Introduction

This Broccoli Rotisserie Chicken Casserole is a comforting and easy meal perfect for using up leftover chicken. It combines tender broccoli, fluffy rice, and shredded rotisserie chicken in a creamy, cheesy sauce topped with a crispy cracker crust. Ready in under an hour, it’s a satisfying dish the whole family will enjoy.

Broccoli Rotisserie Chicken Casserole Recipe - Recipe Image

Ingredients

1/2 cup plain Greek yogurt (adds creaminess and tang)
1/2 tsp garlic powder
1/4 tsp black pepper (freshly ground preferred)
10.5 oz cream of chicken soup
3 cups shredded rotisserie chicken
1 cup chopped broccoli florets (about 1-inch pieces)
1/2 cup diced onion (about 1/4-inch pieces)
Kosher salt to taste
1/2 cup cheddar cheese (shredded, divided)
2.5 cups cooked rice (white or brown)
1/2 cup crushed whole wheat crackers (coarsely crushed for texture)
2 tbsp melted butter
Fresh parsley (finely chopped for garnish)

Instructions

Step 1: Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish. Chop the onion into 1/4-inch pieces and cut the broccoli florets into about 1-inch pieces. Measure out the cooked rice, shredded rotisserie chicken, and Greek yogurt to have everything ready for assembly.
Step 2: In a large mixing bowl, combine the Greek yogurt, cream of chicken soup, half of the cheddar cheese (1/4 cup), diced onion, garlic powder, black pepper, and kosher salt to taste. Whisk together until smooth and well combined to create a creamy base sauce.
Step 3: Add the shredded rotisserie chicken, cooked rice, and broccoli florets to the creamy base. Gently fold everything together until all ingredients are evenly coated. Take care not to break up the rice or broccoli too much.
Step 4: Pour the mixture evenly into the prepared baking dish, leveling the top to ensure even baking and browning.
Step 5: In a small bowl, mix the crushed whole wheat crackers with the melted butter until well coated. Sprinkle the remaining 1/2 cup of cheddar cheese over the casserole, then top with the buttered cracker mixture for a crunchy crust.
Step 6: Bake the casserole for 30 minutes at 350°F until bubbly around the edges and the topping is golden brown. Let it rest for 5 minutes before serving. Garnish with fresh chopped parsley for a burst of color and freshness.

Tips & Variations

Swap Greek yogurt with sour cream or regular yogurt for a slightly different texture.
Use any cooked chicken you have on hand, such as grilled or poached, or even canned chicken in a pinch.
Substitute cooked rice with pasta like egg noodles or penne, or try cauliflower rice for a low-carb version.
Swap broccoli for other veggies such as green beans, peas, or mixed vegetables.
Try different cheeses like Monterey Jack, Colby, or a Mexican blend for new flavors.
Use Ritz crackers, panko breadcrumbs, or crushed cornflakes in place of whole wheat crackers for the topping.
Make sure your rice is fully cooked and broccoli is cut into small pieces or lightly steamed to avoid crunchy textures.
Grease your baking dish well to prevent sticking.
Keep the oven at 350°F to ensure even baking without drying out the casserole.

Storage

Store the casserole in an airtight container or cover tightly with foil in the refrigerator for up to 4 days. It tastes even better the next day as the flavors meld. You can freeze it for up to 3 months either in the baking dish wrapped well or in individual portions. To reheat, bake covered at 350°F for 20-25 minutes until warmed through, or microwave portions for 2-3 minutes, stirring halfway. Add a splash of chicken broth or a dollop of Greek yogurt if it seems dry before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli. Just make sure to thaw and drain it well before adding to avoid excess moisture in the casserole.

What if I don’t have rotisserie chicken?

Any cooked chicken will work well, including leftover grilled or poached chicken. Canned chicken can also be used in a pinch. Just aim for about 3 cups shredded.

Broccoli Rotisserie Chicken Casserole Recipe

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★★★★★

4.9 from 81 reviews

This Broccoli Rotisserie Chicken Casserole is a comforting and easy weeknight meal that combines tender shredded rotisserie chicken, tender broccoli, and fluffy rice in a creamy Greek yogurt and cream of chicken soup sauce. Topped with melted cheddar cheese and a crispy buttery whole wheat cracker topping, it bakes into a deliciously satisfying one-dish dinner perfect for busy evenings or meal prep.

Author: Lila
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

For the casserole:

1/2 cup plain Greek yogurt (adds creaminess and tang)
1/2 tsp garlic powder
1/4 tsp black pepper (freshly ground preferred)
10.5 oz cream of chicken soup
3 cups shredded rotisserie chicken (store-bought saves time)
1 cup chopped broccoli florets (about 1-inch pieces)
1/2 cup diced onion (about 1/4-inch pieces)
Kosher salt to taste
1/2 cup cheddar cheese (shredded works best)
2.5 cups cooked rice (white or brown rice)

For the topping:

Parsley (fresh, finely chopped for garnish)
1/2 cup crushed whole wheat crackers (coarsely crushed for texture)
2 tbsp melted butter (use unsalted, e.g. Kerrygold)
1/2 cup cheddar cheese (shredded)

Instructions

Prepare Your Mise en Place and Preheat: Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish. Chop the onion into 1/4-inch pieces and cut the broccoli florets into about 1-inch pieces. Measure out the cooked rice, shredded rotisserie chicken, and Greek yogurt to have all ingredients ready for assembly.
Build the Creamy Base Sauce: In a large mixing bowl, whisk together the Greek yogurt, cream of chicken soup, half of the cheddar cheese (1/4 cup), diced onion, garlic powder, black pepper, and kosher salt to taste until smooth and well combined. The yogurt adds creaminess and tang to balance the sauce.
Combine Protein, Rice, and Vegetables: Add the shredded rotisserie chicken, cooked rice, and chopped broccoli florets into the creamy sauce. Gently fold everything together ensuring even coating without breaking up the rice or broccoli pieces to maintain texture.
Transfer to Baking Dish: Pour the combined mixture into the prepared baking dish, spreading it out evenly and leveling the surface to bake uniformly with a nice golden finish.
Create the Crispy Topping: In a small bowl, mix the crushed whole wheat crackers with the melted butter until coated. Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the casserole, then top with the buttered cracker mixture to provide a crunchy, golden crust after baking.
Bake and Finish: Bake the casserole in the preheated oven at 350°F for 30 minutes until the filling is bubbling and the topping is golden brown. Remove from the oven and let rest for 5 minutes to set. Garnish with fresh chopped parsley before serving for color and freshness.

Notes

Ensure the rice used is fully cooked or slightly overcooked; undercooked rice will not soften during baking.
Use small, bite-sized broccoli pieces or steam them briefly to avoid hard, undercooked vegetables.
Grease the baking dish well to prevent sticking of cheese and rice.
Do not increase oven temperature to speed cooking as it can dry out the chicken and unevenly heat the casserole.
Substitutions: Sour cream can replace Greek yogurt; any cooked chicken can substitute rotisserie chicken; cooked pasta or cauliflower rice can replace rice; different melty cheeses or vegetables can be used.
This casserole stores well in the fridge up to 4 days and can be frozen for up to 3 months. Reheat covered at 350°F or microwave individual portions.

Keywords: rotisserie chicken casserole, broccoli casserole, easy weeknight dinner, creamy chicken casserole, baked casserole, comfort food, leftover chicken recipe