Ingredients
Scale
- 1.5 lbs cooked chicken breast, shredded or cubed
- 2 cups broccoli florets, chopped small
- 1 cup carrots, diced
- 1 red bell pepper, diced
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 can (10.5 oz) condensed cream of chicken soup (low sodium)
- 1/2 cup plain Greek yogurt
- 1/2 cup low-sodium chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 cups shredded sharp cheddar cheese, divided
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with non-stick cooking spray or olive oil. While the oven warms up, chop your cooked chicken and all the vegetables into bite-sized pieces. Ensuring the vegetables are cut into uniform sizes helps them cook evenly throughout the casserole.
- In a large mixing bowl, whisk together the cream of chicken soup, plain Greek yogurt, chicken broth, minced garlic, oregano, and smoked paprika. Stir in the shredded chicken, broccoli, carrots, bell pepper, and onion. Add one cup of the shredded cheddar cheese to the mixture. Stir everything until the chicken and vegetables are thoroughly coated in the creamy sauce.
- Transfer the mixture into your prepared baking dish and spread it out into an even layer using a spatula. Cover the dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and sprinkle the remaining cup of cheddar cheese over the top. Return the dish to the oven, uncovered, for another 10 minutes or until the cheese is bubbly and slightly golden. Let the casserole rest for 5 minutes before serving to allow the sauce to set. Garnish with fresh parsley if desired.
- Cook Time: 55 minutes