Creamy Chicken Broccoli Rice Casserole

This recipe can be made even lower carb by eliminating the rice and eating it without! Super creamy and filling! Use full fat greek yogurt to make even creamier!


  • 1 lb Chicken Breast
  • 200g Yellow Onion, diced
  • 5 Cloves Garlic, diced
  • 150g Carrots, diced
  • 165g Broccoli Florets
  • 1 Cup Organic Non-fat Greek Yogurt
  • 1/2 Cup Lite Sour Cream
  • 3 oz Cheddar Cheese
  • 1T Grass-fed Butter
  • 1T Dried Dill
  • 1/2 t Thyme
  • 1/2 t Garlic Powder
  • 1 Cup Cooked Rice


  • Cook and Shred your chicken (I did mine in the crockpot earlier in the day)
  • Cook Rice (I made extra, that way if I wanted to add more carbs, I can serve over a bed of rice!)
  • Steam Broccoli (I boiled mine in water for about 3 minutes then strained and let cool)
  • Sautee’ your onion, carrots, garlic cloves in butter about 5 minutes or until tender
  • Combine shredded chicken, rice, sour cream, yogurt, 2 ounces of cheese, spices and carrot mixture until well mixed.
  • Spread in a well greased 9×13 dish and top with remaining cheese.
  • Bake for 40-50 minutes at 375 degrees
  • Let cool and enjoy!

*I weighed this batch in total ounces, which came out to 51, so I set my servings as 51, 1 ounce servings in MFP, so you can enjoy however many ounces fit into your day!

Macros per 1 ounce serving: 1.4F 2.6C 4.9P