Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Rinse the rice under cold water until it runs mostly clear to remove excess starch.

Sauté aromatics: Warm the oil in a large skillet over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until softened, then stir in garlic for 30 seconds until fragrant.

Add veggies: Stir in mushrooms and cook 3–4 minutes until they release moisture. If using fresh broccoli, toss it in for 2 minutes to take off the raw edge. If using frozen broccoli, keep it frozen for now.

Season the chicken: Pat the chicken dry. Season with 1 teaspoon salt, 1/2 teaspoon pepper, smoked paprika, onion powder, and thyme. You don’t need to fully cook it on the stove—just make sure it’s evenly seasoned.

Mix the creamy base: In a bowl, whisk Greek yogurt (or softened light cream cheese) with 1/2 cup of the broth until smooth. This prevents curdling and helps it spread evenly.

Combine in the dish: Add rinsed rice to the baking dish. Top with the sautéed onion/garlic/veggies, seasoned chicken, frozen peas and carrots, and broccoli (if frozen, add it now). Pour in the remaining broth plus the yogurt mixture. Stir gently to distribute everything. Taste the liquid and adjust salt and pepper if needed.

Cover and bake: Cover tightly with foil. Bake for 35 minutes. This traps steam and cooks the rice through without drying out the chicken.

Add cheese: Remove the foil and gently fluff the rice. Sprinkle cheese evenly over the top. If using panko, toss it with a teaspoon of olive oil and scatter over the cheese.

Finish baking: Return to the oven uncovered for 10–15 minutes, until the cheese melts and the top turns golden. The rice should be tender and most liquid absorbed.

Rest and garnish: Let the casserole rest for 8–10 minutes. This helps the rice set. Sprinkle with chopped parsley or chives and serve.