Ingredients
Scale
- 6 cups fresh broccoli florets (can substitute frozen)
- 1–1.5 lb uncooked chicken breasts
- 2 tsp olive oil
- 1 tsp Italian seasoning
- 1 tsp dried thyme, divided
- ¼ tsp garlic powder
- Salt and pepper to taste
- 2 cups cooked brown rice
- ½ cup plain, non-fat Greek yogurt
- ½ cup 2% milk
- 2 cups low-fat shredded cheese, divided (cheddar or cheddar blend)
- 10.5 oz can condensed Cream of Mushroom Soup (can sub fat free)
Instructions
- Preheat oven to 350 degrees
- Cook broccoli florets in boiling water for 6 to 8 minutes, under tender but not mushy. Drain and rinse under cold water to stop cooking. Set aside.
- Rinse chicken breast and pat dry. Cut into 1 to 2 inch cubes and place in bowl. Sprinkle Italian seasoning, garlic powder, ½ tsp of dried thyme, and a little salt and pepper onto the chicken, stirring to distribute spices evenly.
- Place olive oil in a nonstick pan over medium high heat. Add the seasoned chicken and cook until cubes are cooked through nicely browned, about 6-8 minutes.
- Place cooked chicken cubes, cooked broccoli, brown rice, Greek yogurt, 2% milk, 1 cup of the cheese, and the condensed soup in a large bowl. Add remaining ½ tsp of thyme and salt and pepper to taste. Stir to combine.
- Lightly spray a 9×13 ovenproof casserole dish with cooking spray. Place broccoli and rice mixture in pan, smoothing it into an even layer. Sprinkle remaining cup of shredded cheese on top and cover with foil.
- Cook in preheated oven for 15-20 minute. Remove casserole from oven and allow to sit for 5 minutes before serving.
