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1
Place rack in center of oven and preheat oven to 375 degrees F. Lightly coat a 9-inch square, deep baking dish or a 2-quart casserole dish with cooking spray.
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2
Bring chicken broth to a boil in a large pot, then add rice.
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3
Return to boil, add broccoli to the top of the pot, then cover, reduce heat to low, and let cook 5 minutes.
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4
Remove from heat and let sit, covered, for an additional 5 minutes.
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5
Meanwhile, heat extra virgin olive oil in Dutch oven or large deep pot over medium-high heat.
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6
Add chicken, season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper.
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7
Saute until cooked through and no longer pink in the center, about 4 to 6 minutes, then remove to a plate and set aside.
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8
Being careful not to burn yourself, wipe the pot clean with a paper towel.
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9
Reduce heat to medium.
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10
In a small bowl or large measuring cup, whisk together the flour and 1/2 cup milk.
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11
Pour the mixture into the pot, then add remaining milk.
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12
Cook mixture, stirring constantly until thickened, 7-10 minutes.
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13
Remove skillet from heat and whisk in Dijon, remaining 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper.
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14
Once combined, stir in the Greek yogurt and 1 cup of the shredded cheese until smooth.
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15
Add the rice and broccoli mixture and the reserved chicken to with cheese sauce, stirring gently to coat.
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16
Spoon the mixture the prepared dish and top with remaining cheese.
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17
Bake 25 minutes until hot and bubbly.
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18
Let stand 10 minutes, then serve.
