Creamy Rotisserie Chicken Broccoli Casserole | Quick Recipe!

If you’re craving something warm, creamy, and comforting—but also weeknight-friendly—this Creamy Rotisserie Chicken Broccoli Casserole is your new go-to. It’s the kind of dish that feels like a cozy hug: tender broccoli, juicy shredded chicken, and a velvety sauce, all tucked under a golden, crunchy topping. Using rotisserie chicken keeps prep simple and adds savory depth without extra effort. Expect a bubbling, cheesy bake that’s equally at home on a busy Tuesday or at the center of a relaxed Sunday dinner. Let’s make something delicious you’ll want to serve again and again.

What Makes This Creamy Rotisserie Chicken Broccoli Casserole Irresistible

This casserole brings together everything we love about comfort food—creamy, cheesy richness, hearty protein, and a bright pop of green from fresh broccoli. It’s surprisingly quick to assemble thanks to pre-cooked rotisserie chicken, and the flavor payoff is huge. The sauce is lush without being heavy, the broccoli stays vibrant and tender-crisp, and the panko-parmesan topping adds a satisfying crunch in every bite. It’s customizable, make-ahead friendly, and crowd-pleasing, which makes it ideal for family dinners, potlucks, or meal prep.

What You’ll Need: Ingredients for a Cozy Chicken–Broccoli Bake

• Rotisserie chicken (about 4 cups shredded): Savory, ready-to-use protein that saves time and adds depth of flavor. Light and dark meat both work.
• Broccoli florets (6 cups): Fresh, crisp bites that balance the richness of the sauce and bring color and vitamins to the dish.
• Butter (2 tablespoons): Adds richness and helps sauté aromatics for a flavorful base.
• Yellow onion, finely chopped (1 small): A gentle sweetness that builds savory complexity.
• Garlic, minced (3 cloves): Bright, aromatic flavor that lifts the creamy sauce.
• Condensed cream of chicken soup (10.5 ounces): A quick, reliable shortcut for a velvety sauce.
• Cream cheese (4 ounces, softened): Makes the sauce extra creamy and tangy without being heavy.
• Sour cream or plain Greek yogurt (1/2 cup): Adds silky body and gentle tang; yogurt is a lighter, protein-rich option.
• Chicken broth (1/2 cup): Loosens the sauce to the perfect coating consistency.
• Dijon mustard (1 teaspoon): Subtle sharpness that wakes up the flavors (you won’t taste “mustard”).
• Smoked paprika (1/2 teaspoon): A hint of warmth and color that pairs beautifully with chicken.
• Salt and black pepper: Season to taste, especially after combining the sauce.
• Sharp cheddar cheese, shredded (1 cup, divided): Melts into the sauce and also tops the casserole for extra gooeyness.
• Panko breadcrumbs (1 cup): Light, airy crunch for the topping that browns beautifully.
• Parmesan cheese, grated (1/3 cup): Salty, nutty depth that enhances the crust.
• Olive oil (1 tablespoon): Helps crisp the topping to golden perfection.
• Fresh parsley, chopped (2 tablespoons, optional): A fresh finish that brightens the final dish.
• Optional add-ins (1–2 cups total): Sautéed mushrooms, peas, or diced cooked carrots for extra texture and variety.
• Optional heartier version: Fold in 2–3 cups cooked rice or egg noodles if you want a more filling, one-pan meal.

How to Make It: Step-by-Step Creamy Rotisserie Chicken Broccoli Casserole

1. Preheat and prep the dish: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin swipe of butter.
2. Prep the broccoli: Bring a large pot of salted water to a boil. Blanch the broccoli florets for 2–3 minutes until bright green and just tender. Drain and immediately rinse under cold water or plunge into an ice bath to stop the cooking. Pat dry thoroughly. Dry broccoli prevents a watery casserole.
3. Shred the chicken: Remove skin if you prefer a leaner dish, then shred the meat into bite-sized pieces. Aim for about 4 cups.
4. Sauté aromatics: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook 30–60 seconds until fragrant.
5. Build the creamy sauce: Reduce the heat to low. Whisk in the condensed cream of chicken soup, softened cream cheese, sour cream (or Greek yogurt), and chicken broth. Stir until smooth and gently warmed through. Mix in Dijon, smoked paprika, a pinch of salt, and black pepper to taste. Fold in 3/4 cup of the shredded cheddar, reserving the remaining 1/4 cup for topping.
6. Combine the casserole: In a large bowl, gently toss together the shredded chicken and broccoli with the warm sauce. If using any optional add-ins—or cooked rice or noodles—fold them in now. The mixture should be thick but spoonable.
7. Transfer to the baking dish: Spoon the mixture into the prepared 9x13-inch dish and smooth the top. Sprinkle over the remaining 1/4 cup cheddar.
8. Make the crunchy topping: In a small bowl, combine panko, Parmesan, olive oil, and parsley (if using). Toss until the crumbs are evenly moistened. Scatter the topping evenly over the casserole. This layer becomes a golden, irresistible crust.
9. Bake: Place on the center rack and bake for 20–25 minutes, until the casserole is bubbling at the edges and the topping is golden brown. For extra color, broil for 1–2 minutes—watch closely to avoid burning.
10. Rest and serve: Let the casserole rest for 10 minutes before serving. This helps the sauce thicken slightly and makes cleaner slices. Garnish with a little extra parsley if you like.

Prep, Cook, and Serving Timeline

Here’s a quick overview to help you plan your evening. The hands-on steps are straightforward, and most of the work happens while the casserole bakes to bubbly perfection.

When is it ready? The casserole is done when the edges are actively bubbling and the topping is evenly golden. A brief rest ensures the sauce is silky and clingy rather than runny.

Pro Tips to Nail It Every Time

• Blanch, don’t boil to death: Two to three minutes is enough for vibrant, tender-crisp broccoli that holds up in the oven.
• Dry your broccoli well: Excess moisture dilutes the sauce. After blanching, pat the florets dry or spin them briefly in a salad spinner.
• Use warm sauce: Tossing chicken and broccoli with a warm, smooth sauce helps everything meld and reduces bake time.
• Balance the seasoning: Taste the sauce before combining. If it feels flat, add a pinch more salt, a squeeze of lemon, or a tiny dash of hot sauce for brightness.
• Customize the texture: Like it saucier? Add an extra splash of broth. Prefer it richer? Increase cream cheese by 2 ounces or add a touch more cheddar.
• Make-ahead magic: Assemble up to 24 hours in advance, cover tightly, and refrigerate. Bake uncovered, adding 5–10 extra minutes to ensure the center is hot and the topping crisp.
• Freezer-friendly: Assemble without baking, wrap well, and freeze up to 2 months. Thaw overnight in the fridge and bake as directed, adding 10–15 minutes if needed.
• Gluten-free swap: Use gluten-free panko and a gluten-free condensed soup, or make a quick scratch sauce with cornstarch-thickened broth and milk.
• Lighter option: Use Greek yogurt instead of sour cream, reduce cheddar slightly, and skip the butter in the topping by spraying it with olive oil instead.

Nutrition at a Glance

These values are approximate and will vary based on brands and portion sizes. Calculated for 8 servings with the listed ingredients and without optional rice or noodles.

• Calories: ~400 per serving
• Protein: ~21 g
• Carbohydrates: ~19 g
• Total Fat: ~24 g
• Saturated Fat: ~11 g
• Fiber: ~3 g
• Sodium: ~730 mg
• Sugar: ~4 g

For a lighter version, use Greek yogurt instead of sour cream, reduce cheddar slightly, and consider a lighter topping (or skip the panko). Adding cooked rice or noodles will increase carbs and calories per serving.

Questions People Often Ask

Can I use frozen broccoli?

Yes. Thaw completely and pat very dry before using to prevent excess moisture. You can skip blanching if the florets are already tender, but be sure they’re not icy.

What’s a good substitute for condensed soup?

Make a quick sauce: melt 2 tablespoons butter, sauté the onion, then whisk in 2 tablespoons flour (or 1 tablespoon cornstarch for gluten-free). Add 1 cup chicken broth and 1 cup milk, simmer until thick, and season with salt and pepper before adding dairy and cheese.

How far in advance can I assemble it?

Up to 24 hours. Cover and refrigerate unbaked. When ready, bake uncovered, adding 5–10 minutes if needed until the center is hot and the top is golden.

A Warm Send-Off

There’s something undeniably comforting about a bubbling casserole shared at the table. This Creamy Rotisserie Chicken Broccoli Casserole brings together simple ingredients in a way that feels special, whether you’re feeding a crowd or just craving leftovers for a cozy lunch tomorrow. With a few smart shortcuts and a crunchy, cheesy finish, it’s the kind of recipe that easily becomes a household favorite. Take a moment to savor the aroma as it comes out of the oven—and enjoy every creamy, crunchy bite.