This dish embodies “edible comfort.” It’s rich, fragrant with fresh herbs, and designed to be a low-stress solution for those chilly weeknights.

Prep time: 15 minutes

Cook time: 35 minutes

Servings: 4–6

Ingredients:

• The Base: 1.5 lbs Chicken breast or thighs (bite-sized pieces), 2 cups Broccoli florets, 1 cup Sliced carrots
• The Sauce: 1 can (10.5 oz) Cream of Mushroom or Chicken soup, 1/2 cup Greek yogurt (or sour cream), 1/2 cup Chicken bone broth
  Herbs & Seasoning 2 cloves of garlic (minced), 1 tbsp of fresh thyme, 1 tsp of dried rosemary, Salt & pepper to taste
• The Topping: 1.5 cups Shredded sharp cheddar, 1 cup Panko breadcrumbs (or crushed Ritz crackers), 2 tbsp Melted butter

Instructions:

• Preheat & Prep: Heat your oven to 190°C (375°F). Lightly grease a 9×13-inch baking dish.
• Mix the Sauce: In a large bowl, whisk together the cream soup, Greek yogurt, chicken broth, minced garlic, thyme, and rosemary.
• Combine: Fold the raw chicken pieces, broccoli, and carrots into the sauce until well coated. Season generously with salt and pepper.
• Assemble: Spread the mixture evenly into the prepared baking dish. Sprinkle the shredded cheddar cheese over the top.
• The Crunch: In a small bowl, toss the breadcrumbs with the melted butter. Sprinkle this over the cheese layer.
• Bake: Place in the oven for 30–35 minutes, or until the chicken is cooked through and the topping is golden brown and bubbling.
• Rest: Let the casserole sit for 5 minutes before serving to allow the sauce to set.

Chef’s Wellness Tip
For a more gut-friendly version, swap the canned soup for a homemade roux using gluten-free flour and extra chicken bone broth. You can also replace the breadcrumb topping with crushed walnuts or almond meal for an added nutritional boost and a delightful earthy crunch.