Introduction

This Broccoli Rotisserie Chicken Casserole is a comforting, easy weeknight meal that makes great use of leftover rotisserie chicken. Creamy, cheesy, and topped with a buttery crunchy cracker topping, it’s a dish the whole family will love.

Broccoli Rotisserie Chicken Casserole Recipe - Recipe Image

Ingredients

1/2 cup plain Greek yogurt
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)
2.5 cups cooked rice (white or brown)
For the topping:

Parsley (fresh, finely chopped for garnish)
1/2 cup crushed whole wheat crackers (coarsely crushed)
2 tbsp melted butter
1/2 cup cheddar cheese (shredded)

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 the broccoli into 1-inch florets. Measure out the cooked rice, shredded rotisserie chicken, and Greek yogurt, so everything is ready for assembly.
Step 2: In a large bowl, combine Greek yogurt, cream of chicken soup, half of the cheddar cheese (1/4 cup), diced onion, garlic powder, black pepper, and kosher salt. Whisk together until smooth and well combined to create the creamy base sauce.
Step 3: Add shredded rotisserie chicken, cooked rice, and broccoli florets to the creamy base. Gently fold everything together until evenly coated, taking care not to break up the rice or broccoli.
Step 4: Pour the mixture into the prepared baking dish, spreading it evenly for uniform baking and a nice golden top.
Step 5: In a small bowl, toss crushed whole wheat crackers with melted butter. Sprinkle the remaining 1/2 cup cheddar cheese over the casserole, then evenly top with the buttered crackers to create a crunchy topping.
Step 6: Bake the casserole for 30 minutes at 350°F until bubbling and the topping is golden brown. Let it rest for 5 minutes before serving and garnish with fresh chopped parsley.

Tips & Variations

If you don’t have Greek yogurt, sour cream or regular yogurt can be used as substitutes, though regular yogurt will be thinner.
Use leftover grilled, poached, or canned chicken if rotisserie is unavailable, measuring about 3 cups shredded.
Swap cooked rice for pasta like egg noodles or penne, or try cauliflower rice for a low-carb option after squeezing out excess moisture.
Frozen broccoli works well if thawed and drained first; you can also substitute with green beans, peas, or mixed vegetables.
Try different cheeses such as Monterey Jack or a Mexican cheese blend to vary flavor.
Use Ritz crackers, panko breadcrumbs, or crushed cornflakes for the topping if you prefer.
Ensure rice is fully cooked or slightly overcooked to avoid crunchiness after baking.
Pre-steam broccoli briefly or cut into small pieces to guarantee it cooks through during baking.
Grease your baking dish well to prevent sticking and make serving easier.
Maintain oven temperature at 350°F for even cooking without drying out the casserole.

Storage

Store leftovers covered tightly in the fridge for up to 4 days. The casserole tastes even better the next day as flavors meld. You can freeze the casserole for up to 3 months, either wrapped in plastic and foil in the baking dish or portioned into individual servings. Thaw overnight in the refrigerator before reheating. To reheat, cover with foil and bake at 350°F for 20-25 minutes 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.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, any cooked chicken works well, such as grilled or poached chicken breasts. Just shred it and use about 3 cups to maintain the recipe balance.

Is it okay to use frozen broccoli in this casserole?

Absolutely. Just thaw and drain the broccoli before adding it to avoid excess moisture and ensure it cooks evenly in the casserole.

Broccoli Rotisserie Chicken Casserole Recipe

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4.7 from 102 reviews

This Broccoli Rotisserie Chicken Casserole is a comforting and easy-to-make weeknight dinner that combines shredded rotisserie chicken, tender broccoli, and fluffy rice in a creamy, tangy Greek yogurt and cream of chicken soup base. Topped with melted cheddar cheese and buttery crushed whole wheat crackers, it bakes to golden perfection, offering a satisfying one-dish meal perfect for busy evenings or meal prep.

Author: Maya
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Casserole
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 (unsalted, such as 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 onion into 1/4-inch pieces and broccoli florets into about 1-inch pieces. Measure out cooked rice, shredded rotisserie chicken, and Greek yogurt to have everything ready for quick assembly.
Build the Creamy Base Sauce: In a large bowl, whisk together the Greek yogurt, cream of chicken soup, half (1/4 cup) of the cheddar cheese, diced onion, garlic powder, black pepper, and kosher salt until smooth and well combined. This creates a creamy, tangy sauce that balances the richness of the cheese and soup.
Combine Protein, Rice, and Vegetables: Fold the shredded rotisserie chicken, cooked rice, and broccoli florets gently into the prepared creamy base sauce. Mix until everything is evenly coated without breaking up the rice grains or broccoli pieces.
Transfer to Baking Dish: Pour the combined mixture into the prepared baking dish and spread it evenly to ensure uniform baking and a nicely browned top layer.
Create the Crispy Topping: In a small bowl, toss crushed whole wheat crackers with melted butter until coated. Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the casserole, then top with the buttered cracker mixture. This topping will toast to a crispy, crunchy finish.
Bake and Finish: Bake the casserole at 350°F for 30 minutes until bubbling and the topping is golden brown. Remove from oven and rest for 5 minutes to set. Garnish with freshly chopped parsley before serving to add freshness and color.

Notes

Ensure the rice is fully cooked or slightly overcooked before mixing into the casserole to avoid crunchy texture.
Use small, bite-sized broccoli pieces or steam briefly to prevent undercooking in the bake.
Grease the baking dish well to prevent sticking from cheese and rice.
Do not increase oven temperature to speed baking, as it may dry out the chicken and leave center cold.
Substitutes: sour cream for Greek yogurt, cooked chicken leftovers or canned chicken for rotisserie, cooked pasta or cauliflower rice for rice, frozen thawed broccoli or other veggies, and different melty cheeses like Monterey Jack or Colby for cheddar.
Store leftovers covered in fridge for up to 4 days or freeze for up to 3 months; reheat covered at 350°F or microwave with added broth or Greek yogurt to prevent dryness.

Keywords: rotisserie chicken casserole, broccoli casserole, easy weeknight dinner, one dish meal, creamy chicken bake, family friendly dinner, leftover chicken recipe