Print

Broccoli Rotisserie Chicken Casserole Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://cookcrisis.com/broccoli-rotisserie-chicken-casserole-recipe/