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A golden-brown baked Cheesy Rotisserie Chicken Casserole in a white dish, with a scoop taken out to show the creamy inside.

Cheesy Rotisserie Chicken Casserole

A weeknight-friendly masterpiece where convenience meets comfort. This casserole features tender rotisserie chicken and pasta enveloped in a foolproof, velvety cream cheese sauce, studded with peas, and baked under a blanket of bubbly, golden-brown cheddar cheese.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole rotisserie chicken, skin removed and meat shredded about 3-4 cups
  • 12 ounces short pasta e.g., rotini, penne, or elbow macaroni
  • 4 tablespoons unsalted butter
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 8 ounces full-fat block cream cheese, softened
  • 1 ½ cups low-sodium chicken broth
  • ½ cup whole milk or heavy cream
  • 1 cup frozen peas
  • 2 ½ cups sharp cheddar cheese, freshly shredded and divided
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ½ teaspoon onion powder
  • ¼ teaspoon paprika
  • ½ cup panko breadcrumbs optional for topping
  • 1 tablespoon melted butter optional for topping

Equipment

  • 9x13 inch baking dish
  • Large pot
  • Colander
  • Large skillet or Dutch oven
  • Chef's knife
  • Cutting board
  • Cheese grater
  • Whisk or wooden spoon
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, but remove it 1-2 minutes before it reaches al dente. Drain well and set aside.
  3. While the pasta is cooking, in a large skillet or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the diced onion and sauté for 4-5 minutes until soft and translucent.
  4. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
  5. Add the softened cream cheese to the skillet. Break it up with a spoon and stir constantly as it melts into the onions and garlic.
  6. Slowly pour in the chicken broth while whisking or stirring continuously to create a smooth, lump-free sauce.
  7. Stir in the milk or heavy cream, salt, pepper, onion powder, and paprika. Bring the sauce to a gentle simmer and let it cook for 2-3 minutes to thicken slightly. Taste and adjust seasoning as needed.
  8. Turn off the heat. To the skillet, add the shredded chicken, the cooked pasta, the frozen peas, and 1 ½ cups of the shredded cheddar cheese.
  9. Gently stir everything together until all ingredients are fully coated in the creamy sauce.
  10. Pour the mixture into the prepared baking dish and spread it into an even layer.
  11. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
  12. For an optional crunchy topping, mix the panko breadcrumbs with 1 tablespoon of melted butter and scatter them over the cheese.
  13. Bake for 20-25 minutes, or until the casserole is hot and bubbly and the cheese is melted and golden brown.
  14. For an extra crispy top, you can switch the oven to broil for the last 1-2 minutes, but watch it closely to prevent burning.
  15. Let the casserole rest for 5-10 minutes before serving to allow the sauce to set.

Notes

For the best results, shred your own cheese from a block; pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Be sure to undercook your pasta slightly, as it will finish cooking in the oven. Feel free to swap vegetables; frozen corn or steamed broccoli work well. For extra flavor, add crumbled bacon, a dash of Dijon mustard to the sauce, or a sprinkle of fresh parsley before serving.