Ingredients:

  • 3 cups (450g) leftover rotisserie chicken, shredded
  • 2 cups (400g) cooked wild rice or brown rice blend
  • 1 cup (245g) plain Greek yogurt, 2% fat
  • 0.5 cup (120ml) low-sodium chicken bone broth
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tsp fresh thyme leaves
  • 0.5 tsp smoked paprika
  • 1 unit lemon, zested
  • 0.5 cup (50g) Parmesan cheese, freshly grated
  • 0.25 cup (30g) Panko breadcrumbs
  • 1 tbsp fresh parsley, chopped
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large 12-inch oven-safe skillet over medium heat, add the olive oil and sauté the diced onions for approximately 5 minutes until translucent and fragrant.
  3. Stir in the minced garlic, thyme leaves, and smoked paprika. Cook for 60 seconds until the aromatics are fragrant and the oil turns a vibrant orange.
  4. In a small bowl, whisk together the Greek yogurt, chicken bone broth, and lemon zest until smooth.
  5. Lower the skillet heat and pour the yogurt mixture over the aromatics. Gently fold in the shredded rotisserie chicken and cooked rice until evenly coated.
  6. In a small container, mix the Parmesan cheese and Panko breadcrumbs. Sprinkle the mixture evenly over the top of the casserole.
  7. Transfer the skillet to the oven and bake for 10-12 minutes, or until the sauce is bubbling and the topping has reached a golden-brown mahogany color.
  8. Garnish with fresh chopped parsley and serve immediately.