Preheat your oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add ¼ cup of diced onion and sauté for about 3-4 minutes until soft. Add 2 cloves of minced garlic and cook for another 30 seconds.

In a large mixing bowl, combine 2 cups of shredded cooked chicken, 2 cups of cooled cooked rice, and 2 cups of steamed broccoli florets. Fold in the sautéed onion and garlic.

In a separate bowl, whisk together 1 cup of plain Greek yogurt, ½ cup of low-sodium chicken broth, 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of smoked paprika until smooth.

Pour the creamy sauce over the chicken mixture and stir gently to coat well.

Transfer the mixture into the prepared baking dish and top with ½ cup of shredded cheddar cheese and ¼ cup of Parmesan cheese.

Bake uncovered for 20-25 minutes until edges are bubbling and cheese is golden brown. Optionally, broil for 2 minutes for extra crispiness.