Description
A comforting casserole that transforms rotisserie chicken into a creamy, cheesy, and satisfying dish, filled with rice and broccoli.
Ingredients
- ½ cup plain Greek yogurt
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup shredded cheddar cheese, divided
- ½ cup diced onion
- ½ teaspoon garlic powder
- Kosher salt to taste
- ¼ teaspoon black pepper
- 3 cups shredded rotisserie chicken (skin removed)
- 2½ cups cooked rice (white or brown)
- 1 cup chopped broccoli florets
- ½ cup crushed whole wheat crackers
- 2 tablespoons melted butter
- Freshly chopped parsley for garnish
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix Greek yogurt, cream of chicken soup, half of the cheddar cheese, diced onion, garlic powder, salt, and pepper until smooth.
- Fold in shredded chicken, cooked rice, and broccoli until evenly combined.
- Transfer the mixture to the prepared baking dish, pressing down gently to eliminate air pockets.
- Top with remaining cheddar cheese and crushed crackers, then drizzle with melted butter.
- Bake for 30 minutes until bubbling around the edges and the top is golden brown.
- Let the casserole rest for 5 minutes before serving and garnish with parsley.
Notes
This casserole can be made ahead of time and is easily customizable with different vegetables or cheeses.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American