Veggie Loaded Rotisserie Chicken Casserole Recipe

Here’s a detailed and comprehensive recipe for Veggie-Loaded Rotisserie Chicken Casserole that provides step-by-step instructions, tips, variations, and more. This hearty, comforting dish combines shredded rotisserie chicken with a medley of vegetables, a creamy sauce, and a crispy topping for a meal that’s both nutritious and satisfying.

Instructions

Step 1: Prepare the Chicken

1. Shred the Rotisserie Chicken: Begin by removing the skin from the rotisserie chicken and shredding the meat into bite-sized pieces. You’ll need about 4-5 cups of shredded chicken, but feel free to use more or less depending on your preference.
2. Set Aside: Place the shredded chicken in a large bowl and set aside. This pre-cooked chicken makes the casserole quick and convenient.

Step 2: Cook the Pasta and Vegetables

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions, typically around 8-10 minutes until al dente. Once cooked, drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add your chopped vegetables (carrots, bell peppers, zucchini, broccoli, peas, etc.) and sauté for 4-5 minutes, or until they begin to soften but still retain some crispness. If you’re using spinach, add it in during the last minute of cooking to allow it to wilt. Season with salt and pepper to taste.
3. Cook the Onion and Garlic: Add the diced onion and minced garlic to the skillet and continue to sauté for an additional 2-3 minutes, until the onions are translucent and fragrant.
4. Combine Pasta, Vegetables, and Chicken: In a large mixing bowl, combine the cooked pasta, sautéed vegetables, and shredded rotisserie chicken. Set aside for now.

Step 3: Make the Creamy Sauce

1. Prepare the Roux: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the 2 tablespoons of olive oil, then whisk in the flour to create a roux. Cook the roux for 1-2 minutes, whisking constantly to prevent burning. This helps thicken the sauce.
2. Add Broth and Milk: Slowly pour in the chicken broth, whisking continuously to avoid lumps. Once the broth is incorporated, add the milk, continuing to whisk until smooth. Bring the mixture to a simmer and cook for about 3-4 minutes, until it thickens slightly.
3. Season the Sauce: Stir in the Dijon mustard, garlic powder, onion powder, paprika, thyme (if using), crushed red pepper flakes (if desired), and salt and pepper to taste. Add the sour cream, if using, for extra creaminess and tang. Continue to simmer for another 2-3 minutes, allowing the flavors to meld together.

Step 4: Assemble the Casserole

1. Combine Everything: Pour the creamy sauce over the pasta, vegetables, and shredded chicken mixture. Stir everything together until evenly coated. Taste and adjust the seasoning, adding more salt, pepper, or spices if necessary.
2. Transfer to Casserole Dish: Grease a 9×13-inch casserole dish with butter or cooking spray. Pour the chicken and vegetable mixture into the prepared dish and spread it out evenly.

Step 5: Make the Topping

1. Breadcrumb Topping: In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and melted butter. Stir until the mixture is well combined and the breadcrumbs are evenly coated.
2. Top the Casserole: Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Step 6: Bake the Casserole

1. Bake: Preheat your oven to 375°F (190°C). Place the casserole dish in the oven and bake for 20-25 minutes, or until the top is golden brown and crispy. If you want an extra crispy topping, you can broil the casserole for an additional 1-2 minutes, but keep a close eye on it to prevent burning.
2. Let It Rest: Once the casserole is baked, remove it from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set and makes it easier to cut into portions.

Step 7: Serve and Garnish

1. Serve: Slice and serve the casserole hot. Garnish with freshly chopped parsley or thyme for added flavor and color.
2. Enjoy! This casserole pairs wonderfully with a light salad, roasted vegetables, or garlic bread.

Tips for Success

• Chicken Variations: If you don’t have rotisserie chicken on hand, you can cook and shred your own chicken breasts or thighs. Alternatively, use leftover chicken from another meal for added convenience.
• Vegetable Variations: Feel free to customize the vegetable mix based on what you have available. Mushrooms, spinach, sweet potatoes, cauliflower, or even a handful of peas or corn can work wonderfully in this casserole.
• Creamy Sauce Variations: If you want to lighten up the dish, use a lower-fat milk or a non-dairy alternative (such as almond milk or oat milk) in place of whole milk. You can also substitute the sour cream with Greek yogurt for a tangier, protein-packed twist.
• Adding More Flavor: For extra depth of flavor, you can add a teaspoon of smoked paprika or fresh herbs such as rosemary, thyme, or sage to the sauce. Fresh herbs will give a more vibrant flavor profile.
• Make Ahead: This casserole can be made ahead of time. Simply assemble the casserole (without baking it) and cover it tightly with plastic wrap or foil. Refrigerate for up to 1-2 days before baking. You may need to add 5-10 minutes to the baking time if baking from cold.
• Freezing: To freeze, assemble the casserole in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, let it thaw in the refrigerator overnight and then bake as directed.

Variations and Substitutes

• Gluten-Free Option: Use gluten-free pasta and breadcrumbs to make the casserole completely gluten-free. You can also substitute the flour in the sauce with a gluten-free flour blend or cornstarch.
• Vegan Version: For a vegan version, substitute the chicken with a plant-based protein (such as lentils, chickpeas, or tofu), use dairy-free cheese and sour cream alternatives, and swap the butter for a plant-based version. Ensure that the pasta and breadcrumbs are vegan-friendly.
• Low-Carb Version: For a lower-carb option, you can swap the pasta with cauliflower rice or spiralized zucchini noodles (zoodles). Additionally, omit the quinoa or rice from the recipe.

This Veggie-Loaded Rotisserie Chicken Casserole is the perfect balance of comfort food and nutrition. It’s packed with vegetables, tender chicken, and a creamy sauce, making it a complete and satisfying meal. Whether you’re making it for a family dinner, a potluck, or preparing it ahead of time for meal prep, this casserole will quickly become a favorite.

With its versatility, you can easily adjust the ingredients to suit your dietary preferences or the vegetables you have on hand. The ability to make this casserole ahead of time and even freeze it for later adds an element of convenience that makes it an ideal dish for busy days.

This recipe not only nourishes but also delights with its rich flavors and crispy topping. Enjoy it as a hearty main dish, and pair it with a light salad, some bread, or roasted vegetables to complete your meal.

How to Serve the Veggie-Loaded Rotisserie Chicken Casserole

This casserole is a versatile and hearty dish that pairs wonderfully with various sides. Here are some ideas for serving:

Side Dish Ideas

1. Garlic Bread or Dinner Rolls:
   • A classic side for any casserole, garlic bread or soft dinner rolls work beautifully to scoop up any creamy sauce left on the plate. You can make homemade garlic bread by spreading butter mixed with minced garlic and fresh parsley on slices of baguette or your favorite bread, then toasting it in the oven until golden brown.
2. Mixed Green Salad:
   • A light and crisp salad with mixed greens like arugula, spinach, or romaine, topped with a tangy vinaigrette dressing, balances out the richness of the casserole. Add some sliced cucumber, cherry tomatoes, and red onion for extra flavor and crunch.
3. Roasted Vegetables:
   • Roasted vegetables, such as Brussels sprouts, sweet potatoes, carrots, or parsnips, add a natural sweetness and earthy flavor that complements the casserole. You can roast them in the oven with olive oil, salt, pepper, and your favorite herbs for a simple and delicious side.
4. Coleslaw:
   • A crunchy coleslaw with a creamy dressing is another great side dish. The freshness and crisp texture provide a refreshing contrast to the richness of the casserole, and the slight tanginess of the dressing brightens the meal.
5. Sautéed Greens:
   • Sautéed greens, such as spinach, kale, or Swiss chard, are a perfect complement to the casserole. Simply sauté the greens with olive oil and garlic, then season with salt and pepper to taste. This adds a healthy, vibrant side that enhances the meal.

Wine Pairings

Pairing wine with a hearty casserole like this one calls for a wine that can stand up to the rich, creamy flavors and the depth of the chicken and vegetables.

1. Chardonnay:
   • A buttery, oaked Chardonnay pairs wonderfully with the creamy texture of the casserole. The wine’s smoothness complements the richness of the dish, while its acidity helps cut through the creamy sauce.
2. Pinot Grigio:
   • If you prefer a lighter wine, Pinot Grigio is a great option. Its crisp acidity and fresh citrus notes provide a nice contrast to the heaviness of the casserole without overpowering the flavors.
3. Sauvignon Blanc:
   • For a more vibrant pairing, Sauvignon Blanc, with its herbal and citrus notes, offers a refreshing contrast to the creamy sauce and complements the variety of vegetables in the dish.
4. Light Red Wine (Pinot Noir or Beaujolais):
   • If you prefer red wine, choose a light red such as Pinot Noir or Beaujolais. These wines have enough acidity and fruitiness to pair well with the chicken and vegetables while not being too heavy for the dish.

Make-Ahead and Storage Tips

This casserole is perfect for meal prepping or preparing ahead of time. Here are some tips for storing, reheating, and freezing it:

Make-Ahead Instructions

1. Assemble the Casserole in Advance:
   • You can assemble the casserole up to 1-2 days before baking. Follow all the steps up to the point of baking, then cover the casserole tightly with plastic wrap or foil. Store it in the refrigerator until you’re ready to bake.
2. Baking from the Fridge:
   • When ready to bake, preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator and bake for 25-30 minutes, or until it’s heated through and the top is golden and crispy. If the casserole is cold from the fridge, you may need to add an additional 5-10 minutes to the baking time.

Freezing Instructions

1. Freezing the Casserole:
   • If you want to freeze the casserole, follow the steps to assemble it but stop before baking. After the casserole is assembled, cover it tightly with plastic wrap or foil and place it in the freezer. Be sure to label the dish with the date it was made.
2. Freezing Tips:
   • This casserole can be frozen for up to 3 months. When you’re ready to bake, remove the casserole from the freezer and let it thaw in the refrigerator overnight. Then, bake it as directed in the recipe. If baking from frozen, you may need to add an extra 10-15 minutes to the baking time.

Reheating Instructions

1. Reheating Leftovers:
   • To reheat individual portions, simply microwave them for 1-2 minutes or until heated through. For larger portions, place the casserole back in the oven at 350°F (175°C) for 10-15 minutes, until warmed through.
2. Add Moisture if Necessary:
   • If the casserole looks dry after reheating, you can add a splash of milk, chicken broth, or even a little more sour cream to rehydrate it. Mix the sauce back into the casserole for a creamy texture.

Tips for Customizing the Casserole

One of the best things about this veggie-loaded rotisserie chicken casserole is its flexibility. You can make adjustments based on your preferences or dietary needs.

1. Add More Vegetables:
   • Feel free to add more vegetables to the casserole! Mushrooms, peas, corn, or even roasted cauliflower or butternut squash would be excellent additions. The more veggies, the better!
2. Spice It Up:
   • If you like a bit of heat, add some diced jalapeños or a pinch of cayenne pepper to the sauce. You can also mix in some spicy cheese, like pepper jack, for an extra kick.
3. Use Different Proteins:
   • Instead of rotisserie chicken, you can use other proteins like shredded turkey, ground chicken, or even leftover steak or ham. If you want to make it vegetarian, use a meat substitute like tofu or tempeh or simply double up on the vegetables.
4. Cheese Variations:
   • You can swap the cheddar for other cheeses such as mozzarella, Gruyère, or fontina for a different flavor profile. A mix of cheeses can give the casserole a more complex and indulgent flavor.
5. Low-Carb or Keto Option:
   • For a low-carb or keto-friendly version, replace the pasta with zucchini noodles, spaghetti squash, or cauliflower rice. You can also omit the quinoa or rice from the recipe. Just ensure that you use a low-carb flour to make the creamy sauce.
6. Gluten-Free:
   • Make the casserole gluten-free by using gluten-free pasta and breadcrumbs. You can also substitute the flour in the sauce with a gluten-free flour blend or cornstarch.
7. Dairy-Free Option:
   • For a dairy-free casserole, use dairy-free milk (such as almond or oat milk), dairy-free butter, and a non-dairy cheese alternative. Coconut milk can be a good substitute for the creaminess of whole milk, and vegan sour cream can add a tangy richness.

Health Benefits of the Ingredients

While this casserole is indulgent and comforting, it also packs a nutritional punch thanks to the array of vegetables and lean chicken. Here’s a look at some of the key health benefits:

• Rotisserie Chicken: A lean source of protein that helps build and repair tissues and is essential for muscle health. It’s also rich in vitamins and minerals like B vitamins, selenium, and phosphorus.
• Mixed Vegetables: Vegetables like broccoli, carrots, bell peppers, and zucchini are packed with essential vitamins (like vitamin A and vitamin C), antioxidants, fiber, and minerals that support overall health. They are also low in calories, making them an excellent choice for a balanced diet.
• Spinach: Rich in iron, calcium, and vitamin K, spinach supports healthy bones, muscles, and immune function. It’s also high in antioxidants, which help fight inflammation and promote good digestion.
• Whole Milk or Dairy-Free Alternatives: If you opt for whole milk, it provides calcium and vitamin D for strong bones. Dairy-free alternatives like almond or oat milk are often fortified with calcium and can still offer similar health benefits while being lighter on calories.
• Quinoa or Rice (Optional): Quinoa is a high-protein, gluten-free grain that’s rich in fiber and essential minerals like magnesium and iron. It’s a great option for adding fiber to the casserole, which aids digestion and supports heart health.

Conclusion

The Veggie-Loaded Rotisserie Chicken Casserole is not only a crowd-pleasing dish that’s perfect for busy weeknights or meal prep, but it’s also a flexible and nutritious option that can be customized to suit a variety of tastes and dietary needs. Whether you make it as a comforting family dinner, a dish for a gathering, or a meal to have on hand for busy days, this casserole will quickly become a staple in your recipe rotation.

With its combination of lean chicken, nutrient-packed vegetables, creamy sauce, and a crispy topping, it’s a satisfying and well-balanced dish that offers both flavor and nourishment. Don’t be afraid to experiment with different ingredients to make it your own, and enjoy the convenience of making it ahead of time for a quick and easy meal.

Yield: 6-8

Veggie Loaded Rotisserie Chicken Casserole Recipe

Print

Here’s a detailed and comprehensive recipe for Veggie-Loaded Rotisserie Chicken Casserole that provides step-by-step instructions, tips, variations, and more. This hearty, comforting dish combines shredded rotisserie chicken with a medley of vegetables, a creamy sauce, and a crispy topping for a meal that's both nutritious and satisfying.

Prep Time 20 minutes

Cook Time 40 minutes

Ingredients

• For the Casserole:
• 1 rotisserie chicken (about 3-4 lbs), shredded and skin removed
• 3 cups mixed vegetables, chopped (carrots, bell peppers, zucchini, broccoli, peas, corn, green beans, etc.)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 cups cooked pasta (penne, fusilli, or elbow macaroni work well)
• 1 ½ cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
• 1 ½ cups frozen or fresh spinach, chopped (optional, for added veggies)
• 1 cup cooked quinoa or rice (optional, for extra fiber)
• For the Creamy Sauce:
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour (can be substituted with gluten-free flour)
• 1 ½ cups chicken broth (or vegetable broth for a vegetarian option)
• 1 ½ cups whole milk (or dairy-free milk like almond or oat milk for a dairy-free version)
• ½ cup sour cream (optional, for extra creaminess)
• 1 teaspoon Dijon mustard (adds a tangy flavor)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• Salt and freshly ground black pepper, to taste
• ¼ teaspoon dried thyme (optional, for added flavor)
• ¼ teaspoon crushed red pepper flakes (optional, for a mild kick)
• For the Topping:
• 1 cup breadcrumbs (regular or gluten-free)
• ½ cup Parmesan cheese, grated
• 2 tablespoons butter, melted
• Fresh parsley or thyme, chopped (for garnish)

Instructions

Step 1: Prepare the Chicken

1. Shred the Rotisserie Chicken: Begin by removing the skin from the rotisserie chicken and shredding the meat into bite-sized pieces. You’ll need about 4-5 cups of shredded chicken, but feel free to use more or less depending on your preference.
2. Set Aside: Place the shredded chicken in a large bowl and set aside. This pre-cooked chicken makes the casserole quick and convenient.

Step 2: Cook the Pasta and Vegetables

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions, typically around 8-10 minutes until al dente. Once cooked, drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add your chopped vegetables (carrots, bell peppers, zucchini, broccoli, peas, etc.) and sauté for 4-5 minutes, or until they begin to soften but still retain some crispness. If you're using spinach, add it in during the last minute of cooking to allow it to wilt. Season with salt and pepper to taste.
3. Cook the Onion and Garlic: Add the diced onion and minced garlic to the skillet and continue to sauté for an additional 2-3 minutes, until the onions are translucent and fragrant.
4. Combine Pasta, Vegetables, and Chicken: In a large mixing bowl, combine the cooked pasta, sautéed vegetables, and shredded rotisserie chicken. Set aside for now.

Step 3: Make the Creamy Sauce

1. Prepare the Roux: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the 2 tablespoons of olive oil, then whisk in the flour to create a roux. Cook the roux for 1-2 minutes, whisking constantly to prevent burning. This helps thicken the sauce.
2. Add Broth and Milk: Slowly pour in the chicken broth, whisking continuously to avoid lumps. Once the broth is incorporated, add the milk, continuing to whisk until smooth. Bring the mixture to a simmer and cook for about 3-4 minutes, until it thickens slightly.
3. Season the Sauce: Stir in the Dijon mustard, garlic powder, onion powder, paprika, thyme (if using), crushed red pepper flakes (if desired), and salt and pepper to taste. Add the sour cream, if using, for extra creaminess and tang. Continue to simmer for another 2-3 minutes, allowing the flavors to meld together.

Step 4: Assemble the Casserole

1. Combine Everything: Pour the creamy sauce over the pasta, vegetables, and shredded chicken mixture. Stir everything together until evenly coated. Taste and adjust the seasoning, adding more salt, pepper, or spices if necessary.
2. Transfer to Casserole Dish: Grease a 9x13-inch casserole dish with butter or cooking spray. Pour the chicken and vegetable mixture into the prepared dish and spread it out evenly.

Step 5: Make the Topping

1. Breadcrumb Topping: In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and melted butter. Stir until the mixture is well combined and the breadcrumbs are evenly coated.
2. Top the Casserole: Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Step 6: Bake the Casserole

1. Bake: Preheat your oven to 375°F (190°C). Place the casserole dish in the oven and bake for 20-25 minutes, or until the top is golden brown and crispy. If you want an extra crispy topping, you can broil the casserole for an additional 1-2 minutes, but keep a close eye on it to prevent burning.
2. Let It Rest: Once the casserole is baked, remove it from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set and makes it easier to cut into portions.

Step 7: Serve and Garnish

1. Serve: Slice and serve the casserole hot. Garnish with freshly chopped parsley or thyme for added flavor and color.
2. Enjoy! This casserole pairs wonderfully with a light salad, roasted vegetables, or garlic bread.

Notes

Customizable Veggies: Feel free to mix and match vegetables based on what you have available. This casserole is highly adaptable, and you can include ingredients such as mushrooms, corn, peas, cauliflower, or even roasted sweet potatoes. More vegetables will make the casserole even more nutritious.

Chicken Options: If you don’t have rotisserie chicken, you can cook and shred chicken breasts or thighs, or use any leftover chicken from previous meals. Rotisserie chicken makes the recipe faster and adds more flavor, but other chicken options work well too.

Dairy-Free Option: For a dairy-free casserole, use non-dairy milk (like almond, oat, or soy milk), dairy-free cheese, and butter alternatives. Also, substitute sour cream with a dairy-free alternative (like cashew cream or vegan sour cream) to make the dish fully vegan.

Gluten-Free: Use gluten-free pasta and breadcrumbs if you're preparing the casserole for someone with gluten sensitivities or following a gluten-free diet. You can also substitute the flour with a gluten-free flour blend or cornstarch for the sauce.

Freezing: The casserole is ideal for meal prep or freezing. You can assemble the casserole, cover it tightly with foil or plastic wrap, and freeze for up to 3 months. Let it thaw in the fridge before baking or bake directly from frozen, adding extra time to the cooking process.

Making Ahead: You can prepare the casserole up to 1-2 days ahead of time by assembling everything but skipping the baking step. Simply refrigerate it, then bake it when you’re ready to serve.

Spice It Up: For those who enjoy a bit of heat, consider adding diced jalapeños, a pinch of cayenne pepper, or some spicy cheese like pepper jack to the casserole for an extra kick.

Toppings: If you prefer a richer topping, you can substitute or combine the breadcrumbs with crushed crackers, panko, or crushed nuts for a variety of textures. You can also add extra cheese on top before baking for a cheesy, golden crust.