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High-protein chicken broccoli rice casserole served in a baking dish

High-Protein Chicken Broccoli Rice Casserole

A warm and comforting casserole packed with protein from chicken and Greek yogurt, combined with broccoli and rice for a nourishing meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Cooked Chicken (Shredded, rotisserie chicken is a great shortcut.)
  • 3 cups Cooked Rice (Brown or white rice works well.)
  • 2 cups Broccoli Florets (Lightly steamed until bright green.)
  • 1 cup Plain Greek Yogurt (Full-fat for creaminess.)
  • 0.5 cup Chicken Broth (Low-sodium preferred.)
  • 1 tablespoon Olive Oil (For sautéing.)
  • 0.5 cup Onion (Diced small.)
  • 2 cloves Garlic (Minced fresh.)
  • Salt (To taste.)
  • Black Pepper (Freshly ground.)
  • 1 teaspoon Paprika (Smoked for depth.)
  • 1 cup Shredded Cheddar Cheese (Sharp offers bold flavor.)
  • 0.25 cup Grated Parmesan Cheese (Freshly grated for best melting.)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3-5 minutes.
  3. In a large mixing bowl, combine the shredded chicken, cooked rice, lightly steamed broccoli, Greek yogurt, chicken broth, salt, pepper, and paprika. Mix until everything is well combined.
  4. Stir in the sautéed onions and garlic, and then fold in the cheddar and Parmesan cheeses.
  5. Pour the mixture into a greased baking dish. Spread it out evenly.
Baking
  1. Bake in the preheated oven for about 25-30 minutes, or until the casserole is bubbly and golden on top.
  2. Remove from the oven and let it cool for a few minutes before serving.

Notes

This casserole can be served as a complete meal on its own. It goes well with a simple side salad or some crusty bread. Store leftovers in an airtight container for up to 4-5 days or freeze portions for longer storage. Feel free to experiment with different veggies or use quinoa instead of rice.