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Shredded Chicken Casserole

CasseroleCheesyChickenDiner-StyleDinnerFallPotluckQuickWinter
Time :30 minutes
Yield :8 servings
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The Scoop

This Shredded Chicken Casserole is what happens when “I have nothing in the fridge” meets “I refuse to order takeout again”.
Rotisserie chicken gets pulled apart and thrown into a creamy, slightly spicy, unapologetically cheesy situation with tortillas, jalapeño sauce, and pico de gallo. It bakes into something bubbling, messy, and dangerously easy to keep eating straight from the pan.
It’s not elegant. It’s not subtle. But it’s exactly what you want after a long day of life happening to you.
Hack it:
Use tortilla chips instead of fresh tortillas for extra crunch.
Swap chicken for turkey, beef, or even beans if the fridge is looking chaotic.
Add corn or black beans to bulk it up without effort.
Drizzle hot sauce or chipotle mayo on top right before serving.
Top with avocado or pickled onions to make it feel like you tried harder than you did.
Leftovers:
Turn any leftovers into burrito filling (wrap and go).
Stuff into quesadillas for a crispy second life.
Spoon over rice and call it a “bowl” (because it is).
Reheat and top with a fried egg for peak comfort energy.

Ingredients

  • 3/4 cup sour cream
  • 1 (11-ounce) jar red jalapeño and guajillo pepper red sauce
  • 1 3/4 pounds rotisserie chicken, shredded
  • 10 corn tortillas, cut into bite-size pieces
  • 2 cups Mexican cheese, shredded and divided
  • 1 (8-ounce) jar mild pico de gallo

Directions

  • Preheat the oven to 375 degrees F.
  • In a large bowl, combine the sour cream, the red sauce, the chicken, the tortillas, 1 cup of the cheese, and the pico de gallo.
  • Pour the chicken mixture into a 13x9-inch baking dish.
  • Top the mixture with the remaining cheese.
  • Bake, uncovered, until heated through and the cheese is bubbly, about 25 minutes.
  • Serve.
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