Chicken Broccoli Cheddar Quinoa Casserole
Ingredients
The base
-
2
tablespoons
extra virgin olive oil
-
1
pound
boneless chicken breasts, cut into cubes
-
½
sweet onion
diced
-
1
cup
cremini mushrooms, roughly chopped
-
2
tablespoons
all purpose flour
-
1½
cups
whole milk
-
1
cup
low sodium chicken broth
-
¾
cup
dry quinoa
-
2
cups
roughly chopped broccoli
-
1
tablespoon
chopped fresh thyme
-
½
teaspoon
garlic powder
The toppings
-
1
cup
shredded cheddar cheese
-
¼
cup
grated parmesan cheese
Instructions
- Preheat the broiler to high.
- Heat olive oil in a large skillet over medium heat, add chicken seasoned with salt and pepper, and cook until done.
- Remove chicken and add remaining olive oil, onion, and mushrooms to the skillet, cooking until fragrant.
- Stir in flour and cook for a minute, then slowly add milk and chicken broth, bringing to a simmer.
- Add quinoa, broccoli, thyme, garlic powder, and the cooked chicken back into the skillet, cover, and cook until quinoa is tender.
- Remove from heat, stir in cheese, and broil for a few minutes until cheese melts.
- Garnish with fresh thyme and serve.
Nutrition Facts (estimated)
Servings
6
Calories
396
Total fat
18g
Total carbohydrates
30g
Total protein
34g
Sodium
600mg
Cholesterol
80mg
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