Broccoli Rotisserie Chicken Casserole Recipe
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.
- 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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