Broccoli Rotisserie Chicken Casserole Recipe
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.
- 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
