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Rotisserie Chicken Casserole is love baked into one dish, and reminds me of those early days on my own when I purchased my first house and money was tight.
Rotisserie Chicken Casserole is love baked into one dish. I used to struggle with what to do with leftovers whenever I’d roast a whole chicken. I learned quickly though after an occasion where my good friend Kori invited me over for dinner. She and her husband had just purchased a house and while I was busy marveling at their achievement, I also watched her make a ridiculously delicious dinner based chiefly on meat she pulled from a leftover roasted chicken. She picked the bird clean while we drank a bottle of wine (our usual modus operandi back in those days!), and then went about assembling the most incredible and delicious casserole.
Rotisserie Chicken Casserole makes the absolute most out of what is a reasonably priced and already prepared grocery purchase.
I’ve never forgotten Kori’s Rotisserie Chicken Casserole. As luck would have it, I was invited back again and again for dinners right up and until my move from New Jersey to South Carolina. I miss my friend Kori when I am needing a good girl chat, our gossip sessions over wine, and I sure do miss her remarkable dinners. Kori made it look easy. But I learned from her, having purchased my first home shortly after her, that if I was to survive the grocery bills, I needed to make things stretch. And like Kori, I plated it with finesse. Rotisserie Chicken Casserole has been a part of that stretch for almost 25 years now, reminding me of those early days on my own, and that pure comfort can be attained in a single baking dish.
From a single roaster, I will get that night’s dinner, enough leftovers for chicken salad or a casserole, and homemade chicken stock which I make using the bones and vegetable scraps.
Rotisserie Chicken Casserole makes the absolute most out of what is a reasonably priced and already prepared grocery purchase. I am a member of Costco. I never leave that store on any visit without grabbing what I consider to be their best deal, a gorgeous rotisserie chicken. From a single roaster, I will get that night’s dinner, enough leftovers for chicken salad or a casserole, and homemade chicken stock which I make using the bones and vegetable scraps that I freeze (onion ends, carrot peelings, leftover fresh herbs, etc.). There are always vegetable scraps that needn’t be tossed, rather placed in a baggie in the freezer until I am needing to make stock. And homemade chicken stock is marvelous at warming up my entire kitchen with an aroma that brings me back to my childhood and my Grandma’s kitchen.
If you are not a fan of mushrooms, fear not. Because this recipe is equal parts chicken to mushrooms, you MUST exchange the mushrooms for something. In past casseroles, I have used cubed and semi-roasted butternut squash, and once even a 50:50 mix of cubed semi-roasted russet potatoes to chopped sundried tomatoes. Oddly enough, both were fantastic, but now you are getting into extra ingredients required for purchase. Today, I’m sharing the basic recipe I learned watching my friend all those years ago.
Ingredients for Rotisserie Chicken Casserole
Light Butter or cooking spray
4 cups chopped rotisserie chicken meat, both light and dark
4 cups sliced mushrooms
splash of dry white wine, optional
1/4 cup all-purpose flour
1 cup low-fat milk
2 tablespoons fresh thyme leaves
2 cups chicken stock, homemade if you have it
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups herb-seasoned dry stuffing mix
4 tablespoons light butter, melted
Preheat oven to 400°.
Butter or spray a 13 x 9 baking dish. Scatter the chicken in the bottom of the dish.
Place a large non-stick skillet coated with cooking spray over medium-high heat. Add the mushrooms and sauté gently for about 5 minutes. If using, add the splash of white wine and cook another minute. Remove the mushrooms from the skillet. Place the flour in skillet and move around over low heat to toast. Toasting flour cooks out the raw taste, imparting a nuttiness that makes a big flavor difference in your finished dish.
Gradually add the milk a little at a time, whisking until well blended after each addition. Add the stock. Cook over medium heat for about 10 to 12 minutes or until slightly thick, whisking constantly. Stir mushrooms back into the mixture, and add the thyme, salt, and pepper. Pour over chicken.
Combine the stuffing mix and butter in a bowl, and sprinkle over the partially assembled casserole. Cover with aluminum foil and bake at 400° for 20 minutes. Uncover and cook for 10 minutes more until bubbly.
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