Greek Yogurt Chicken and Rice Casserole

Yield: Serves 6 | Prep Time: 20 minutes | Cook Time: 35 minutes

The unique tangy flavor of this casserole tricks your guests into thinking you labored in the kitchen all day long. The secret to getting this lovely tanginess without any trouble at all is the Greek yogurt. Use leftover chicken on a weekday, and you’ll have a new meal in 35 minutes.

INGREDIENTS

4 tablespoons olive oil

8 ounces cremini mushrooms, sliced

1 onion, chopped

2 tablespoons all-purpose flour

2½ cups chicken broth, low-sodium preferred

4 medium boneless, skinless chicken breasts, cooked and shredded (about 4 cups)

2 cups cooked white rice

½ cup Greek yogurt

Kosher salt and freshly ground black pepper

1 cup shredded cheddar cheese blend

½ cup fresh parsley, for garnish

DIRECTIONS

1. Preheat the oven to 375°F.

2. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the mushrooms and onion. Cook, stirring, until the mushrooms are tender and browned, 10 minutes. Add the remaining 2 tablespoons oil and the flour. Stir to combine and cook for 1 minute.

3. Add the chicken broth and bring to a boil, whisking constantly. Add the chicken and rice and return to a simmer. Stir in the Greek yogurt; season with salt and pepper. Transfer the mixture to an 8-inch square baking dish. Top with the cheddar.

4. Bake until the cheese is melted and the mixture is warm throughout, 15–20 minutes.

5. Serve warm, garnished with parsley.

NOTES

To cook the chicken, place the breasts on a baking sheet and bake at 350ºF for 30 minutes.