Preheat oven to 400 degrees. Prepare rice according to package directions.
Make Sauce by mixing ⅓ can cream of chicken soup and ⅓ c plain yogurt in medium bowl; add ⅓ teaspoon curry powder, ¼ teaspoon salt and ¼ teaspoon pepper.
Spray casserole dish with cooking spray, to coat.
Layer in 1 c cubed uncooked chicken and 1 c chopped broccoli.
Pour soup/yogurt mixture over chicken and broccoli, top with ¼ c shredded cheddar cheese. Bake for 20 minutes.
Serve immediately over rice.
DIY Cream of Chicken soup by adding 2 teaspoon butter, ⅛ c chicken broth* and ⅛ c milk to a small pot over medium-low heat. Whisk in 1 T flour, Whisk until smooth. *I recommend using bouillon paste to make broth.
Chop up broccoli florets and stalks, remove outer layers of stalks to reduce food waste.
If using precooked chicken, start by baking for 15 minutes, and remove when top is golden brown and bubbly.