Easy Chicken And Rice Casserole

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   1. Preheat the oven to 350Au00b0 F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside.

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   2. Fill a large stockpot with water and bring to a boil over high heat. Once boiling, add the broccoli and blanch for 1 to 2 minutes until it is bright green. Remove the broccoli with a slotted spoon and set aside.

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   3. Add the chicken to the water and bring back up to a boil. Cook the chicken for 15 to 20 minutes or until the chicken is cooked through. Remove the chicken breasts and set on a plate to cool. When cool enough to touch, shred the chicken breasts with a fork.

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   4. Microwave the rice according to package directions and set aside.

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   5. In a large bowl, mix the soup, Greek yogurt, skim milk, salt and black pepper.

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   6. Add the chicken, broccoli, rice and A1/2 cup of cheese to the soup mixture. Use a large spoon to stir and combine ingredients, making sure the soup mixture evenly covers all of the ingredients.

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   7. Transfer the chicken and rice mixture to the prepared baking dish. Top with the remaining A1/2 cup of shredded cheese and the bread crumbs.

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   8. Bake uncovered for 20 minutes until the cheese is melted and the casserole is heated through.

No additional tips available.