Ingredients
Scale
- 4 cups fresh broccoli florets, chopped into bite-sized pieces
- 2 cups cooked chicken breast (shredded) or lean ground beef (browned)
- 1.5 cups sharp cheddar cheese, shredded
- 1/2 cup Greek yogurt or low-fat sour cream
- 1 can (10.5 oz) condensed cream of mushroom or chicken soup (low sodium preferred)
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 cup whole wheat breadcrumbs or crushed crackers (for topping)
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or non-stick cooking spray. If you are using fresh broccoli, steam it for 3 minutes until it is bright green but still crisp. If you are using chicken or beef, ensure it is fully cooked and drained of excess fat before beginning the assembly. Finely dice your onions and mince the garlic so they blend seamlessly into the sauce.
- In a large mixing bowl, combine the Greek yogurt, condensed soup, diced onions, minced garlic, smoked paprika, and black pepper. Stir until the mixture is smooth. Add the steamed broccoli and your choice of protein (chicken or beef) to the bowl. Toss everything together until the ingredients are evenly coated in the creamy sauce. Fold in one cup of the shredded cheddar cheese. Transfer the mixture to your prepared baking dish and spread it out evenly. Sprinkle the remaining half-cup of cheese and the breadcrumbs over the top. Place the dish in the oven and bake for 25 to 30 minutes, or until the cheese is bubbly and the topping is golden brown.
- Remove the dish from the oven and let it sit for 5 minutes to allow the sauce to set. This resting period makes it much easier to scoop out clean portions. Garnish with fresh parsley or extra black pepper if desired. Serve large scoops directly from the baking dish onto plates. This meal is a complete “one dish” solution, but it also pairs beautifully with a light side salad or a slice of crusty whole-grain bread.
- Cook Time: 45 minutes