Ingredients
Method
Step 1: Make the Creamy Chicken and Rice Mixture
- Preheat your oven to 350°F and grease a 9-by-9-inch casserole dish.
- In a large bowl, add the shredded rotisserie chicken, cooked white rice, cream of chicken with herbs soup, sour cream, mayonnaise, Lipton Onion Soup Mix, a couple shakes of Worcestershire sauce, and shredded mozzarella cheese.
- Mix everything together until the chicken and rice are completely coated in the creamy mixture and all of the ingredients are evenly combined.
Step 2: Assemble the Casserole
- Transfer the chicken and rice mixture into the greased 9-by-9-inch casserole dish.
- Spread it out into an even layer, making sure to press the mixture into the corners of the dish.
- Arrange the five slices of provolone cheese evenly over the top of the casserole. I cut one of the slices in half so it fit perfectly!
Step 3: Make the Crispy Onion Topping
- Crush up the crispy fried onions right in the bag they come in (if you bought the same brand as me). If you are you using French's crispy fried onions, pour one cup into a ziplock and follow the same instructions.
- Pour in the melted butter and add a few shakes of Worcestershire sauce. Mix everything together until the crispy onions are evenly coated.
- Sprinkle the buttery crispy onion mixture evenly over the provolone cheese.
Step 4: Bake the Casserole
- Bake the casserole uncovered on the middle or lower middle rack, at 350°F for 30 minutes, or until the filling is hot and bubbly and the crispy onion topping is golden brown.
- Remove the casserole from the oven and allow it to cool for a few minutes before serving. This gives the creamy filling a chance to settle so it is easier to scoop.
- Serve it up and enjoy!