Ingredients:

  • 1.5 lbs fresh broccoli florets, bite-sized
  • 2 cups cooked long-grain white rice
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/2 cup plain Greek yogurt
  • 10.5 oz low-sodium cream of chicken soup
  • 1/4 tsp black pepper
  • 1 sleeve buttery round crackers, crushed
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C). Bring a pot of water to a boil and par-boil the broccoli florets for 2 minutes until bright green. Drain immediately and pat dry with paper towels.
  2. In a large mixing bowl, whisk together the Greek yogurt, cream of chicken soup, garlic powder, onion powder, black pepper, and 1.5 cups of the shredded cheddar cheese until smooth.
  3. Gently fold the cooked rice and par-boiled broccoli into the cheese mixture using a silicone spatula until evenly coated.
  4. Transfer the mixture into a 9x13-inch baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  5. Toss the crushed crackers with the melted butter in a small bowl. Sprinkle the cracker mixture evenly over the casserole.
  6. Bake for 20–25 minutes until the sauce is bubbling at the edges and the cracker topping is golden brown.