A creamy and comforting chicken broccoli rice casserole made healthier with Greek yogurt, tender chicken, fluffy rice, and fresh broccoli. Perfect for a family dinner or meal prep.
2 cups cooked white rice
2 cups cooked chicken breast, shredded
3 cups fresh broccoli florets
1 cup plain Greek yogurt
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup chopped yellow onion
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
1 tablespoon olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Preheat the oven to 350°F (175°C).
Steam the broccoli florets until tender-crisp, about 4-5 minutes. Drain and set aside.
Heat olive oil in a medium skillet over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
Add minced garlic to the skillet and cook for 1 minute until fragrant. Remove from heat.
In a large mixing bowl, combine cooked rice, shredded chicken, steamed broccoli, sautéed onion and garlic, Greek yogurt, chicken broth, dried thyme, salt, black pepper, and paprika. Mix well to combine.
Stir in 1/2 cup of shredded cheddar cheese and all the mozzarella cheese until evenly distributed.
Transfer the mixture to a greased 9×13 inch baking dish and spread evenly.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 30 minutes, or until the casserole is bubbly and the cheese on top is melted and golden brown.
Remove from the oven and let it rest for 5 minutes before serving.