Chicken, Brown Rice and Broccoli Casserole

• 1 tbsp. olive oil
• 1 lb. boneless skinless chicken breast, cubed
• 1 tbsp. garlic powder
• 2 tsp. Italian seasoning
• 1/4 tsp. red pepper flakes
• 1 tsp. salt
• Freshly ground black pepper
• 2 cups brown basmati rice, rinsed and drained
• 1 - 4 oz. can hot diced green chiles
• 4 1/2 cups reduced sodium chicken broth
• 5 cups fresh broccoli florets (about 12 oz)
• 1 cup 0% plain Greek yoguret
• 1 bunch green onions, chopped

Heat a 5 quart oven-safe pan over medium heat.  Drizzle with olive oil.  

Preheat oven to 350F.

Add the cubed chicken to the pan and season with the garlic powder, Italian seasoning, red pepper flakes and salt.  Generously season with freshly ground black pepper.  Cook until no longer pink, about 5 minutes, breaking it up as it cooks with a wooden spatula/spoon.

Add the rice, green chiles and broth.  Stir and elevate heat to bring to a boil.  Once boiling, remove from heat, pour broccoli florets in.  

Cover and move to oven.  Bake for one hour.

Remove pan from the oven.  Stir in chopped green onions and yogurt.  Stir to mix well.  Return pan, uncovered, to the oven and continue to cook 10 minutes.

Serves 4.  Enjoy!!!