Dinner

Chicken Olivia: Cheesy Creamy Rotisserie Chicken Casserole Recipe

ByLana Polati March 28, 2026March 28, 2026

Introduction

Chicken Olivia is a creamy, cheesy casserole packed with rotisserie chicken, green chiles, olives, and sharp cheddar. Baked until bubbly and served over fluffy rice, it’s a comforting and easy dinner perfect for busy weeknights.

The image shows two biscuits split open and topped with creamy sausage gravy, each biscuit covered with thick white sauce loaded with small bits of sausage. Over the gravy on each biscuit, there is a bright yellow runny fried egg with the yolk slightly broken and oozing down the sides. Small green herb pieces are sprinkled on top for color contrast. The biscuits and toppings sit on a round white plate, and the plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups rotisserie chicken, shredded (white and dark meat)
2 cups sour cream
2 (10.5-ounce) cans cream of chicken soup
1/2 cup chopped black olives
1 (7-ounce) can mild green chiles
1/4 cup grated sharp cheddar cheese
1/4 cup chopped green onions
Salt and pepper, to taste
Cooked white rice, for serving
Extra chopped green onions, for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spread the shredded rotisserie chicken evenly in the bottom of a 9×13-inch baking dish.
Step 2: In a large bowl, combine the cream of chicken soup, sour cream, chopped black olives, green chiles, chopped green onions, salt, and pepper. Mix well.
Step 3: Pour the creamy mixture evenly over the chicken in the baking dish.
Step 4: Sprinkle the grated sharp cheddar cheese evenly on top.
Step 5: Cover the dish with foil and bake for 30 minutes.
Step 6: Remove the foil and continue baking until the cheese is melted and bubbly, about 10 minutes more.
Step 7: Serve the casserole hot over cooked white rice and garnish with extra chopped green onions.

Tips & Variations

Use leftover cooked chicken if you don’t have rotisserie chicken on hand.
For a cheesier bake, increase the cheddar cheese to 1/2 cup.
To add a spicy kick, swap mild green chiles for hot ones or add a pinch of cayenne pepper.
This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking.

Storage

Store any leftovers covered in the refrigerator for up to 4 days. Reheat portions in the microwave or oven until warmed through. This dish does well reheated but is best eaten within a few days for optimal flavor and texture.

How to Serve

The image shows two large biscuits split open on a white plate, each covered with a thick layer of creamy white gravy mixed with black pepper and small green herb pieces. On top of the gravy are bright orange egg yolks, soft and runny, slightly spilling over the edges. The biscuits have a light golden-brown crust, visible under the gravy, with a fluffy texture inside. The plate rests on a white marbled surface with some blurred green herbs in the background, giving a fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute sharp cheddar with Monterey Jack, mozzarella, or a Mexican cheese blend for a different flavor.

Is this recipe freezer-friendly?

This casserole can be frozen before baking. Assemble it, cover tightly with foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.