A creamy and comforting chicken broccoli rice casserole made healthier with Greek yogurt, combining tender chicken, fluffy rice, and vibrant broccoli in a delicious baked dish.
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 cup low-sodium chicken broth
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Bring a pot of water to boil and blanch the broccoli florets for 2 minutes until bright green and slightly tender. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
In a large mixing bowl, combine the cooked rice, shredded chicken, blanched broccoli, cooked onion and garlic, Greek yogurt, chicken broth, dried thyme, salt, black pepper, and paprika. Stir until well combined.
Fold in 1/2 cup of the shredded cheddar cheese and all of the mozzarella cheese into the mixture.
Transfer the mixture to the prepared baking dish and spread evenly.
Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top.
Bake uncovered for 30-35 minutes until the casserole is bubbly and the cheese on top is melted and lightly golden.
Remove from the oven and let rest for 5 minutes before serving.