Introduction

This Broccoli Rotisserie Chicken Casserole is a comforting, easy-to-make dish perfect for using up leftover rotisserie chicken. Creamy, cheesy, and topped with a crispy cracker crust, it’s a satisfying one-dish meal 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 (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 recommended)
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 to have everything ready.
Step 2: In a large mixing 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 combined.
Step 3: Add the shredded chicken, cooked rice, and broccoli florets to the creamy sauce. Gently fold everything together until evenly coated, being careful not to break up the rice or broccoli pieces.
Step 4: Pour the mixture evenly into your prepared baking dish, smoothing the top to ensure uniform baking and browning.
Step 5: In a small bowl, mix the crushed whole wheat crackers with melted butter until well coated. Sprinkle the remaining 1/2 cup shredded cheddar cheese over the casserole, then top with the buttered crackers for a crisp, golden crust.
Step 6: Bake the casserole for 30 minutes until the edges bubble and the topping is golden. Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley for color and brightness.

Tips & Variations

If you don’t have Greek yogurt, sour cream is a perfect substitute; regular yogurt works too but will be thinner.
Use any cooked chicken you have on hand, such as leftover grilled or poached chicken, or canned chicken in a pinch.
Swap cooked rice for cooked pasta or cauliflower rice for a low-carb option (drain well).
Frozen broccoli can be used after thawing and draining to avoid extra moisture.
Try different melty cheeses like Monterey Jack or a Mexican blend for varied flavors.
For the topping, crushed Ritz crackers, panko breadcrumbs, or crushed cornflakes can replace whole wheat crackers.
Make sure rice is fully cooked and broccoli is cut small or lightly steamed to avoid crunchiness after baking.
Grease your baking dish well to prevent sticking and make serving easier.

Storage

Store the casserole tightly covered in the refrigerator for up to 4 days. It reheats well and tastes even better the next day as flavors meld. You can freeze the casserole for up to 3 months by wrapping it well or portioning into servings. Thaw overnight in the fridge before reheating. Reheat covered in the oven at 350°F for 20-25 minutes or microwave individual 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 a flavored rotisserie chicken for this casserole?

Yes, flavored rotisserie chickens like lemon pepper or garlic herb add extra deliciousness. Just make sure the chicken is fresh and moist for best results.

Can I make this casserole ahead of time?

Absolutely. You can assemble it, cover, and refrigerate it for a day before baking, or freeze it for longer storage. Just adjust bake time accordingly if baking from cold or frozen.

Broccoli Rotisserie Chicken Casserole Recipe

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4.6 from 105 reviews

This Broccoli Rotisserie Chicken Casserole is a comforting and easy-to-make dish that uses shredded rotisserie chicken, tender broccoli, and cooked rice in a creamy sauce made from Greek yogurt and cream of chicken soup. Topped with cheddar cheese and buttery crushed whole wheat crackers, it bakes to golden perfection with a crispy topping. Perfect for busy weeknights, this casserole is satisfying, kid-friendly, and reheats well for leftovers or meal prep.

Author: Marco
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Low Fat

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, divided)
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, Kerrygold preferred)
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 the cooked rice, shredded rotisserie chicken, and Greek yogurt to have everything ready for quick assembly.
Build the Creamy Base Sauce: 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 to taste. Whisk together until smooth and well combined to create a creamy, tangy base.
Combine Protein, Rice, and Vegetables: Add shredded rotisserie chicken, cooked rice, and broccoli florets to the creamy sauce mixture. Gently fold everything together until evenly coated, taking care not to break rice grains or broccoli pieces.
Transfer to Baking Dish: Pour the combined mixture into the prepared baking dish, spreading it evenly to ensure uniform baking and a nice golden finish on top.
Create the Crispy Topping: In a small bowl, toss crushed whole wheat crackers with melted butter until well coated. Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the casserole, then top with the buttered cracker mixture to add crunch and golden color when baked.
Bake and Finish: Bake the casserole for 30 minutes at 350°F until the filling bubbles around the edges and the topping is golden brown. Remove from oven and let rest for 5 minutes to set. Garnish with fresh chopped parsley before serving.

Notes

Ensure the rice is fully cooked (even slightly overcooked) before using, so it softens well during baking.
Chop broccoli into small bite-sized pieces or steam briefly for 2-3 minutes to avoid undercooked, crunchy vegetables.
Grease the baking dish thoroughly to prevent sticking from cheese and rice.
Do not increase the oven temperature to speed cooking as this can dry out chicken and leave the center cold.
You can substitute sour cream or regular yogurt for Greek yogurt, any cooked chicken for rotisserie, pasta or cauliflower rice for cooked rice, and other melty cheeses for cheddar.
Leftovers reheat well in the oven at 350°F for 20-25 minutes or in the microwave with a splash of chicken broth or a dollop of Greek yogurt to moisten.
Freeze casserole wrapped well for up to 3 months; thaw in the refrigerator overnight before reheating.

Keywords: broccoli rotisserie chicken casserole, chicken casserole, easy weeknight dinner, creamy chicken casserole, one dish meal, comfort food