Hey, friends!
Guess what? I’ve got a super comforting recipe that you’re going to love!
Today, I’m sharing my rotisserie chicken broccoli casserole.
It’s creamy, cheesy, and packed with flavor. Plus, it uses store-bought rotisserie chicken, so it’s a breeze to whip up!
Perfect for busy weeknights or a cozy family dinner.
Let’s dive into this deliciousness!
Ingredient Substitutions
Cooked chicken breast can be replaced with canned chickpeas or firm tofu for a vegetarian option. Drain and rinse chickpeas, or press and cube tofu before using. This substitution maintains protein content while accommodating plant-based diets. Heavy cream can be substituted with unsweetened coconut cream or cashew cream for a dairy-free alternative. Use the same amount and expect a slightly different flavor profile. For a lower-carb option, replace cornstarch with xanthan gum. Use 1/4 teaspoon xanthan gum for every 2 teaspoons of cornstarch, whisking it into the broth before adding to the dish. This maintains the thickening effect without adding carbohydrates.
| Preparation Time | 15-25 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 100-110 g
- Fat: 90-100 g
- Carbohydrates: 40-50 g
Ingredients
For the casserole:
- 1/2 tsp dried oregano
- 2 tbsp olive oil
- 1/2 tsp dried basil
- 1 to 1.5 lb cooked chicken breast (from a rotisserie chicken for ease)
- 4 cups small broccoli pieces (florets and tender stems)
- 3 garlic cloves (minced for best flavor)
- 1/4 cup grated parmesan cheese
- 8 oz baby portobello mushrooms (sliced about 1/4-inch thick)
- 8 oz mozzarella cheese (shredded from a block for better melt)
For the sauce:
- ground black pepper (freshly ground preferred)
- 1/2 tsp dried thyme
- 2 tsp cornstarch
- 1 cup plus 1 tbsp low-sodium chicken broth (I use Kirkland Signature)
- 1/2 cup heavy cream (gives a rich, velvety consistency)
- kosher salt
For the garnish (optional):
- fresh parsley (finely chopped for color and freshness)
- grated parmesan
- red pepper flakes
Step 1: Prepare the Baking Dish and Oven
Preheat your oven to 350˚F.
Lightly grease a 9×13 baking dish with cooking spray and set it aside.
This will prevent your ingredients from sticking once baked.
Step 2: Sauté the Vegetables
Heat olive oil in a large 12-inch skillet over medium-high heat.
Add the mushrooms to the hot oil and cook for about 2 minutes.
Then, stir in the broccoli and garlic; season with salt, pepper, basil, and oregano.
Continue cooking for an additional 3 minutes until the vegetables start to soften.
Once cooked, remove them from the pan and set aside.
Step 3: Layer the Chicken and Vegetables
Shred or chop your cooked chicken and arrange it in the prepared baking dish.
Layer the mushroom and broccoli mixture on top of the chicken.
Set the baking dish aside while you prepare the sauce.
Step 4: Make the Sauce
Place the skillet back over medium-high heat.
In a small mixing bowl, combine 1 tablespoon of chicken broth with 2 teaspoons of cornstarch; whisk until the mixture forms a paste.
Add 1 cup of chicken broth to the hot skillet.
To this, whisk in the cornstarch paste, heavy cream, thyme, salt, pepper, half of the shredded mozzarella, and parmesan cheese.
Once combined, remove from heat.
Step 5: Assemble Casserole and Bake
Pour the prepared sauce over the chicken and vegetable mixture in the baking dish.
Use a spoon to stir and ensure everything is thoroughly coated.
Sprinkle the top with the remaining mozzarella cheese.
Cover the baking dish with foil and bake in the preheated oven for 15 minutes.
Remove the foil and continue to bake for another 9 to 10 minutes, or until the cheese is melted and lightly golden brown.
Step 6: Garnish and Serve
Once the dish is done baking, remove it from the oven and let it stand for about 5 minutes.
Garnish with red pepper flakes, grated parmesan cheese, and parsley for added flavor.
Serve the casserole warm and enjoy!
