Description
A cozy and creamy casserole made with rotisserie chicken, creamy binders, and a buttery cracker topping, perfect for busy weeknights or potlucks.
Ingredients
- 2 cups rotisserie chicken, shredded
- 1 cup cooked rice (white, brown, or jasmine)
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream (or Greek yogurt)
- 1/2 cup poppy seeds
- 1 cup shredded cheddar cheese, plus extra for topping
- 1/2 cup butter, melted
- 1 cup crushed butter crackers (like Ritz)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine shredded rotisserie chicken and 1 cup cooked rice. Stir gently to mix.
- Add the cream of chicken soup and sour cream. Fold together until evenly coated.
- Stir in poppy seeds and half of the shredded cheddar. Mix until uniform.
- Pour the chicken mixture into the baking dish and spread it into an even layer.
- In a separate bowl, combine melted butter, crushed butter crackers, and the remaining cheddar cheese. Toss until crumbs are evenly buttered.
- Sprinkle the cracker mixture over the top, covering it as evenly as possible.
- Bake for 25–30 minutes, until the top is golden brown and the filling is bubbling.
- Let rest for 5 minutes before serving.
Notes
For a vegetarian version, replace chicken with diced mushrooms and extra vegetables. For gluten-free, use gluten-free crackers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American