Broccoli Rotisserie Chicken Casserole

If you ask me, a good casserole is one of the best ways to use up leftover rotisserie chicken.

This comforting dish brings together shredded chicken, tender broccoli, and fluffy rice in a creamy sauce. Greek yogurt and cream of chicken soup create a base that’s rich but not too heavy.

It’s topped with cheddar cheese and buttery crushed crackers that get golden and crispy in the oven. The whole thing bakes together into something your family will actually want seconds of.

It’s an easy weeknight dinner that feels homey and satisfying, perfect for busy evenings when you need something simple.

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What Kind of Rotisserie Chicken Should I Use?

Any rotisserie chicken from your local grocery store will work great for this casserole. You can go with a plain roasted chicken or try flavored varieties like lemon pepper or garlic herb – they’ll all add good flavor to the dish. If you’re short on time, many stores also sell pre-shredded rotisserie chicken in the deli section, which can save you a few minutes of prep work. Just make sure the chicken is fresh and still moist, as dry chicken won’t give you the best results in a casserole.

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Options for Substitutions

This casserole is super forgiving and works well with whatever you have in your kitchen:

• Greek yogurt: If you don’t have Greek yogurt, sour cream works perfectly as a swap. You can also use regular yogurt, though it’ll be slightly thinner.
• Rotisserie chicken: Any cooked chicken works here – leftover grilled chicken, poached chicken breasts, or even canned chicken in a pinch. You’ll need about 3 cups shredded.
• Cooked rice: Swap rice for cooked pasta like egg noodles, penne, or rotini. Cauliflower rice is also a great low-carb option, though you may want to squeeze out excess moisture first.
• Broccoli florets: Feel free to use frozen broccoli (just thaw and drain it first), or switch it up with green beans, peas, or mixed vegetables.
• Cheddar cheese: Most melty cheeses work well here – try Monterey Jack, Colby, or a Mexican blend for different flavor profiles.
• Whole wheat crackers: Ritz crackers, panko breadcrumbs, or even crushed cornflakes make great crunchy toppings. Mix with the melted butter the same way.

Watch Out for These Mistakes While Baking

The biggest mistake with this casserole is using undercooked or crunchy rice, which won’t soften during the 30-minute bake time – make sure your rice is fully cooked and even slightly overcooked before mixing it in.

Another common error is adding raw broccoli florets that are too large, leaving you with hard, undercooked vegetables, so chop them into small, bite-sized pieces or give them a quick steam for 2-3 minutes beforehand.

Don’t skip greasing your baking dish well, as the cheese and rice can stick badly to the sides, making serving a real headache.

Finally, resist the urge to crank up the oven temperature to speed things along – higher heat will dry out the chicken and make the edges crusty while leaving the center cold, so stick with 350°F and let it bake the full 30 minutes until heated through.

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What to Serve With Rotisserie Chicken Casserole?

This casserole is pretty filling on its own since it’s got chicken, rice, and broccoli all in one dish, but a simple side salad really rounds out the meal. I like to throw together some mixed greens with cherry tomatoes, cucumber, and a light vinaigrette to balance out the creamy richness of the casserole. Dinner rolls or garlic bread are also great for anyone who wants a little extra something on their plate. If you’re feeding a crowd, roasted green beans or glazed carrots make easy veggie sides that you can pop in the oven alongside the casserole.

Storage Instructions

Store: This casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or transfer it to an airtight container once it’s cooled down. It’s one of those dishes that actually tastes even better the next day after all the flavors have had time to meld together.

Freeze: You can definitely freeze this casserole for up to 3 months. I like to either freeze it in the baking dish wrapped really well in plastic wrap and foil, or portion it out into individual servings for easy grab-and-go meals. Just thaw it overnight in the fridge before reheating.

Reheat: To warm it back up, cover with foil and bake at 350°F for about 20-25 minutes until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If it seems a bit dry, just add a splash of chicken broth or a dollop of Greek yogurt before reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 110-125 g
• Fat: 70-80 g
• Carbohydrates: 140-155 g

Ingredients

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 (I use Kerrygold unsalted butter)
• 1/2 cup cheddar cheese (shredded)

Step 1: Prepare Your Mise en Place and Preheat

• 1/2 cup diced onion
• 1 cup chopped broccoli florets
• 2.5 cups cooked rice
• 3 cups shredded rotisserie chicken

Start by preheating your oven to 350°F and lightly greasing a 9×13 inch baking dish (or similar size casserole).

While the oven heats, chop your onion into 1/4-inch pieces and cut your broccoli florets into about 1-inch pieces.

Measure out your cooked rice, shredded rotisserie chicken, and Greek yogurt.

Having everything prepped and ready will make assembly smooth and quick.

Step 2: Build the Creamy Base Sauce

• 1/2 cup plain Greek yogurt
• 10.5 oz cream of chicken soup
• 1/2 cup cheddar cheese
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• kosher salt to taste

In a large mixing bowl, combine the 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 these ingredients together until smooth and well combined.

The Greek yogurt adds both creaminess and a subtle tang that balances the richness of the cheese and soup.

I find that mixing this base first ensures the seasonings are evenly distributed throughout the casserole.

Step 3: Combine Protein, Rice, and Vegetables

• creamy base sauce from Step 2
• 3 cups shredded rotisserie chicken
• 2.5 cups cooked rice
• 1 cup chopped broccoli florets

Add the shredded rotisserie chicken, cooked rice, and broccoli florets to the creamy base sauce from Step 2.

Gently fold everything together until all components are evenly coated with the sauce and well distributed throughout.

Be careful not to break up the rice grains or broccoli pieces too much—you want them to maintain their structure while baking.

Step 4: Transfer to Baking Dish

• combined mixture from Step 3

Pour the entire chicken and rice mixture from Step 3 into your prepared baking dish, spreading it evenly.

Make sure the mixture is relatively level across the dish so it bakes uniformly and the top gets a nice golden finish.

Step 5: Create the Crispy Topping

• 1/2 cup cheddar cheese
• 1/2 cup crushed whole wheat crackers
• 2 tbsp melted butter

In a small bowl, toss together the crushed whole wheat crackers with the melted butter until the crackers are well coated.

Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the casserole, then top with the buttered cracker mixture.

The butter-coated crackers will toast as the casserole bakes, creating a satisfying textural contrast to the creamy filling.

I prefer coarsely crushed crackers rather than fine crumbs because they stay crunchier through baking.

Step 6: Bake and Finish

• parsley

Bake the casserole for 30 minutes at 350°F until the filling is bubbling around the edges and the cracker topping is golden brown.

Remove from the oven and let it rest for 5 minutes before serving—this helps the casserole set slightly so it holds together nicely when plated.

Garnish each serving with fresh chopped parsley for a pop of color and brightness.

Broccoli Rotisserie Chicken Casserole

Delicious Broccoli Rotisserie Chicken Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Calories 1800 kcal

Ingredients

  

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 (I use Kerrygold unsalted butter)
• 1/2 cup cheddar cheese (shredded)

Instructions

 

• Start by preheating your oven to 350°F and lightly greasing a 9x13 inch baking dish (or similar size casserole). While the oven heats, chop your onion into 1/4-inch pieces and cut your broccoli florets into about 1-inch pieces. Measure out your cooked rice, shredded rotisserie chicken, and Greek yogurt. Having everything prepped and ready will make assembly smooth and quick.
• In a large mixing bowl, combine the 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 these ingredients together until smooth and well combined. The Greek yogurt adds both creaminess and a subtle tang that balances the richness of the cheese and soup. I find that mixing this base first ensures the seasonings are evenly distributed throughout the casserole.
• Add the shredded rotisserie chicken, cooked rice, and broccoli florets to the creamy base sauce from Step 2. Gently fold everything together until all components are evenly coated with the sauce and well distributed throughout. Be careful not to break up the rice grains or broccoli pieces too much—you want them to maintain their structure while baking.
• Pour the entire chicken and rice mixture from Step 3 into your prepared baking dish, spreading it evenly. Make sure the mixture is relatively level across the dish so it bakes uniformly and the top gets a nice golden finish.
• In a small bowl, toss together the crushed whole wheat crackers with the melted butter until the crackers are well coated. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the casserole, then top with the buttered cracker mixture. The butter-coated crackers will toast as the casserole bakes, creating a satisfying textural contrast to the creamy filling. I prefer coarsely crushed crackers rather than fine crumbs because they stay crunchier through baking.
• Bake the casserole for 30 minutes at 350°F until the filling is bubbling around the edges and the cracker topping is golden brown. Remove from the oven and let it rest for 5 minutes before serving—this helps the casserole set slightly so it holds together nicely when plated. Garnish each serving with fresh chopped parsley for a pop of color and brightness.