Description
A lighter take on classic broccoli chicken casserole, made with tender chicken, fresh broccoli, whole grain rice, and a creamy Greek yogurt sauce — hearty, satisfying, and better-for-you comfort food.
Ingredients
Units
Scale
- 2 cups cooked brown rice or quinoa
- 2 cups cooked chicken breast, shredded or diced
- 3 cups fresh broccoli florets
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup plain Greek yogurt
- 1 cup low-sodium chicken broth
- 1 cup shredded reduced-fat cheddar cheese, divided
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Add minced garlic and cook for 30 seconds more.
- Steam or lightly blanch broccoli florets until just tender but still crisp, about 2–3 minutes. Drain well.
- In a large bowl, combine cooked rice, cooked chicken, sautéed onions and garlic, and steamed broccoli.
- In a separate bowl, whisk together Greek yogurt, chicken broth, Dijon mustard, paprika, salt, and pepper until smooth. Stir in half of the shredded cheese.
- Pour the yogurt mixture over the chicken and rice mixture and stir until well combined.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese evenly over the top.
- Bake for 20–25 minutes, or until heated through and the cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- Add extra veggies like mushrooms or peas if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 80mg