Mom's Best Recipes
Recipe

Creative Chicken Casserole

A wholesome, veggie-packed chicken casserole with a lemony Greek yogurt sauce and a crispy whole-wheat topping. Cozy comfort food that still feels bright and weeknight-friendly.

Author By Matt Campbell
4.8
A golden-brown chicken casserole in a white baking dish with a crispy whole-wheat topping, with a serving spoon scooping out a portion
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If you love chicken casserole but don’t love the post-dinner food coma, this one’s for you. We’re keeping everything cozy and familiar, but swapping in smarter building blocks: lots of vegetables, a creamy (not heavy) sauce, and a topping that gets actually crisp instead of soggy and sad.

This is my kind of “creative” casserole. Nothing weird, nothing hard to find, and no mystery cans. Just shredded chicken, brown rice, broccoli, mushrooms, and a lemony Greek yogurt sauce that tastes like you tried harder than you did. It’s the kind of dish that makes a weeknight feel handled.

A cutting board with shredded rotisserie chicken, sliced mushrooms, broccoli florets, and a lemon next to a mixing bowl

Why It Works

  • Big flavor, lighter feel: Greek yogurt plus chicken broth gives you creaminess, and a little flour helps the sauce thicken up without heavy cream.
  • Texture that matters: a quick whole-wheat breadcrumb topping bakes up crisp and toasty, so every scoop has contrast.
  • Built-in balance: lean protein, whole grains, and a lot of vegetables in one pan means you can keep sides simple.
  • Flexible by design: use rotisserie chicken, leftover rice, or whatever vegetables are hanging out in your fridge.

Pairs Well With

Storage Tips

This casserole is a leftover champion. A few small moves keep it tasting fresh instead of fridgey.

Refrigerator

  • Cool completely, then store in an airtight container for up to 4 days.
  • If you know you want crisp topping later, store a little extra topping separately and add it when reheating.

Freezer

  • Freeze tightly wrapped portions for up to 2 months.
  • For best texture, freeze without the topping, then add fresh topping before baking.

Reheating

  • Microwave: splash in 1 to 2 teaspoons broth or water, cover loosely, heat until hot.
  • Oven: cover with foil and bake at 350°F until warmed through, then uncover for a few minutes to re-crisp the top.

Common Questions

Can I use rotisserie chicken?

Absolutely. It’s the easiest win here. You’ll need about 3 cups shredded chicken, which is roughly 1 large rotisserie bird depending on size.

Is Greek yogurt safe to bake? Will it curdle?

Yes, you can bake it, but it can curdle if it’s hit with high heat (or boils) especially with acidic ingredients like lemon. Here we whisk it with broth and a little flour, and we bake at a moderate temperature. Use plain 2% or whole-milk Greek yogurt (fat-free is more likely to split) and let it sit out while you prep so it isn’t ice-cold. Also, don’t overbake.

Do I need to cook the broccoli first?

Nope. Use raw broccoli florets, cut small and bite-size, and they’ll turn tender-crisp in the oven. If you like broccoli very soft, you can blanch it for 1 to 2 minutes first. If you’re using frozen broccoli, thaw and drain it well so the casserole doesn’t get watery.

What can I use instead of brown rice?

Cooked quinoa, farro, or even cooked barley work well. If you only have white rice, use it. The casserole police aren’t coming.

Can I make it gluten-free?

Yes. Use a gluten-free flour blend in the sauce and swap the whole-wheat panko for gluten-free panko or crushed gluten-free crackers.

How do I keep the casserole from getting watery?

Two tips: (1) use cooked rice that isn’t overly wet, and (2) sauté mushrooms until their moisture cooks off before mixing them in. Also, if you’re using frozen broccoli, thaw and drain it first.

I’ve got a soft spot for casseroles because they’re the ultimate team effort. You chop a few things, stir a few things, and suddenly dinner is doing the most with minimal drama. This one happened on a night when I wanted comfort food, but I also wanted to feel like a functional person afterward. The lemon and Dijon in the sauce were my little “I wonder if…” moment, and now I can’t stop. It wakes the whole pan up, like you cracked a window in a cozy kitchen.