Directions
- Preheat the oven: Set oven to 180°C (350°F) and lightly grease a 9x13-inch (23x33 cm) baking dish.
- Prepare the broccoli: Steam broccoli florets for 3–4 minutes until just tender but still bright green. Drain and set aside.
- Cook the aromatics: In a skillet, heat olive oil over medium heat. Sauté chopped onion for 3–4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Mix the sauce: In a medium bowl, whisk together Greek yogurt, low-fat milk, Dijon mustard, paprika, salt, and pepper. Stir in half of the shredded cheddar cheese.
- Combine casserole ingredients: In a large mixing bowl, gently fold together cooked chicken, steamed broccoli, sautéed onion and garlic, and the cheese-yogurt sauce. Mix until well combined.
- Assemble the casserole: Transfer the mixture to the prepared baking dish. Sprinkle remaining cheddar cheese over the top. If using, combine breadcrumbs with Parmesan and sprinkle over the cheese for a light, crispy topping.
- Bake: Place casserole in the preheated oven and bake for 20–25 minutes, until the top is golden and bubbly.
- Cool slightly: Allow to cool for 5 minutes before serving. This helps the casserole set and makes it easier to portion.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4–6
- Difficulty: Easy
Variations & Substitutions
- Cheese Options: Swap cheddar for mozzarella, Gruyère, or a blend of cheeses for a different flavor profile.
- Low-Carb: Omit breadcrumbs entirely for a keto-friendly version.
- Vegetable Boost: Add mushrooms, bell peppers, or cauliflower to increase veggie content.
- Protein Alternatives: Use leftover rotisserie chicken or cooked turkey breast for convenience.
Serving Suggestions
The most important part is just ahead — click NEXT »»
