This creamy, satisfying casserole checks all the boxes: quick prep, wholesome ingredients, and a golden, bubbly top that makes the whole kitchen smell amazing. Greek yogurt brings the tang and creaminess without heavy cream, while chicken and broccoli keep it hearty and balanced. It’s the kind of dinner that tastes like comfort but still feels light enough for a weeknight.

If you love easy, protein-forward meals, you might also enjoy this cozy bake: High Protein Chicken Alfredo Bake. And for a lighter pasta night, try the popular Creamy Greek Yogurt Alfredo Chicken Pasta.

Greek Yogurt Chicken Broccoli Casserole - A Cozy, High-Protein Weeknight Bake

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 3 cups cooked chicken, shredded or diced (rotisserie works great)
• 4 cups broccoli florets (fresh or frozen, see notes)
• 1 1/2 cups plain Greek yogurt (2% or whole milk for best texture)
• 1/2 cup low-sodium chicken broth
• 1/2 cup shredded mozzarella
• 1/3 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tsp onion powder
• 1/2 tsp dried thyme (or Italian seasoning)
• 1/2 tsp smoked paprika (optional)
• Salt and black pepper to taste
• 1/2 cup whole-wheat panko or regular breadcrumbs (optional topping)
• 1 tbsp olive oil or melted butter (if using breadcrumbs)
• Lemon zest from 1/2 lemon (optional but brightens the dish)

Method

 

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. Prep the broccoli: Steam or blanch florets 2–3 minutes until bright green and just tender.Drain well. If using frozen, thaw and pat dry.
3. Make the sauce: In a large bowl, whisk Greek yogurt, chicken broth, Dijon, garlic, onion powder, thyme, paprika, salt, and pepper. Stir in lemon zest if using.
4. Add the cheese: Fold in mozzarella and Parmesan until combined.
5. Combine: Add chicken and broccoli to the bowl.Toss until everything is evenly coated.
6. Assemble: Transfer to the baking dish, spreading into an even layer.
7. Optional topping: Mix panko with olive oil or butter and a pinch of salt. Sprinkle over the casserole.
8. Bake 22–28 minutes, until bubbling at the edges and lightly golden on top. If you want extra color, broil 1–2 minutes at the end.
9. Rest and serve: Let sit 5 minutes so it sets slightly.Garnish with cracked pepper or fresh parsley.

Why This Recipe Works

– Greek yogurt gives a creamy, tangy sauce with extra protein and no heavy cream. – Blanching or steaming broccoli first keeps it vibrant and tender, not soggy. – A little Parmesan and mozzarella add just enough richness for that classic casserole feel. – Rotisserie or leftover chicken makes prep fast, but you can also cook fresh chicken breasts. – Everything bakes in one dish for minimal cleanup and easy serving.

Ingredients

• 3 cups cooked chicken, shredded or diced (rotisserie works great)
• 4 cups broccoli florets (fresh or frozen, see notes)
• 1 1/2 cups plain Greek yogurt (2% or whole milk for best texture)
• 1/2 cup low-sodium chicken broth
• 1/2 cup shredded mozzarella
• 1/3 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tsp onion powder
• 1/2 tsp dried thyme (or Italian seasoning)
• 1/2 tsp smoked paprika (optional)
• Salt and black pepper to taste
• 1/2 cup whole-wheat panko or regular breadcrumbs (optional topping)
• 1 tbsp olive oil or melted butter (if using breadcrumbs)
• Lemon zest from 1/2 lemon (optional but brightens the dish)

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Prep the broccoli: Steam or blanch florets 2–3 minutes until bright green and just tender.

   Drain well. If using frozen, thaw and pat dry.

3. Make the sauce: In a large bowl, whisk Greek yogurt, chicken broth, Dijon, garlic, onion powder, thyme, paprika, salt, and pepper. Stir in lemon zest if using.
4. Add the cheese: Fold in mozzarella and Parmesan until combined.
5. Combine: Add chicken and broccoli to the bowl.

   Toss until everything is evenly coated.

6. Assemble: Transfer to the baking dish, spreading into an even layer.
7. Optional topping: Mix panko with olive oil or butter and a pinch of salt. Sprinkle over the casserole.
8. Bake 22–28 minutes, until bubbling at the edges and lightly golden on top. If you want extra color, broil 1–2 minutes at the end.
9. Rest and serve: Let sit 5 minutes so it sets slightly.

   Garnish with cracked pepper or fresh parsley.

How to Store

– Refrigerate leftovers in an airtight container for up to 4 days. – Reheat covered at 325°F until warmed through, or microwave in short bursts. – Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge, then reheat. – If the sauce thickens after chilling, stir in a splash of broth when reheating.

Why This is Good for You

– High protein from chicken and Greek yogurt supports satiety and muscle health. – Broccoli adds fiber, vitamin C, and antioxidants. – The sauce uses yogurt instead of heavy cream, keeping it lighter in fat while still creamy. – Balanced macros make it a solid meal-prep option. For more high-protein comfort, check out this cozy skillet: Spinach Chicken Alfredo.

What Not to Do

– Don’t skip pre-cooking the broccoli; raw florets can release water and turn the sauce watery. – Don’t use nonfat yogurt; it can curdle or taste chalky. 2% or whole milk yogurt works best. – Don’t overbake.

Too long in the oven can dry out the chicken and separate the yogurt. – Don’t add cold ingredients straight from the fridge—room-temperature yogurt blends more smoothly.

Variations You Can Try

– Cheddar twist: Swap mozzarella for sharp cheddar and add a pinch of cayenne. – Ranch style: Stir in 1 tbsp ranch seasoning and top with crushed whole-grain crackers. – Mediterranean: Add sun-dried tomatoes, olives, and a sprinkle of feta after baking. – Grain boost: Fold in 1–2 cups cooked brown rice or quinoa before baking. – Lower carb: Replace some broccoli with cauliflower florets. For another low-carb, high-protein bake, try this comforting dish: Low Carb Turkey Zucchini Casserole. – Weeknight pasta swap: If you want the same flavors in noodle form, this one-pan meal is a favorite: One Pot Healthy Garlic Chicken Pasta.

FAQ

Can I use raw chicken?

Yes, but cut it into small pieces and sauté until just cooked through before mixing with the sauce. Baking alone won’t fully cook large raw pieces evenly.

What kind of Greek yogurt should I use?

Use plain 2% or whole-milk Greek yogurt for the best texture and less risk of curdling.

Nonfat yogurt tends to be too tangy and thin.

Can I make this ahead?

Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Add the breadcrumb topping right before baking, and add 5–10 extra minutes if baking from cold.

How do I keep the sauce from breaking?

Use room-temperature yogurt, don’t boil the sauce, and avoid overbaking. A small amount of cheese in the mixture helps stabilize it.

What can I serve with it?

It pairs well with a simple green salad, roasted potatoes, or garlic bread.

For a bright side, try this easy salad: Lemon Asparagus Easter Salad.

Final Thoughts

Greek Yogurt Chicken Broccoli Casserole is simple, satisfying, and built for busy nights. It’s creamy without being heavy, and it reheats like a dream for lunches. Keep this recipe in your rotation, and switch up the cheeses and add-ins to fit what you have on hand.

If you’re looking for more high-protein, family-friendly dinners, you’ll also love this hearty one-pan favorite: One Pot Parmesan Chicken Orzo. And for a lighter casserole-style bake with a similar vibe, try: Broccoli Chicken Cottage Cheese Casserole.