Description
A comforting casserole that transforms leftover rotisserie chicken into a creamy, cheesy dish with rice and broccoli, topped with a crunchy cracker layer.
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 (Ritz or Townhouse)
- 2 tablespoons melted butter
- Freshly chopped parsley for garnish
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine Greek yogurt, cream of chicken soup, half of the shredded cheddar cheese, diced onion, garlic powder, salt, and black pepper until smooth.
- Fold in shredded rotisserie chicken, cooked rice, and chopped broccoli until evenly coated.
- Transfer mixture to the prepared baking dish, pressing down gently.
- Sprinkle remaining cheddar cheese on top, followed by crushed crackers and drizzle with melted butter.
- Bake for 30 minutes, or until bubbling and golden brown. Let rest for 5 minutes before serving, garnished with parsley.
Notes
To keep the dish lighter, remove the chicken skin and use low-sodium soup. You can customize it with different cheeses or vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American