Introduction

If you have leftover rotisserie chicken, this broccoli rotisserie chicken casserole is a perfect way to transform it into a comforting, satisfying meal. With tender broccoli, fluffy rice, and a creamy sauce made from Greek yogurt and cream of chicken soup, this one-dish dinner is both easy to make and delicious. Topped with melted cheddar cheese and buttery crushed crackers, it’s a family-friendly dish everyone 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 (I use Kerrygold unsalted 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 cut the broccoli into 1-inch florets. Measure out the cooked rice, shredded rotisserie chicken, and Greek yogurt to have everything ready for assembly.
Step 2: 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 until smooth and combined. This creates a creamy, tangy base for the casserole.
Step 3: Add the shredded rotisserie chicken, cooked rice, and chopped broccoli to the creamy sauce. Gently fold together until all ingredients are evenly coated, taking care not to break up the rice or broccoli too much.
Step 4: Pour the mixture into the prepared baking dish and spread evenly for uniform baking and a golden top.
Step 5: In a small bowl, mix the crushed whole wheat crackers with the melted butter until well coated. Sprinkle the remaining cheddar cheese evenly over the casserole, then top with the buttered crackers to create a crispy, golden topping.
Step 6: Bake the casserole in the preheated oven for 30 minutes, until the edges are bubbling and the topping is golden brown. Let it rest for 5 minutes before serving, then garnish with fresh chopped parsley for color and brightness.

Tips & Variations

Use sour cream instead of Greek yogurt for a similar creamy texture.
Replace rotisserie chicken with leftover grilled, poached, or canned chicken if needed.
Swap cooked rice for pasta like egg noodles or use cauliflower rice for a low-carb version.
Frozen broccoli can be used if thawed and drained beforehand, or try green beans and mixed vegetables as alternatives.
Use different melty cheeses such as Monterey Jack or Colby for a different flavor.
Try crushed Ritz crackers, panko breadcrumbs, or cornflakes in place of whole wheat crackers for the topping.
Make sure your rice is fully cooked before baking to avoid a crunchy texture in the casserole.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The casserole tastes even better the next day after the flavors meld. You can also freeze it for up to 3 months, either wrapped in the baking dish or in individual portions. Thaw overnight in the fridge before reheating. To reheat, cover with foil and bake at 350°F for 20-25 minutes until heated through, or microwave individual servings for 2-3 minutes, stirring halfway through. 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 freshly cooked chicken instead of rotisserie chicken?

Yes, any cooked chicken works well in this casserole. Leftover grilled or poached chicken is great, or even canned chicken in a pinch. Just make sure it’s shredded before mixing in.

Can I prepare this casserole ahead of time?

Absolutely. You can assemble the casserole a few hours in advance and keep it covered in the fridge until ready to bake. Just bake as directed when you’re ready to serve.

Broccoli Rotisserie Chicken Casserole Recipe

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4.4 from 85 reviews

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

Author: Dana
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Dinner, Casserole
Method: Baking
Cuisine: American
Diet: Halal

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, Kerrygold preferred)
1/2 cup cheddar cheese (shredded)

Instructions

Prepare Your Mise en Place and Preheat: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish. Chop the onion into 1/4-inch pieces and cut broccoli florets into 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 mixing bowl, whisk together Greek yogurt, cream of chicken soup, half (1/4 cup) of the shredded cheddar cheese, diced onion, garlic powder, black pepper, and kosher salt to taste until smooth and well combined. This mixture creates a creamy, tangy base that balances richness with freshness.
Combine Protein, Rice, and Vegetables: Add the shredded rotisserie chicken, cooked rice, and broccoli florets into the creamy sauce. Gently fold to evenly coat all ingredients without breaking up the rice or broccoli to maintain texture during baking.
Transfer to Baking Dish: Pour the combined mixture into the prepared baking dish, spreading it evenly to ensure uniform baking and a nice golden 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 cheddar cheese evenly over the casserole and then top with the buttered cracker mixture to create a crunchy, golden crust once baked.
Bake and Finish: Bake in the preheated oven for 30 minutes or until the filling is bubbly around the edges and the topping is golden brown. Remove from oven and let stand for 5 minutes to set. Garnish with fresh chopped parsley before serving for brightness and color.

Notes

Ensure rice is fully cooked or slightly overcooked before adding; undercooked rice won’t soften in the oven.
Use small, bite-sized broccoli pieces or steam briefly for 2-3 minutes to avoid crunchy vegetables.
Grease the baking dish well to prevent sticking of cheese and rice.
Do not increase oven temperature to speed baking as it may dry out the chicken and create uneven cooking.
Substitute sour cream or regular yogurt if Greek yogurt is unavailable.
Other cheeses like Monterey Jack or Mexican blend can replace cheddar for different flavors.
Crushed Ritz crackers, panko, or crushed cornflakes can be used for the topping instead of whole wheat crackers.
This casserole reheats well and can be frozen for up to 3 months; thaw overnight in fridge before reheating.

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