Ingredients:

  • 1.5 lbs cooked chicken breast, shredded or cubed
  • 1 lb fresh broccoli florets
  • 2 cups cooked basmati rice
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1.5 cups low-sodium chicken bone broth
  • 1/2 cup plain Greek yogurt
  • 1 tsp Dijon mustard
  • 1/2 tsp smoked paprika
  • 1 cup sharp white cheddar cheese, freshly shredded
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup panko breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tbsp melted butter
  • 1/2 tsp dried parsley

Instructions:

  1. Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish.
  2. Steam the broccoli florets for 3 minutes until bright green and tender-crisp. Drain well.
  3. Spread the cooked rice in an even layer at the bottom of the baking dish. Layer the steamed broccoli and cooked chicken on top.
  4. In a medium saucepan over medium heat, melt 3 tbsp butter. Whisk in flour and cook for 1 minute until the mixture smells slightly nutty.
  5. Slowly pour in the chicken bone broth while whisking constantly. Simmer until the sauce thickens and coats a spoon.
  6. Remove from heat. Stir in Greek yogurt, Dijon mustard, smoked paprika, shredded cheddar cheese, salt, and pepper until the cheese is melted and the sauce is velvety.
  7. Pour the cheese sauce evenly over the chicken and broccoli layer.
  8. In a small bowl, combine panko, Parmesan, 1 tbsp melted butter, and dried parsley. Sprinkle the mixture over the casserole.
  9. Bake for 25 minutes until the sauce is bubbly and the topping is golden brown.