Creamy Chicken Casserole with Greek Yogurt
A healthy and comforting chicken casserole made creamy with Greek yogurt, tender chicken, vegetables, and a golden breadcrumb topping. Perfect for a family dinner or meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
1 red bell pepper, diced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup low sodium chicken broth
1 cup plain Greek yogurt (full fat or 2%)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup fresh spinach, chopped
1 cup whole wheat breadcrumbs
2 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic, sliced carrots, celery, and red bell pepper to the skillet. Cook for 5-6 minutes until vegetables begin to soften.
Add the chicken pieces to the skillet. Sprinkle with dried oregano, dried thyme, salt, and black pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.
Pour in the chicken broth and bring to a simmer. Cook for 3-4 minutes until the broth reduces slightly.
Remove the skillet from heat. Stir in the Greek yogurt, shredded mozzarella cheese, grated Parmesan cheese, and chopped spinach until well combined.
Transfer the mixture to a 9×13 inch casserole dish and spread evenly.
In a small bowl, combine the whole wheat breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake uncovered in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
Remove from the oven and let it rest for 5 minutes before serving.