Ingredients

This casserole keeps it practical: cooked chicken, vegetables, a nourishing base, and a lighter creamy binder.

• 2 cups cooked shredded chickenRotisserie chicken makes this extra easy.
• 3 cups broccoli floretsFresh or frozen both work.
• 2 cups cooked brown riceYou can swap quinoa if you like.
• 1 cup plain Greek yogurtMakes the casserole creamy without a heavy sauce.
• 1/2 cup low-sodium chicken brothHelps loosen the mixture so it stays moist.
• 1 cup shredded cheeseCheddar, mozzarella, or a light blend all work.
• 1/2 tsp garlic powder + 1/2 tsp onion powderSimple pantry flavor boosters.
• Salt and black pepperSeason to taste before baking.

Method

This is one of those recipes that feels easy because it is easy: mix, bake, cool, portion, done.

1. Preheat the oven. Set oven to 375°F (190°C) and lightly grease a casserole dish.

2. Mix the filling. In a large bowl, combine chicken, broccoli, rice, Greek yogurt, broth, half the cheese, garlic powder, onion powder, salt, and pepper.

3. Assemble the casserole. Spoon the mixture into the baking dish and spread evenly. Top with the remaining cheese.

4. Bake. Bake for 30–35 minutes until hot, bubbly, and lightly golden on top.

5. Cool and portion. Let it rest for 10 minutes, then divide into meal prep containers for busy-week lunches or dinners.

Chef Tip