1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Heat olive oil or butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
3. Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
4. Stir in the cauliflower rice, frozen peas and carrots, dried thyme, smoked paprika, salt, and pepper. Cook for about 5 minutes, allowing the cauliflower to soften slightly and the flavors to meld.
5. In a large bowl, combine the cooked chicken, sautéed vegetables, Greek yogurt, chicken broth, half of the shredded cheddar cheese, and Parmesan cheese. Mix everything until well incorporated.
6. Pour the mixture into the prepared baking dish and spread evenly.
7. Sprinkle the remaining cheddar cheese evenly over the top.
8. Bake uncovered for 25-30 minutes, or until the casserole is bubbly and the cheese is golden brown.
9. Remove from the oven and let it rest for 5 minutes before serving.
10. Garnish with fresh parsley if desired, then dig in!

One tip I learned from my grandmother’s kitchen is to let casseroles rest before serving. It gives the flavors a chance to settle and makes it easier to serve up neat portions—plus, it builds anticipation at the table!