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Healthier Broccoli Chicken Casserole

A protein-packed dinner casserole made with Greek yogurt, quinoa, chicken, and broccoli that's ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb cooked chicken shredded or diced (approx. 3 cups)
  • 1 lb fresh broccoli florets bite-sized
  • 1 cup uncooked quinoa or 1.5 cups uncooked white rice
  • 2 cups chicken broth to cook the grain
  • 1.5 cups shredded sharp cheddar cheese divided
  • 1/2 cup plain Greek yogurt
  • 1/2 cup milk any variety
  • 2 cloves garlic minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • salt and black pepper to taste
  • 1/4 cup Panko breadcrumbs optional topping
  • 1 tablespoon melted butter optional for topping

Equipment

  • 9x13-inch baking dish
  • Medium saucepan with lid
  • large mixing bowl
  • whisk

Method
 

  1. In a medium saucepan, bring chicken broth to a boil. Add quinoa (or rice), reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes for quinoa. You'll know it's ready when you see the little spiral germ separate from the seed.
  2. During the last 5 minutes of the grain cooking, place broccoli florets on top of the grain to steam, or microwave them separately for 3 minutes until vibrant green and tender-crisp. The broccoli should still have a slight bite.
  3. Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish with butter or cooking spray.
  4. In a large mixing bowl, whisk together the Greek yogurt, milk, garlic, onion powder, paprika, salt, pepper, and 1 cup of the cheddar cheese. The yogurt will thin to the perfect consistency as you whisk. Taste and adjust seasoning.
  5. Add the cooked grain, steamed broccoli, and chicken into the bowl with the sauce. Toss gently until everything is evenly coated, being careful not to mash the broccoli florets.
  6. Transfer the mixture to the prepared baking dish, spreading evenly. Sprinkle the remaining 1/2 cup of cheese over the top. If using Panko topping, mix breadcrumbs with melted butter first, then scatter over cheese.
  7. Bake for 15-20 minutes until the cheese is melted and bubbly and the edges are slightly golden. If using breadcrumb topping, watch for it to turn golden brown. Let rest 5 minutes before serving.

Notes

Storage: Store in an airtight container for up to 4 days. Freezes well for up to 2 months. Make-Ahead: Assemble up to 24 hours in advance and refrigerate; add 5-10 minutes to baking time. Substitutions: Use cauliflower instead of broccoli, brown rice or cauliflower rice instead of quinoa, or turkey instead of chicken. For dairy-free, use coconut cream and dairy-free cheese. Pro Tip: If using frozen broccoli, thaw completely and squeeze out all moisture to prevent a watery casserole.