Ingredients:

  • 1.5 lbs boneless skinless chicken breast, diced into ½ inch cubes
  • 4 cups fresh broccoli florets, bite-sized
  • 2 cups long-grain white rice
  • 2 cups low-sodium chicken broth
  • 1 can (10.5 oz) condensed cream of chicken soup
  • ½ cup plain Greek yogurt
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup grated Parmesan cheese
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp salt

Instructions:

  1. Whisk the base. In your large mixing bowl, combine the chicken broth, cream of chicken soup, Greek yogurt, garlic powder, paprika, salt, and pepper. Note: Whisk vigorously until the yogurt is fully integrated.
  2. Blend the cheese. Stir in half of the shredded cheddar cheese. Keep stirring until the mixture is a smooth, velvety emulsion and no large clumps of cheese remain.
  3. Add the grains. Fold in the uncooked rice and the diced chicken breast. Use a spatula to make sure every grain of rice is coated in the sauce.
  4. Integrate the greens. Gently stir in the broccoli florets. Be careful here; you want them coated but not crushed into the rice.
  5. Fill the pan. Pour the mixture into the 9x13-inch baking dish. Use your spatula to smooth the top so the rice is level, which ensures even cooking.
  6. The steam bake. Cover the dish tightly with aluminum foil. Make sure there are no gaps where steam can escape. Bake at 375°F (190°C) for 30 minutes.
  7. The final crust. Remove the foil. Sprinkle the remaining cheddar and Parmesan evenly across the top.
  8. The golden finish. Bake for another 15 minutes until the cheese is bubbling and mahogany colored.