Rotisserie Chicken Casserole

Rotisserie Chicken Casserole Recipe

Create my scrumptious chicken casserole in no time with a store-bought rotisserie chicken! It features tender chicken chunks, rotini pasta and broccoli in a savory cheese sauce. You will have a tasty casserole in less than an hour that will delight your pickiest little eaters!

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Recipe Information

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Main Dishes



Total Time

50 Minutes

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      • 1/2 Cup Panko Bread Crumbs
      • 1/4 Pound Shredded Colby Jack Cheese
      • 3/4 Pound Penne Pasta
      • 6 Tablespoons Butter
      • 4 Tablespoons All-Purpose Flour
      • 3 1/4 Cups Whole Milk
      • 3/4 Pound Shredded Cheddar Cheese
      • 1 Teaspoons Salt & Freshly Ground Black Pepper
      • 1 Teaspoon Onion Powder
      • 1/2 Teaspoon Smoked Paprika
      • 1 Teaspoon Garlic Powder
      • 1/2 Teaspoon Dried Thyme
      • 1 Tablespoon Worcestershire Sauce
      • 1 Medium Shredded Rotisserie Chicken
      • 1/8 Cup Chicken Stock
      • 3/4 Pound Frozen Broccoli


  1. Preheat oven to 350 degrees. Coat the inside of a casserole dish lightly with cooking spray and set aside.
  2. In a medium stockpot over medium-high heat, bring salted water to a boil. Stir in pasta and cook until al dente, about 8 minutes. Use a colander to drain pasta well and set aside.
  3. In a Dutch oven over medium-high heat, heat 4 tablespoons butter and add the flour. Stir until flour is browned, about 2 minutes. Slowly add the milk & chicken stock and keep stirring until it thickens. Add the cheddar, thyme, garlic powder, paprika, onion powder, salt, pepper & Worcestershire sauce. Stir continually until cheese melts into a thick sauce, about 5 minutes.
  4. Combine the pasta, broccoli and cheese sauce and top with the breadcrumbs. Bake until the top of the casserole is golden brown and cheese sauce is bubbly, about 25 minutes. Remove from the oven and allow to cool for about 5 minutes before serving.

Nutrition & Cost Facts


632 kcal


37 g


33 g


46 g

Cost Per Serving


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