Chicken
$1.17per plate
Prep
15 min
Casseroles · Chicken Casserole
Leftover Rotisserie Chicken Casserole
The last cup or two of meat clinging to a rotisserie chicken is enough to build a whole second dinner. This casserole folds that leftover chicken into egg noodles and a quick homemade cheese sauce, then bakes it under more cheese until bubbling. It skips the can of cream soup for a milk and flour sauce that costs less and lets you control the salt. One dish feeds six, so the last of a $7 bird becomes another cheap night.
$1.21per plate
Estimated recipe total
$7.25 · serves 6
Cook
25 min
Total
40 min
Serves
6
1 How to make it
1
Cook the noodles
Boil the egg noodles a couple minutes shy of the package time so they finish in the oven without going mushy. Drain and set aside.
2
Make the quick cheese sauce
Soften the onion in a little oil, then whisk in the milk and flour and cook until it thickens into a light sauce, about 3 minutes. Stir in half the cheese and the broth until smooth. This is your cream-of-soup replacement, cheaper and less salty.
3
Fold it together
Stir the drained noodles, the leftover chicken, and the frozen vegetables into the sauce with the garlic powder, salt, and pepper. Everything is already cooked, so you are just combining and heating.
4
Top and bake
Heat the oven to 375 F. Spread the mixture in a baking dish, top with the rest of the cheese, and bake 20 to 25 minutes, until bubbling at the edges and golden on top. Rest 5 minutes before scooping.
2 Cheaper ingredient swaps
- Rice or leftover pasta for the egg noodles. Two to three cups of any cooked starch works. Use up whatever is cheapest or already open.
- A can of cream of chicken soup for the milk sauce. One can replaces the milk, flour, and half the cheese if you keep it on hand. The homemade sauce is cheaper and lower in salt.
- Any leftover cooked meat. Leftover turkey, ham, or shredded chicken from a batch all work in place of the rotisserie meat.
- Add a crunchy topping. A handful of crushed crackers or breadcrumbs on top before baking adds crunch for a few cents.
3 Budget tips
- This is the second half of the rotisserie chicken plan. One $7 bird gives you dinner now and this casserole later.
- Make the sauce from milk and flour instead of a can of soup. It costs less and you skip the extra sodium.
- Frozen mixed vegetables are the cheapest way to add color and there is no waste.
- Assemble it ahead, refrigerate, and bake when you get home. One dish is six servings, so it covers lunches too.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers in an airtight container for up to 4 days. The flavor settles overnight and it reheats well.
Freezer
Freeze the baked casserole, whole or in portions, for up to 3 months. Cool completely first and thaw overnight before reheating.
Reheating
Reheat covered in a 325 F oven until hot through, or microwave a portion with a splash of milk so the noodles do not dry out.
5 Nutrition (per serving)
Calories
360
Protein
26g
Fat
15g
Carbs
29g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
How much leftover chicken do I need?
About 3 cups, which is roughly the meat left on a picked-over rotisserie chicken plus what you saved. If you are a little short, add an extra half cup of noodles or vegetables to stretch it.
Can I assemble this ahead of time?
Yes. Build it, cover, and refrigerate up to a day, then bake. Add a few minutes to the bake time if it goes in cold from the fridge.
Do I have to use a can of cream soup?
No. The milk and flour sauce with cheese does the same job for less money and less salt. Use a can of cream of chicken if you prefer and already have one.
How is $1.21 a plate figured?
About $7.25 for the whole casserole, six servings. The chicken is leftover from a bird you already bought, so what you actually spend is lower than it looks.
Helpful Tools for This Recipe
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- 9x13 baking dish. A 9x13 dish is the standard size for casseroles and baked pasta, so one dish feeds the whole table. Best for casseroles, baked pasta, stuffed peppers, and baked oatmeal.
- Mixing bowls set. A set of nesting bowls handles prep, mixing, and marinades without dirtying every dish in the house. Best for mixing meatball and patty mixtures, tossing ingredients, and holding prepped components.
- Measuring cups and spoons set. A basic set of measuring cups and spoons keeps amounts consistent, which keeps budget recipes reliable. Best for rice, liquids, and any recipe where the ratio matters.
- Instant-read meat thermometer. An instant-read thermometer takes the guesswork out of doneness, so lean or cheap cuts stay juicy instead of overcooking. Best for chicken, pork, and meatloaf, where a few degrees decides juicy or dry.
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