Combine the taste of rotisserie chicken with a host of other ingredients to create a flavorful casserole.
It’s long been common practice in my family to eat rotisserie chicken. Most of the time, you can find them ready and waiting for you in the grocery store. The meat is sometimes so tender that it practically falls off the bone. The only downside I’ve found is that rotisserie chickens are sometimes too big and leave a lot of leftovers. Luckily, I have found this recipe for rotisserie chicken casserole which conveniently helps use them up.
I like to think of this recipe as a combination of some of the side dishes and appetizers you might have with rotisserie chicken, all in one dish. The combination of chicken, broccoli, cheddar cheese, and rice results in a classic flavor, and you’d be hard-pressed to find someone who doesn’t like it.
The cheese and yogurt, combined with cream of chicken soup, make this casserole rich and creamy. What I particularly love about this dish is that it gives you a little taste of everything in each bite.
Is Rotisserie Chicken Casserole Healthy?
This casserole isn’t the healthiest meal out there as it’s relatively high in fat and calories, but it’s not necessarily unhealthy when eaten in moderation, either. Rotisserie chicken has lots of protein, just remember to take the skin off the chicken when you’re deboning it to keep fat levels to a minimum. Meanwhile, the broccoli is high in fiber and potassium and you could always opt for brown rice instead of white for a more nutritious meal. Finally, most store-bought cream of chicken soup isn’t particularly healthy, but you can choose a low-sodium variety to make it a little better.
A Casserole With Anything You Want
The one thing I always love about making casseroles is the freedom to throw in some extra ingredients. For this casserole, I like the idea of including extra vegetables for more color and flavor. In addition to onion and broccoli, you can add a cup of carrots or zucchini for a colorful pop of nutrition. (Just make sure the zucchini is sautéed a bit before adding it, so the casserole doesn’t become watery.) I also like to mix multiple cheeses, reducing the amount of cheddar and adding a little mozzarella or Parmesan cheese. Finally, depending on the flavor of the rotisserie chicken, you may want to include a few extra herbs and seasonings like oregano, rosemary, or paprika, to give the casserole even more zing.
How to make ahead and store
Leftover casserole can remain in the casserole dish. Just make sure the dish is covered tightly with foil and completely cooled when you transfer it to the fridge. If you don’t have much left, store it in airtight containers in the fridge. The casserole should remain good for up to 4 days.
Serving Suggestions
Even though rice and broccoli are built into this casserole, you can still include a side dish or two with the meal. I’m partial to Garlic-Parmesan Green Beans, which go well with rotisserie chicken. I feel the same way about Shaved Brussels Sprouts, which I like to use as a complement to regular rotisserie chicken. With a casserole, it might also be a good idea to keep the side dish simple and light, so it’s worth considering a Caesar Salad or a Spinach Salad.
Just one last thing with this recipe: it’s usually easy to find rotisserie chicken in the grocery store, but I’ve definitely come home empty-handed before, too. If the rotisserie chickens are gone by the time you get to the store (or if you just want to control the ingredients used in the chicken), you can make a Homemade Rotisserie Chicken. Just make sure you have the extra time it takes to roast a chicken!
Ingredients
- 1/2 cup plain Greek yogurt
- 1 can cream of chicken soup 10.5 ounces
- 1 cup shredded cheddar cheese divided
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- Kosher salt to taste
- 1/4 teaspoon black pepper
- 3 cups shredded rotisserie chicken
- 2 1/2 cups cooked rice
- 1 cup chopped broccoli florets
- 1/2 cup crushed whole wheat crackers
- 2 tablespoons melted butter
- Freshly chopped parsley for garnish
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine Greek yogurt, soup, half of the cheddar cheese, onion, garlic powder, salt, and pepper. Mix until incorporated.
- Stir in the shredded chicken, rice, and broccoli until evenly mixed.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the remaining cheddar cheese on top, followed by crushed crackers. Drizzle with melted butter.
- Bake for 30 minutes or until bubbling and golden on top. Sprinkle with fresh parsley for garnish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
no oven temp
Hi Nancy, oven temperature is at the bottom in the recipe card (350°F). Enjoy!