Chicken Broccoli Casserole

I found this recipe on the internet and decided to put it to the test. It looked simple enough and the ingredients sounded pretty good. I was real pleased and wanted to share with you. 
This Chicken, Broccoli Casserole with Greek yogurt in place of the mayonnaise is a heart healthier version and tastes amazing. 
 The recipe is listed below along with my video to show just how easy it is and how it's the perfect meal for your lunches this week. 
I like baking in the mason jars because it's easier to reheat while at work; not to mention, they are very pretty! However, you can also bake this in a casserole dish.
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I used low sodium chicken broth, brown rice; not both and panko crumbs. 
Ingredients for up to 4 servings:

• 15oz cooked chicken breast
• 1 1/2 cup 2% Greek yogurt
• 1 cup chicken broth (add more if you find it too dry but be careful not to make it “soupy”)
• 1 cup reduced fat mozzarella
• 2 cups cooked quinoa & brown rice mix
• 2 cups raw broccoli chopped
• 1/4 cup red onion
• ~1/2 cup crushed amaranth flakes or wheat breadcrumbs or panko crumbs
• 1 tbsp Italian seasoning
• Sea salt & pepper to taste

Quick Steps:

1. Set oven to 375F.
2. Cook chicken breast in a nonstick skillet with no seasoning. Tear into pieces and set aside.
3. In a bowl, mix chicken, broccoli, brown rice, red onions, Greek yogurt, chicken broth, mozzarella and Italian seasoning
4. Evenly divide among the jars or a large casserole dish.
5. Top with wheat breadcrumbs or amaranth flakes. Bake for 25 minutes at 375F.

     By the way; I always have the meat department cube my chicken for me. Ask, they'll be glad to do it for you. 

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