Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 5 cups fresh broccoli florets, cut into bite-sized pieces
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 10.5 oz condensed cream of chicken soup
  • 0.5 cup plain Greek yogurt
  • 2 cups sharp cheddar cheese, freshly shredded
  • 0.25 cup whole milk
  • 0.5 tsp smoked paprika
  • 0.25 tsp black pepper
  • 1 cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place broccoli florets into a 9x13 inch baking dish with 1 tablespoon of water. Cover tightly with plastic wrap and microwave for 3 minutes until fork-tender but still vibrant. Drain any excess water.
  3. To the baking dish with the broccoli, add the cubed chicken, garlic powder, onion powder, cream of chicken soup, Greek yogurt, 1.5 cups of the shredded cheddar, milk, smoked paprika, and black pepper.
  4. Stir the mixture directly in the dish until the chicken and broccoli are evenly coated in the sauce. Spread the mixture into an even layer.
  5. In a small bowl, toss the Panko breadcrumbs with the melted butter. Sprinkle the remaining 0.5 cup of cheddar cheese over the casserole, followed by the buttery panko mixture.
  6. Bake for 30 minutes, or until the chicken is cooked through (reaches an internal temperature of 165°F) and the panko topping is golden brown and shattering.