This rotisserie chicken casserole is a comforting and convenient meal made with simple ingredients. It combines shredded chicken, rice, and broccoli in a rich, cheesy sauce, all baked under a crunchy cracker topping. It’s a straightforward dish that feels satisfying and complete.
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From start to finish, this casserole is ready in about 45 minutes, making it a solid choice for a weeknight dinner. Using pre-cooked rotisserie chicken and leftover rice saves a lot of prep time, so you can get a warm meal on the table without much fuss.
Why You'll Love This Recipe
- Using rotisserie chicken is a shortcut that provides flavorful, tender meat without any extra cooking time
- Mixing the sauce ingredients first creates a smooth, consistent base that coats every part of the filling evenly
- The cracker and butter topping adds a savory crunch that contrasts nicely with the creamy interior of the casserole
Essential Ingredients
- Rotisserie Chicken: You can use light meat, dark meat, or a mix of both. If you don’t have a rotisserie chicken, any cooked and shredded chicken will work.
- Cooked Rice: Both white and brown rice are good choices here. This is an ideal recipe for using up leftover rice from a previous meal.
- Cream of Chicken Soup: This condensed soup is the foundation of the creamy sauce. Cream of mushroom or cream of celery soup can be used as alternatives.
- Cheddar Cheese: Sharp cheddar gives a more pronounced cheese flavor, but mild cheddar or a Monterey Jack blend would also be fine.
- Broccoli: Small, bite-sized florets work best. You can substitute with other vegetables like frozen peas, corn, or steamed carrots.
- Crackers: Buttery crackers like Ritz add a rich flavor, but saltines or even panko breadcrumbs will create a nice crunchy topping.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the Oven and Dish: Start by setting your oven to 350°F (175°C). While it preheats, lightly grease a 9×13-inch baking dish so the casserole won’t stick.
Mix the Casserole Filling: In a large mixing bowl, make the sauce by combining the soup, yogurt, half the cheese, onion, and seasonings. Once the sauce is smooth, gently stir in the shredded chicken, cooked rice, and broccoli until everything is well-coated.
Assemble and Top the Casserole: Transfer the chicken mixture to your prepared baking dish and spread it out. Sprinkle the remaining cheese over the top. For the crunchy topping, toss the crushed crackers with melted butter and scatter them over the cheese.
Bake Until Bubbly: Place the dish in the preheated oven and bake for about 30 minutes. The casserole is done when it’s bubbling and the cracker topping is a nice golden brown. Let it cool for a few minutes before you serve it.
You Must Know
- Food Safety: For any dish containing poultry, ensure it is cooked to a minimum internal temperature of 165°F (74°C)
- Make-Ahead: You can assemble the casserole without the cracker topping up to one day in advance
- Cover and refrigerate, then add the topping just before baking
- You may need to add 5 to 10 minutes to the bake time
- Broccoli: If using frozen broccoli, there is no need to thaw it first
- It will cook through in the oven
- Rice: This recipe is a great way to use up leftover rice
- Day-old, chilled rice works very well
Serving Ideas
This casserole is a complete meal on its own, but it also pairs well with a simple green salad or steamed green beans.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. This casserole also freezes well for up to 3 months; thaw it overnight in the refrigerator before reheating. Reheat individual portions in the microwave or bake the entire casserole, covered with foil, at 350°F (175°C) until heated through.
FAQ
Can I use uncooked rice?
No, this recipe is designed for cooked rice. Using uncooked rice would require changing the liquid amounts and baking time significantly, and the texture would not be the same.
Can I make this casserole without the cream of chicken soup?
Yes, you can make a substitute for the condensed soup. A common method is to melt 3 tablespoons of butter in a saucepan, whisk in 3 tablespoons of flour, then slowly whisk in 1 cup of chicken broth and milk until thickened.
Can I use different vegetables?
Certainly. This casserole is very adaptable. A mix of frozen peas and carrots, corn, or green beans would all be good substitutes or additions. Adjust quantities to your preference.
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📖 Recipe Card
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Rotisserie Chicken Casserole
- Total Time: 45 minutes
- Yield: one 9x13-inch casserole 1x
Description
Shredded rotisserie chicken, rice, and broccoli are baked in a creamy sauce with a crunchy cracker topping.
Ingredients
- 3 cups (about 425 g) shredded rotisserie chicken
- 2 1/2 cups (about 460 g) cooked white or brown rice
- 1 cup (90 g) chopped broccoli florets, fresh or frozen
- 1 can (10.5 oz / 298 g) condensed cream of chicken soup
- 1/2 cup (120 g) plain Greek yogurt or sour cream
- 1 cup (113 g) shredded sharp cheddar cheese, divided
- 1/2 cup (75 g) diced yellow onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup (45 g) crushed crackers, such as butter crackers or saltines
- 2 tablespoons (28 g) unsalted butter, melted
- 1 tablespoon chopped fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large bowl, stir together the cream of chicken soup, Greek yogurt, half of the cheddar cheese, diced onion, garlic powder, salt, and pepper until well combined.
- Add the shredded chicken, cooked rice, and broccoli florets to the bowl. Stir until everything is evenly coated in the sauce.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining cheddar cheese over the top of the casserole.
- In a small bowl, mix the crushed crackers with the melted butter. Scatter the buttery crumbs evenly over the cheese.
- Bake for 25 to 30 minutes, or until the casserole is hot and bubbling around the edges and the topping is golden brown.
- Confirm the casserole has reached a safe internal temperature of 165°F (74°C) with a food thermometer.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley, if you like.
Notes
- Food Safety: For any dish containing poultry, ensure it is cooked to a minimum internal temperature of 165°F (74°C).
- Make-Ahead: You can assemble the casserole without the cracker topping up to one day in advance. Cover and refrigerate, then add the topping just before baking. You may need to add 5 to 10 minutes to the bake time.
- Broccoli: If using frozen broccoli, there is no need to thaw it first. It will cook through in the oven.
- Rice: This recipe is a great way to use up leftover rice. Day-old, chilled rice works very well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
