Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 4 cups fresh broccoli florets
  • 1 tsp sea salt for blanching
  • 2 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1.5 cups low-sodium chicken bone broth
  • 1 cup plain non-fat Greek yogurt, room temperature
  • 1.5 tsp curry powder
  • 0.5 tsp garlic powder
  • 1 cup sharp white cheddar cheese, freshly shredded
  • 0.5 cup Panko breadcrumbs
  • 2 tbsp freshly grated Parmesan cheese
  • 1 tbsp melted butter

Instructions:

  1. Pat chicken cubes dry and season with smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken in batches for 4-5 minutes until golden brown but not fully cooked. Set aside.
  2. Bring a large pot of salted water to a boil. Blanch broccoli florets for 2 minutes. Immediately transfer to an ice-water bath, then drain thoroughly and pat dry.
  3. In a medium saucepan, melt 2 tbsp butter over medium heat. Whisk in flour for 1 minute. Gradually pour in chicken bone broth, whisking constantly until the sauce thickens.
  4. Remove the saucepan from heat. Whisk in the Greek yogurt, curry powder, and garlic powder until smooth. Stir in the shredded cheddar cheese until melted.
  5. In a 9x13 inch baking dish, layer the seared chicken and blanched broccoli. Pour the cheese sauce evenly over the top.
  6. In a small bowl, mix Panko breadcrumbs, Parmesan cheese, and 1 tbsp melted butter. Sprinkle over the casserole.
  7. Bake at 375°F (190°C) for 20-25 minutes until the sauce is bubbling and the crust is golden brown.