Dinner

Broccoli Rotisserie Chicken Casserole Recipe

ByNaomi Fletcher February 9, 2026February 9, 2026

Introduction

This Broccoli Rotisserie Chicken Casserole is a comforting, easy-to-make dish perfect for busy weeknights. It combines tender shredded chicken, fresh broccoli, and fluffy rice in a creamy yogurt and soup-based sauce. Topped with melted cheddar cheese and crispy buttery crackers, it’s sure to be a family favorite.

The image shows a white rectangular baking dish filled with a baked casserole that has three layers visible from the top: the bottom layer is a creamy sauce mixed with small chunks of light-colored chicken, the middle layer contains evenly spread pieces of broccoli and small orange carrot bits, and the top layer is a golden brown breadcrumb crust with some cheese melted through, giving a crunchy and slightly toasted texture. The dish is placed on a white marbled surface with a blurred white bowl containing shredded cheese and a glass bottle in the background. Photo taken with an iphone --ar 4:5 --v 7

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 preferred)
1/2 cup cheddar cheese (shredded)

Instructions

Step 1: Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish. While the oven preheats, chop the onion into 1/4-inch pieces and cut broccoli florets into about 1-inch pieces. 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 of the shredded cheddar cheese (1/4 cup), diced onion, garlic powder, black pepper, and kosher salt until smooth and well combined. This creamy base balances richness and adds flavor.
Step 3: Add the shredded rotisserie chicken, cooked rice, and chopped broccoli florets to the creamy sauce. Gently fold everything together, making sure the ingredients are evenly coated without breaking up the rice or vegetables.
Step 4: Pour the mixture evenly into your prepared baking dish, smoothing the top for uniform baking.
Step 5: In a small bowl, combine the crushed whole wheat crackers with the melted butter until coated. Sprinkle the remaining cheddar cheese (1/2 cup) evenly over the casserole, then top with the buttered cracker mixture for a crunchy finish.
Step 6: Bake uncovered at 350°F for 30 minutes or until the casserole is bubbling and the topping is golden brown. Let it rest for 5 minutes before serving. Garnish with fresh chopped parsley for a touch of color.

Tips & Variations

Use sour cream instead of Greek yogurt for a slightly different creamy texture.
Swap out rice for cooked pasta like noodles or penne for a twist.
Try frozen broccoli, thawed and drained, or substitute with green beans or peas.
For the topping, replace whole wheat crackers with Ritz crackers, panko breadcrumbs, or crushed cornflakes for a different crunch.
Ensure rice and broccoli are fully cooked or slightly overcooked to avoid crunchy textures after baking.

Storage

Store the casserole covered in the refrigerator for up to 4 days. It reheats well and often tastes better the next day as flavors meld. To freeze, wrap tightly with plastic wrap and foil or portion into containers for up to 3 months. Thaw overnight in the fridge before reheating. Warm covered at 350°F for 20-25 minutes or microwave individual servings for 2-3 minutes, stirring halfway. Add a splash of chicken broth or a spoonful of Greek yogurt if it seems dry.