ROTISSERIE CHICKEN CASSEROLE

Rotisserie Chicken Casserole image

An easy-to-make, good-for-the-soul dish that can be made in about an hour using rotisserie chicken.

Provided by Jack Fitzpatrick

Categories Pasta and Noodles Noodle Recipes

Time 1h20m

Yield 8

Number Of Ingredients 13

Ingredients

cooking spray
1 (12 ounce) package frozen peas and carrots
1 (12 ounce) bag egg noodles
1 rotisserie chicken
2 (10.5 ounce) cans condensed cream of chicken soup
2 cups Monterey Jack cheese
1 cup Cheddar cheese
½ cup 2% milk
1 tablespoon salt
1 tablespoon ground black pepper
1 stick unsalted butter
2 cups panko bread crumbs
¼ cup Parmesan cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
Bring 6 cups water to a roaring boil. Add peas, carrots, and egg noodles. Boil until noodles are tender yet firm to the bite, about 10 minutes.
Pick meat off the bones of the rotisserie chicken and place in a large bowl.
Strain noodles, peas, and carrots and combine them with the chicken. Add cream of chicken soup, Monterey Jack cheese, Cheddar cheese, milk, salt, and pepper. Stir until well mixed. Pour mixture into prepared baking pan. Cover with aluminum foil.
Bake in the preheated oven until heated through, about 45 minutes.
Meanwhile, melt butter in a saucepan and mix in bread crumbs and Parmesan cheese.
Uncover casserole and spread bread crumb mixture on top. Continue baking, uncovered, until golden brown on the surface, 5 to 10 minutes. Let rest for 10 to 15 minutes before serving.

Nutrition Facts : Calories 789 calories, Carbohydrate 60.9 g, Cholesterol 180.7 mg, Fat 43.6 g, Fiber 3.1 g, Protein 44.8 g, SaturatedFat 21.2 g, Sodium 1876.4 mg, Sugar 2.2 g