Creamy Chicken Quinoa and Broccoli Casserole

Well don’t cha know. This is soo belly rumbly-I’m-goonna-eat-the-whoole-thing great, ya shure you betcha.

Being from Minnesota, I want to speak to my Midwestern culture here on the blog with things like goulashes. Or on the other hand more precisely: express my undying adoration. Which quite advances the erroneous generalization that all Minnesotans spread their entryways and windows with plastic, wrap up in their hottest reindeer-designed sweaters, stroll around murmuring “no doubt shure you betcha” while continuing to heat comfortable meals and hot dishes throughout the entire winter. Gracious pause. That’s, um, my life.

Thus I gladly bring you today the nourishment of my Midwestern childhood… The Casserole. However, it’s kind of a mashup of my previous existence and current, since, you know, QUINOA and everything.

Creamy Chicken Quinoa and Broccoli Casserole

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Recipe by pinchofyumCourse: MainCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

1

hour 
Total time

1

hour 

15

minutes

This Creamy Chicken Quinoa and Broccoli Casserole is real food meets comfort food! No cream of anything soup.

Ingredients

  • 2 cups reduced sodium chicken broth

  • 1 cup  milk (I used 2%)

  • 1 teaspoon poultry seasoning

  • 1/2 cup flour

  • 2 cup water, divided

  • 1 cup uncooked quinoa, rinsed

  • 1/4 cup cooked, crumbled bacon (optional… sort of)

  • 1 pound boneless skinless chicken breasts

  • 2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like)

  • 1/4 cup shredded Gruyere cheese (any kind will work)

  • 3 cups fresh broccoli florets

Directions

  • Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and 1/2 cup milk to a low boil in a saucepan. Whisk the other 1/2 cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
  • Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
  • Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
  • Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

Notes

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