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.