Description
A wholesome and comforting dish that blends tender shredded chicken with fresh broccoli in a creamy, tangy Greek yogurt base. Infused with aromatic thyme and rosemary, and finished with a delightful nutty crunch from poppy seeds and a golden whole wheat cracker crust, this casserole is a perfect nutrient-dense meal for busy weeknights that the whole family will love.
Ingredients
2 cups plain Greek yogurt
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon celery salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/2 teaspoon cracked black pepper
1 tablespoon chicken bouillon paste
1 teaspoon poppy seeds
3 cups cooked chicken, shredded or cubed
2 cups fresh broccoli florets, lightly steamed
1/2 cup shredded cheddar cheese
2 tablespoons butter, melted
1 cup whole wheat cracker crumbs
Instructions
Preheat oven to 375°F (190°C) and grease a 9×9 inch casserole dish.
In a large bowl, whisk together the Greek yogurt, thyme, rosemary, celery salt, onion powder, garlic powder, salt, pepper, chicken bouillon paste, and poppy seeds until smooth.
Fold in the cooked chicken and lightly steamed broccoli florets until well coated.
Spread the mixture evenly into the prepared casserole dish.
Sprinkle the shredded cheddar cheese over the top.
In a small bowl, combine the melted butter and cracker crumbs, then sprinkle over the cheese layer.
Bake for 20-25 minutes until the casserole is bubbling and the top is golden brown.
Let cool for 5 minutes before serving.
Notes
Ensure broccoli is only lightly steamed to avoid mushy textures in the final bake. You can substitute the chicken with cooked turkey if preferred. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg