Ingredients:

  • 2 cups (400g) cooked white rice
  • 3 cups (680g) cooked chicken breast
  • 2 cups (300g) fresh broccoli florets, chopped small
  • 1 can (10.5 oz / 298g) low-sodium cream of chicken soup
  • 1/2 cup (120ml) low-sodium chicken broth
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) onion powder
  • 1/2 tsp (3g) dried thyme
  • salt to taste
  • black pepper to taste
  • 1 cup (115g) shredded sharp cheddar cheese
  • 2 tbsp (30g) grated Parmesan cheese
  • 1 tbsp (15g) fresh parsley, chopped

Instructions:

  1. In a large mixing bowl, whisk together the low-sodium cream of chicken soup, chicken broth, Greek yogurt, garlic powder, onion powder, and thyme until the texture is velvety and smooth.
  2. Gently fold in the cooked rice and chicken to avoid breaking the grains.
  3. Stir in the broccoli florets, ensuring they are evenly distributed throughout the mixture. Season with salt and pepper to taste.
  4. Spread the mixture evenly into a 9x13 inch baking dish.
  5. Top with a uniform layer of shredded cheddar and Parmesan cheese.
  6. Bake at 350°F (175°C) for 25–30 minutes, or until the edges are bubbling and the cheese has transformed into a mahogany-colored crust.
  7. Garnish with fresh chopped parsley before serving.