Ingredients:

  • 1.5 lbs boneless skinless chicken breast, diced into 1-inch cubes
  • 4 cups fresh broccoli florets, bite-sized
  • 3 cups cooked brown rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 3/4 cup plain Greek yogurt
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried thyme
  • 1/2 tsp paprika
  • salt to taste
  • black pepper to taste
  • 1/2 cup Panko breadcrumbs
  • 1 tbsp melted butter
  • 1/4 cup shredded sharp cheddar cheese

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the diced chicken, cooked rice, broccoli florets, diced onion, and minced garlic. Note: Mixing these first ensures the chicken doesn't clump.
  3. In a separate bowl, whisk together the chicken broth, Greek yogurt, Parmesan, thyme, and paprika until smooth. Note: This is where the velvety texture comes from.
  4. Pour the sauce over the chicken and rice mixture.
  5. Fold gently with a spatula until every piece of chicken and grain of rice is completely coated.
  6. Transfer the mixture into your 9x13 inch baking dish and smooth the top with your spatula.
  7. Mix the Panko breadcrumbs, melted butter, and cheddar cheese in a small bowl.
  8. Sprinkle the crumb mixture evenly over the top of the Rice Casserole.
  9. Bake for 20-25 minutes until the edges bubble and the topping is golden brown.
  10. Check the chicken with a thermometer. It's ready when it hits 165°F (74°C).