One-Skillet Cheesy Chicken and Broccoli Casserole

Instructions

1. Preheat the oven to 400°F. Place the broccoli in a microwave-safe bowl and add 2 tbsp water. Cover and microwave on High for 3 minutes or until crisp-tender. Uncover and drain off the water.
2. Heat the oil in a large (10- or 12-in) cast-iron skillet over medium heat. Add the onion to the pan; sauté 5 minutes. Increase the heat to medium-high and add the chicken, ¼ tsp salt, and ¼ tsp pepper; cook until the chicken is no longer pink, about 5 minutes.
3. In a medium bowl, whisk the flour into the chicken stock. Add the flour mixture, milk, and remaining ¾ tsp salt and ½ tsp pepper to the skillet; bring to a boil, and cook until thickened, about 2 minutes. Remove the pan from the heat. Stir in the rice, ⅓ cup cheese, and yogurt. Carefully stir in the broccoli (pan will be very full).
4. Sprinkle the remaining ⅔ cup cheese over the rice mixture. Bake until the cheese melts and the casserole is bubbly around the edges, about 15 minutes.
5. Serving size: 1 ⅓ cups