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Rotisserie Chicken Leftover Family Dinner

Leftover rotisserie chicken is basically a busy mom's secret weapon, and this chicken pot pie casserole is my favorite way to transform it into a whole new dinner! You get all the cozy comfort of traditional pot pie without the fuss of making a crust—instead, we're using refrigerated biscuits on top for an easy, golden finish. It's the kind of meal that makes you look like you spent hours in the kitchen when really, you were just being smart with your leftovers!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups shredded rotisserie chicken
  • 1 bag 16 oz frozen mixed vegetables (peas, carrots, corn, green beans)
  • 2 cans 10.5 oz each cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 can 16 oz refrigerated biscuits (8 count)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray.
  2. In a large bowl, combine shredded chicken, frozen vegetables (no need to thaw!), cream of chicken soup, sour cream, cheese, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly combined.
  3. Spread the chicken mixture evenly in the prepared baking dish.
  4. Separate the biscuits and cut each one into quarters. Arrange the biscuit pieces on top of the chicken mixture, spacing them evenly.
  5. Bake uncovered for 30-35 minutes, until the filling is bubbly around the edges and the biscuits are golden brown on top.
  6. Let cool for 5 minutes before serving. This pairs perfectly with a simple side salad or some buttered corn!