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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
