Creamy Chicken, Broccoli, and Cauliflower Casserole with Brown Rice

1.Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

2.Rinse the brown rice under cold water. In a medium saucepan, bring the chicken broth to a boil. Add the brown rice, reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and liquid is absorbed. Remove from heat and fluff with a fork.

3.While the rice cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

4.Add the minced garlic and cook for another 1 minute until fragrant.

5.Add the chicken pieces to the skillet, season with salt and pepper, and cook for 6-8 minutes until the chicken is cooked through and lightly browned. Remove from heat and set aside.

6.Steam the broccoli and cauliflower florets until just tender, about 4-5 minutes. Drain and set aside.

7.In a separate medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps.

8.Gradually whisk in the milk, continuing to whisk until the sauce thickens and is smooth, about 5-7 minutes.

9.Remove the sauce from heat and stir in the Parmesan cheese, 1/2 cup of shredded cheddar cheese, dried thyme, paprika, and season with salt and pepper to taste. If desired, fold in the Greek yogurt for added creaminess.

10.In a large mixing bowl, combine the cooked brown rice, sautéed chicken, steamed broccoli, cauliflower, and the cream sauce. Mix gently until everything is evenly coated.

11.Transfer the mixture to the prepared baking dish and spread evenly.

12.Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. If using, sprinkle panko breadcrumbs for a crispy topping.

13.Bake uncovered for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.

14.Remove from the oven and let rest for 5 minutes before serving.