Name: Rotisserie Chicken Casserole
Prep time: 5 min
Cook time: 5 min
Yield: 8
Ingredients: Cooking spray -; Frozen peas and carrots - 1 (12 ounce) package; Egg noodles - 1 (12 ounce) bag; Rotisserie chicken - 1; Condensed cream of chicken soup - 2 (10.5 ounce) cans; Monterey Jack cheese - 2 cups; Cheddar Cheese - 1 cup; 2% milk - ½ cup; Salt - 1 tablespoon; Ground black pepper - 1 tablespoon; Unsalted butter - 1 stick; Panko bread crumbs - 2 cups; Parmesan cheese - ¼ cup

Ingredients for - Rotisserie Chicken Casserole

1. Cooking spray

2. Frozen peas and carrots 1 (12 ounce) package

3. Egg noodles 1 (12 ounce) bag

4. Rotisserie chicken 1

5. Condensed cream of chicken soup 2 (10.5 ounce) cans

6. Monterey Jack cheese 2 cups

7. Cheddar Cheese 1 cup

8. 2% milk ½ cup

9. Salt 1 tablespoon

10. Ground black pepper 1 tablespoon

11. Unsalted butter 1 stick

12. Panko bread crumbs 2 cups

13. Parmesan cheese ¼ cup

How to cook deliciously - Rotisserie Chicken Casserole

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.

2 . Stage

Bring 6 cups water to a roaring boil. Add peas, carrots, and egg noodles. Boil until noodles are tender yet firm to the bite, about 10 minutes.

3 . Stage

Pick meat off the bones of the rotisserie chicken and place in a large bowl.

4 . Stage

Strain noodles, peas, and carrots and combine them with the chicken. Add cream of chicken soup, Monterey Jack cheese, Cheddar cheese, milk, salt, and pepper. Stir until well mixed. Pour mixture into prepared baking pan. Cover with aluminum foil.

5 . Stage

Bake in the preheated oven until heated through, about 45 minutes.

6 . Stage

Meanwhile, melt butter in a saucepan and mix in bread crumbs and Parmesan cheese.

7 . Stage

Uncover casserole and spread bread crumb mixture on top. Continue baking, uncovered, until golden brown on the surface, 5 to 10 minutes. Let rest for 10 to 15 minutes before serving.