Creamy Chicken Quinoa and Broccoli Casserole
Ingredients
The sauce
-
2
cups
reduced-sodium chicken broth
-
1
cup
2% milk
-
1
teaspoon
poultry seasoning
-
½
cup
flour
The casserole
-
2
cups
water, divided
-
1
cup
uncooked quinoa, rinsed
-
¼
cup
cooked, crumbled bacon (optional)
-
1
pound
boneless skinless chicken breasts
-
2
teaspoons
seasoning (like Emeril’s Essence or any basic blend)
-
¼
cup
shredded Gruyere cheese (any kind will work)
-
3
cups
fresh broccoli florets
Instructions
- Preheat the oven to 400°F and grease a 9x13 baking dish.
- In a saucepan, bring the chicken broth and ½ cup of milk to a low boil.
- Whisk the remaining milk with poultry seasoning and flour, then add to the boiling mixture to form a creamy sauce.
- In a bowl, mix the sauce, 1 cup of water, quinoa, and bacon (if using), then pour into the baking dish.
- Slice the chicken breasts into thin strips and lay them over the quinoa mixture, sprinkling with seasoning.
- Boil the broccoli for 1 minute, then cool it in cold water and set aside.
- Bake the casserole uncovered for 30 minutes, then check and stir. If needed, bake for an additional 10-15 minutes.
- Add the broccoli and a little water to achieve a creamy consistency, stir, and top with cheese.
- Bake for an additional 5 minutes or until the cheese melts.
Nutrition Facts (estimated)
Servings
6
Calories
400
Total fat
15g
Total carbohydrates
40g
Total protein
30g
Sodium
600mg
Cholesterol
70mg
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