Cheesy Rotisserie Chicken and Rice
The dish “cheesy rotisserie chicken and rice” doesn’t have a singular, well-documented origin, but it’s a modern comfort food dish that reflects a blend of culinary traditions. Here’s a breakdown of its roots:
- Rotisserie Chicken
- Origins:Rotisserie cooking (spit-roasting meat over an open flame) dates back to medieval Europe, especially France and Germany.
- Modern Use:Store-bought rotisserie chicken became a popular convenience food in the U.S. in the 1990s and 2000s, especially from supermarkets like Costco and Walmart.
- Rice and Cheese Casseroles
- American Casseroles:In mid-20th-century America, rice casseroles with cheese and canned soup bases (like cream of chicken or mushroom) became common. These dishes often used leftover proteins like chicken or tuna.
- Cheesy Rice:Combining cheese and rice is a staple in American Southern cooking (e.g., broccoli cheese rice casserole).
- Convenience Cuisine
- The modern “cheesy rotisserie chicken and rice” is likely a result of:
- Leftover use: Using pre-cooked rotisserie chicken to save time.
- Comfort food trends: Hearty, creamy, and cheesy dishes have broad appeal.
- Weeknight meals: Designed to be fast, filling, and family-friendly.
In Summary:
Cheesy rotisserie chicken and rice likely originated in American home kitchens as a fusion of:
- European rotisserie traditions
- Mid-century casserole culture
- Southern-style cheesy rice
- Modern convenience and meal prep
It’s a great example of how accessible ingredients and leftovers shape practical, tasty meals in everyday cooking.
Ingredients:
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked rotisserie chicken, shredded
- 2 cups cooked rice (white or brown)
- 1 cup chicken broth
- 1 can (10.5 oz) cream of chicken soup (or mushroom, if preferred)
- 1 ½ cups shredded cheddar cheese (plus extra for topping)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika (optional)
- ½ cup frozen peas or mixed vegetables (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Sauté the aromatics:
In a large skillet, heat butter or oil over medium heat. Add diced onion and cook until soft (about 3–4 minutes). Stir in garlic and cook for 30 seconds. - Mix in chicken and liquids:
Add shredded rotisserie chicken, cream of chicken soup, and chicken broth. Stir until well combined. - Add rice and seasonings:
Mix in cooked rice, salt, pepper, paprika, and frozen veggies if using. Heat until bubbling. - Add cheese:
Stir in 1 ½ cups of shredded cheddar cheese until melted and creamy. Taste and adjust seasoning. - Top and serve:
Sprinkle extra cheese on top, cover for a minute to melt, then garnish with parsley.
Tips:
- Make it creamy:Add a splash of milk or sour cream for extra creaminess.
- Make it spicy: Stir in diced jalapeños or a dash of hot sauce.
- Servings: 4–6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes - Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good beef page.
Cheesy Rotisserie Chicken and Rice