Chicken Broccoli Rice Casserole

PREP TIME: 30 minutes COOK TIME: 25 minutes TOTAL TIME: 1 hour, 5 minutes

1 ¾ cups low-sodium chicken stock

2 cups instant brown rice (if you use white rice or non-instant rice, the cooking time and amount of liquid needed may differ)

1 pound broccoli florets, chopped into bite-sized pieces

1 teaspoon extra-virgin olive oil

1 pound boneless, skinless chicken breasts, chopped into bite-size pieces

¾ teaspoon kosher salt, divided

¾ teaspoon garlic powder, divided

½ teaspoon black pepper, divided

2 tablespoons all-purpose flour

2 cups milk, divided (I used skim)

3 tablespoons Dijon mustard

⅓ cup nonfat plain Greek yogurt

1 ½ cups reduced-fat shredded cheddar cheese, divided (about 6 ounces)

Directions at wellplated.com

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