Broccoli and Rice Bake

Recipe Found on https://www.recipestonourish.com

INGREDIENTS

• 2 cooked skinless chicken breast, cooked and shredded or cubed 
• 3 cups broccoli florets (steamed or roasted)
• 3 tablespoons butter or oil
• 1 yellow onion, diced
• 5 fresh garlic cloves, minced
• 2 carrots, peeled and diced
• 1 cup greek yogurt
• 1/2 cup sour cream 
• 2 cups shredded cheese,
• 1 tablespoon dried onion flakes
• 1 tablespoon dried dill
• 1 teaspoon sea salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Juice and zest of 1/2 lemon
• 1/2 to 1 cup cooked rice (I used brown)

INSTRUCTIONS

1. Grease a 9x13 casserole dish 
2. If steaming broccoli: In a small saucepan, add a steamer basket, broccoli and enough water to steam the broccoli {usually about 1/2 cup to 1 cup water depending on the size of your pan}. Cover with a lid, bring water to a boil and steam the broccoli for 2-3 minutes. Remove from heat and carefully remove the steamer basket with broccoli. Set aside.  Or roast it. 
3. While the broccoli is steaming, add healthy butter or oil to saucepan and turn the stovetop to medium-high heat. Add the onion, garlic and carrots, stirring occasionally for about 5-7 minutes. Remove from heat.
4. In a large mixing bowl, add cooked chicken, broccoli, onion-carrot mixture, yogurt, sour cream, 1 1/2 cups shredded cheese, onion flakes, dill, sea salt, thyme, garlic powder, lemon juice, lemon zest, and optional cooked rice. Stir until fully combined and evenly distributed. Pour mixture into greased casserole dish. Sprinkle remaining 1/2 cup shredded cheese over the top of the casserole. Bake at 375 degrees F for 40-50 minutes, or until the cheesy top is lightly golden brown. Let sit for 5 minutes before serving.