By utilizing the meat from a store-bought rotisserie chicken, this Chicken, Broccoli and Mushroom Casserole is a breeze to throw together on a busy weeknight!
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I hope everyone had a wonderful Thanksgiving. Raise your hand if you’re tired of turkey and ham already! 
This casserole is so cheesy, creamy and chock full of chicken, broccoli and mushrooms. And did I mention how awesome it smells while it’s baking?
It was soooo nice not to have a ton of dirty dishes (especially after all the ones from Thanksgiving) with this one-dish casserole. I cooked so much food I still don’t know how I pulled it off!
I spent most of the day Friday cleaning, then put up the Christmas tree on Saturday. It was a fun and busy weekend to say the least. Baby is such a good poser, isn’t she?! 
Recipe originally published December 15, 2011 and updated November 28, 2016.
- 4 cups fully cooked shredded or cubed chicken
- 2 large eggs, beaten
- 1 (24-ounce) bag baby broccoli florets, thawed
- 8 ounces sharp cheddar cheese, shredded
- 1 (10-1/2 ounce) can cream of chicken soup
- 1 (10-1/2 ounce) cream of mushroom soup
- 1 (6-ounce) jar sliced mushrooms
- ¾ cup chopped yellow onion
- Salt and pepper, to taste
- ½ sleeve round buttery crackers (Ritz), crushed (about 15 crackers)
- Preheat your oven to 375 degrees F.
- In a large bowl, combine all ingredients except Ritz crackers.
- Place in a 13x9 baking dish that has been sprayed with cooking spray.
- Bake (uncovered) for 30 minutes. Remove from oven and sprinkle crushed crackers evenly over casserole.
- Return to oven and bake for an additional 10 minutes, or until the top is golden brown.
Can you use canned chicken for this recipe?
Hi Penny, I’ve never used canned chicken in this recipe so I can’t say for certain how it will turn out.