Broccoli Rotisserie Chicken Casserole Recipe
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.
- 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
