Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1.5 cups long-grain white rice, rinsed and drained
  • 2 cups fresh broccoli florets
  • 1 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken stock
  • 10.5 oz canned cream of chicken soup
  • 10.5 oz canned cream of mushroom soup
  • 0.5 cup full-fat Greek yogurt
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup panko breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 3 tbsp unsalted butter, divided
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Preheat the oven. Set your oven to 375°F (190°C) so it's fully stabilized by the time you're ready to bake.
  2. Sear the chicken. Melt 1 tablespoon of butter in your skillet over medium high heat. Add the chicken cubes and cook just until the outsides turn opaque and a slight golden crust begins to form. Note: Do not cook them all the way through, or they will become tough in the oven.
  3. Sauté the aromatics. Remove the chicken and add the diced onion and garlic to the same pan. Sauté for 4-5 minutes until they are soft and the garlic is fragrant.
  4. Toast the grains. Toss the rinsed rice into the pan with the onions. Stir constantly for 2-3 minutes until the edges of the rice look clear and it smells slightly nutty.
  5. Mix the liquids. In a separate bowl, whisk together both cans of soup, the Greek yogurt, chicken stock, thyme, and smoked paprika until the mixture is completely smooth and uniform.
  6. Assemble the dish. In your 9x13 baking dish, combine the rice mixture, chicken, and fresh broccoli. Pour the sauce over everything and stir gently until every grain of rice is submerged.
  7. Prepare the topping. In a small bowl, combine the panko, Parmesan, and the remaining 2 tablespoons of melted butter. Sprinkle the shredded cheddar over the casserole first, then follow with the panko mix.
  8. Bake the casserole. Place in the center of the oven and bake for 45 minutes until the topping is dark golden and the sauce is bubbling at the edges.
  9. Allow for rest. Take the dish out and let it sit for 10 minutes. Note: This is the most important step; it allows the rice to finish absorbing any remaining moisture.