Description
A comforting, family-friendly meal that combines tender shredded chicken, crisp broccoli, and fluffy rice in a rich, creamy cheese sauce. This one-dish wonder is perfect for busy weeknights, offering a nutritious balance of protein and vegetables with a satisfying, golden-brown crunchy topping. It is an easy, stress-free recipe designed to bring everyone to the table, and it is naturally free of pork and alcohol.
Ingredients
2 cups cooked chicken breast, shredded
2 cups broccoli florets, chopped
2 cups cooked white or brown rice
2 cups shredded sharp cheddar cheese
1 cup Greek yogurt
1/2 cup chicken broth (low sodium)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and lightly grease your 9×13 inch baking dish.
In a large mixing bowl, combine the shredded chicken, cooked rice, and chopped broccoli.
Stir in the Greek yogurt, chicken broth, garlic powder, onion powder, and smoked paprika until the mixture is creamy and well-coated.
Fold in 1.5 cups of the shredded cheddar cheese.
Transfer the mixture to the prepared baking dish and spread it into an even layer using your spatula.
Sprinkle the remaining cheese and the panko breadcrumbs over the top for a crunchy finish.
Bake for 20–25 minutes until the cheese is bubbling and the topping is golden brown.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven. You can swap the chicken for pre-cooked rotisserie chicken to save time. If using frozen broccoli, ensure it is thawed and patted completely dry to prevent a watery casserole. Consider a Tex-Mex twist by adding a drained can of black beans.
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg