2cupsinstant brown riceif you use white rice or non-instant rice, the cooking time and amount of liquid needed may differ
1poundbroccoli florets chopped into bite-sized pieces, about 8 cups
6slicesbaconcut into ½-inch pieces
1 ¼poundsboneless skinless chicken breastschopped into bite-size pieces
3/4teaspoonkosher salt divided
1teaspoondried dill weeddivided
2/3cupnonfat plain Greek yogurt
¾cupshredded Mozzarella cheesedivided
¾cupsharp cheddar cheesedivided
Place a rack in center of oven and preheat oven to 375 degrees F. Lightly grease a deep 9-inch-square baking dish or a 3-quart casserole dish.
Bring the chicken broth to a boil in a large pot, then add the rice. Return to a boil, add the broccoli to the top of the rice (no need to stir it together), then cover, reduce the heat to low, and let cook 5 minutes. Remove the pot from heat and let sit, covered, for an additional 5 minutes. Most of the cooking liquid should be absorbed and the broccoli should be crisp-tender but still be a little too crunchy to eat.
Meanwhile, heat a Dutch oven or other large deep pot over medium-low. Add the bacon and let cook until it is crisp and the fat has rendered, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and set aside. Leave the drippings in the pan.
Increase the heat to medium high. Add the chicken, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dill weed, and 1/4 teaspoon black pepper. Sauté until the chicken is cooked through and no longer pink in the center, about 4 to 6 minutes, then remove to a plate. Being careful not to burn yourself, wipe the pot clean with a paper towel.
Reduce the heat to medium. In a small bowl or large measuring cup, whisk together the flour and 1/2 cup milk. Pour the mixture into the pot, then add the remaining 1 1/2 cups milk. Cook, stirring constantly until thickened and creamy, 7 to 10 minutes. Remove from the heat and whisk in the remaining 1/4 teaspoon salt, 1/2 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dill weed, 1/4 teaspoon black pepper, and cayenne. Stir in the Greek yogurt, ½ cup Mozzarella cheese, and ½ cup cheddar cheese.
To the pot, add the rice and broccoli mixture, the reserved chicken, and half of the reserved bacon. Stir gently to combine. Spoon the mixture into the prepared dish and top with the remaining 1/4 cup Mozzarella and 1/4 cup cheddar cheese. Bake 15 minutes, then remove from the oven and sprinkle the remaining bacon over the top. Return to the oven and bake 5 to 10 additional minutes, until the casserole is hot and bubbly. Let stand 10 minutes, then serve.
TO STORE: Place the baked casserole in an airtight storage container and store in the refrigerator for up to 4 days.
TO REHEAT: You can rewarm this casserole in the oven at 375 degrees F until hot in the center or microwave gently until heated through.
TO FREEZE: You can freeze individual portions or large quantities of this casserole. Place your desired amount into an airtight freezer-safe storage container or ziptop bag and store in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating.