Rotisserie Chicken Casserole
This easy cheesy Rotisserie Chicken Casserole is loaded with protein, veggies, and complex carbs for a balanced meal. Easy to customize, you can mix in your favorite add-ins and flavors!
Servings: 6 Servings
Calories: 466kcal
Equipment
Ingredients
- 1 Tbsp avocado oil
- 1 yellow onion chopped
- 8 ounces mushrooms chopped
- 3 cloves garlic minced.
- 4 cups rotisserie chicken shredded
- 4 cups cooked brown rice*
- 1 cup green peas or 1 large crown broccoli chopped
- 1 cup chicken broth
- 2 cups shredded cheese
- ½ tsp sea salt to taste
- ¼ tsp black pepper to taste
Instructions
- Preheat the oven to 350 degrees Fahrenheit and lightly spray a large casserole dish (I use a 13” x 9” casserole dish) with cooking spray.
- Heat the avocado oil over medium-high heat in a large skillet. Add in the onion and mushrooms and sauté, stirring occasionally, until both have softened and turned golden brown.
- Shred the chicken and transfer it to the prepared baking dish with the cooked brown rice, peas (or chopped broccoli), caramelized onions and mushrooms and broth. Give everything a big stir.
- Sprinkle the grated cheese evenly over the casserole and bake in the preheated oven for 25 to 30 minutes, or until the cheese has melted and the top is golden brown.
- Serve in big bowls and enjoy!
Notes
*Cook 1 ⅓ cups of dry brown rice in 2 and ⅔ cups of water - this should yield around 4 cups of cooked rice.
Nutrition
Serving: 1Serving (of 6) | Calories: 466kcal | Carbohydrates: 43g | Protein: 35g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 96mg | Sodium: 966mg | Potassium: 627mg | Fiber: 4g | Sugar: 4g