• 2 tablespoons olive oil
• 1 small onion, chopped
• 8 ounces fresh mushrooms, sliced
• 3 tablespoons flour
• 1 cup chicken broth
• 1/2 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup Greek yogurt or sour cream
• 1/2 cup mayonnaise
• 2 heads (about 4 cups) broccoli, steamed and cooled (can also use frozen, thawed)
• 2 cups cooked, chopped chicken
• 5.6-ounce package chicken-flavored rice mix, prepared per package directions
• 8-ounce block sharp cheddar cheese, shredded, divided
• 1/2 cup Italian-flavored breadcrumbs for topping

Preheat oven to 350 F. In a large skillet, add the olive oil over medium heat; sauté the onion until tender. Add the mushrooms and cook until just lightly browned. Sprinkle with flour and cook 1-2 minutes, stirring. Add the chicken broth, poultry seasoning, salt and black pepper; simmer 2 minutes. Add the Greek yogurt (or sour cream) and mayonnaise; stir until well combined. Add the broccoli and chicken; cook 2-3 minutes. Grease a 9×13 casserole dish. Add prepared rice to the casserole dish. Spread evenly then cover with 1/2 of the grated cheese. Pour the broccoli/chicken mixture over the rice. Spread evenly and cover with remaining 1/2 of cheese. Sprinkle with breadcrumbs. Bake at 350 F for 25-30 minutes, until the mixture is bubbly and the top is lightly browned. Let stand 10 minutes, then serve. Enjoy!