Chicken Olivia Recipe

Introduction

Chicken Olivia is a comforting, creamy casserole that combines tender rotisserie chicken with tangy sour cream, savory cream of chicken soup, and a hint of green chilies. This dish is perfect for a family dinner and pairs wonderfully with a bed of fluffy rice.

Ingredients

• 3 cups rotisserie chicken, shredded
• 2 cups sour cream
• 2 (10.5 oz) cans cream of chicken soup
• 1/2 cup chopped black olives
• 1 (7 oz) can green chilies
• 1 1/2 cups grated sharp cheddar cheese
• 1/4 cup chopped green onions
• Salt and pepper to taste
• Cooked rice, enough to serve

Instructions

1. Step 1: Remove the meat from the rotisserie chicken, shredding both white and dark meat. Spread the shredded chicken evenly in the bottom of a 9×13-inch baking pan.
2. Step 2: In a large bowl, combine the cream of chicken soup, sour cream, chopped black olives, green chilies, and green onions. Season with salt and pepper to taste, then mix well.
3. Step 3: Pour the creamy mixture over the shredded chicken in the baking pan, spreading it evenly.
4. Step 4: Sprinkle the grated cheddar cheese evenly over the top of the mixture.
5. Step 5: Cover the pan tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) for 30 minutes.
6. Step 6: Remove the foil and return the pan to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Step 7: Serve the Chicken Olivia over cooked rice and enjoy.

Tips & Variations

• For extra flavor, add a teaspoon of garlic powder or a dash of smoked paprika to the creamy mixture before baking.
• Use Monterey Jack cheese for a milder, creamier topping instead of cheddar.
• Substitute rotisserie chicken with cooked shredded turkey for a different twist.
• Make it spicier by using diced jalapeños instead of green chilies.
• For a lighter version, use reduced-fat sour cream and cheese.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (160°C) until warmed through, or microwave individual portions until hot. Avoid reheating multiple times to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the casserole and refrigerate it covered for up to 24 hours before baking. Just add a few extra minutes to baking time if baking straight from the fridge.

What can I serve instead of rice?

This casserole pairs well with quinoa, couscous, or even a side of steamed vegetables for a low-carb option.

Chicken Olivia Recipe

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★★★★★

5 from 104 reviews

• Author: Lana
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

Chicken Olivia is a creamy, cheesy baked casserole featuring shredded rotisserie chicken mixed with sour cream, cream of chicken soup, black olives, green chilies, and sharp cheddar cheese. This comforting dish is baked until bubbly and served over rice, making it a perfect easy weeknight meal for the whole family.

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Ingredients

Scale 1x2x3x

Chicken

• 3 cups rotisserie chicken, shredded (white and dark meat)

Mix-ins

• 2 cups sour cream
• 2 (10.05 oz) cans cream of chicken soup
• 1/2 cup chopped black olives
• 7 oz can green chilies
• 1/4 cup chopped green onions
• Salt and pepper to taste

Topping

• 1 1/2 cups grated sharp cheddar cheese

To Serve

• Cooked rice, enough for each serving

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Instructions

1. Prepare Chicken: Pick the meat off of the rotisserie chicken, including both white and dark meat, and shred it. Place the shredded chicken evenly on the bottom of a 9×13 inch baking pan.
2. Mix Ingredients: In a large bowl, combine the cream of chicken soup, sour cream, chopped black olives, green chilies, and chopped green onions. Season the mixture with salt and pepper to taste and stir until fully blended.
3. Assemble Casserole: Pour the creamy mixture over the shredded chicken in the baking pan, spreading it out evenly. Sprinkle the grated sharp cheddar cheese evenly over the top of the soup mixture.
4. Bake Covered: Cover the baking pan tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) for 30 minutes to heat through and meld the flavors.
5. Bake Uncovered: After 30 minutes, remove the foil and return the pan to the oven. Bake until the cheese is melted, bubbly, and lightly browned, about 10-15 minutes more.
6. Serve: Remove from oven and serve hot over cooked rice for a hearty and satisfying meal.

Notes

• You can substitute rotisserie chicken with leftover cooked chicken if preferred.
• Adjust the amount of green chilies or black olives depending on your preference for spice and saltiness.
• If you prefer a lower-fat version, consider using reduced-fat sour cream and cheese.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
• For a gluten-free option, ensure the cream of chicken soup is gluten-free or make your own batch.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Keywords: Chicken Olivia, creamy chicken casserole, rotisserie chicken recipe, baked chicken dish, easy weeknight dinner