Rotisserie chicken, or spit-roasted poultry, has a long history dating back to medieval Europe, where it was a staple for nobility. The term originated in 15th-century France from “rostir” (to roast). Our modern, mass-produced version began in the 1930s and has become a staple convenience food today. Rotisserie chicken can be used as the base for a variety of recipes, like the one I am sharing today.
Chicken by the Sea
Ingredients
- 4 cups of Rotisserie chicken or cook four small chicken breasts and chop
- ¾ package seashell pasta, cooked and drained
- 2 TBS butter
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 8 oz sour cream
- 1 cup chicken stock or broth
- 2 TBS mayonnaise
- ½ lemon, juice only
- 2 cups grated mozzarella cheese
- Dash of Nature’s Seasoning
- ¼ cup butter, sliced thin
- Italian bread crumbs
Directions
- Preheat oven to 350°
- Boil ¾ package of seashell pasta for 9 minutes. Drain and toss with 2 TBS of butter. Set aside.
- Chop 4 cups of Rotisserie Chicken (or use cooked chicken).
- Mix soups, chicken broth, lemon juice, mayonnaise, and sour cream. Add in noodles and chicken. Mix well.
- In a greased casserole dish, layer ½ of the pasta mixture and top with 1 cup of cheese. Sprinkle with Nature’s Seasoning. Add the remaining pasta and top with one cup of cheese. Top with Italian bread crumbs and bake uncovered approximately 40 minutes.
Search ingredients at FOOD CITY cart
This freezes well; make sure to cover tightly and increase baking time by about 10 minutes if you’ve had it in the freezer.
Dishing It Out is a place for Aneisa Rolen to share favorite recipes that require minimal preparation, limited culinary knowledge, yet provide maximum flavor, designed for the hesitant cook who loves good food but isn’t particularly a culinary enthusiast. The recipes provided will accompany the videos, making cooking accessible even to the most reluctant chefs.
Comments may be sent to dishingitoutktt@gmail.com and follow Aneisa on Instagram for more recipe ideas @ aneisarolen
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