Chicken Bacon Ranch Casserole

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  Low Sodium Chicken Broth(397g)
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  Brown Rice(480g)
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  Broccoli(454g)
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  Bacon, Pork
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  Chicken Breast, Boneless Skinless(567g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  3/4 teaspoon kosher salt (divided)
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  Garlic powder(5g)
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  Onion powder(5g)
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  1 teaspoon dried dill weed (divided)
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  1/2 teaspoon ground black pepper (divided)
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  Cayenne Pepper, Ground(1g)
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  Flour, All-Purpose, White(30g)
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  2% Milk(480g)
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  Greek Yogurt (Nonfat)(160g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Mozzarella Cheese(180g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Cheddar Cheese(180g)

Instructions

1. 1Cut the chicken breast into bite-sized pieces. Cook the bacon in a large pot over medium-low heat for 8 minutes until crisp and fat renders, then remove to a paper towel-lined plate and set aside, leaving the drippings in the pot.
2. 2Increase heat to medium-high. Add the chicken pieces, garlic powder, onion powder, and cayenne pepper to the bacon drippings. Cook 4–6 minutes, stirring occasionally, until the chicken is no longer pink and internal temperature reaches 165°F. Transfer to a plate and wipe the pot clean.
3. 3Bring the chicken broth to a boil in a separate large pot. Add the brown rice, return to a boil, then add the broccoli florets on top without stirring. Cover, reduce heat to low, and cook 5 minutes. Remove from heat and let sit covered for 5 additional minutes until rice is tender and most liquid is absorbed.
4. 4In the same pot used for chicken, reduce heat to medium. Whisk together the flour and 1/2 cup of the milk until smooth. Pour into the pot, add the remaining milk, and cook 7–10 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon. Remove from heat.
5. 5Whisk the nonfat Greek yogurt into the sauce until smooth. Stir in the part-skim mozzarella and sharp cheddar until melted and combined. Add garlic powder, onion powder, and cayenne pepper to taste.
6. 6Gently fold the cooked rice and broccoli mixture, cooked chicken pieces, and half of the crumbled bacon into the cheese sauce until combined. Top with the remaining mozzarella and cheddar.
7. 7Divide the casserole evenly into 6 airtight containers while hot. Sprinkle remaining bacon pieces over each portion.
8. 8Store in the refrigerator for up to 4 days. Reheat in the microwave 2–3 minutes per container until heated through, or in a 350°F oven for 12–15 minutes until hot and bubbly.