Creamy Chicken Quinoa and Broccoli Casserole
Creamy Chicken Quinoa and Broccoli Casserole. 363 calories/serving
Serves: 6
Ingredients
2 cups reduced sodium chicken broth
1 cup milk (I used 2%)
1 teaspoon poultry seasoning
1/2 cup flour
2 cups 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
Instructions
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
You will know the quinoa is done when it is soft and looks as if it has popped open, with the germ of the kernel visible as a little spiral. I’ve gotten quite a few comments about the liquid not absorbing right away – if that’s you, just bake it a little longer. With enough time, it should get that moisture soaked right up into a creamy sauce.
Serves: 6
Ingredients
2 cups reduced sodium chicken broth
1 cup milk (I used 2%)
1 teaspoon poultry seasoning
1/2 cup flour
2 cups 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
Instructions
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
You will know the quinoa is done when it is soft and looks as if it has popped open, with the germ of the kernel visible as a little spiral. I’ve gotten quite a few comments about the liquid not absorbing right away – if that’s you, just bake it a little longer. With enough time, it should get that moisture soaked right up into a creamy sauce.
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Replies
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please come make this for me tonight
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This sounds really good! Thanks for posting it.0
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That sounds delicious!0
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Sounds great! Should the chicken breasts be pre-cooked or will it cook in the oven?0
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bump0
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saving!0
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.Sounds great! Should the chicken breasts be pre-cooked or will it cook in the oven?
I had this made for me and I think it cooked in the oven
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.0 -
bump0
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bump0
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Yum, bump!0
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ooh sound absolutely heavenly, gonna defrost some chicken and make this tomorrow0
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ooh, this sounds good! Seems a fairly easy recipe to convert to veg*n too... I reckon you could easily replace the chicken with quorn fillets or whatever.. NOM NOM, thanks for sharing
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Bumping!0
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saving this!0
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Bump, sounds delicious!0
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Love one pot meals. Thanks for sharing.0
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I've made this twice now and you guys it is so so good. I would only way add more broccoli, not high in calories and very very yummy. I've also done this with peas too.0
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I've made this twice now and you guys it is so so good. I would only way add more broccoli, not high in calories and very very yummy. I've also done this with peas too.
So glad you liked this. My family thought it was good too. My husband wants it next time with Cauliflower and broccoli.. Yum0 -
How big would the portion be? Would it be equivalent to a 1/2 cup? It sounds amazing and a really good source of protein!0
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The recipe is six servings in a 9x13 size pan. So it is a really generous amount...0
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Looks good - I'm going to have to try this one out Thank you! 0
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looks delicious!!0
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Looks good! 0
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bump0
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I would like to try chicken and waffles in my upcoming trip to DC with my family. I am looking for a place that is inexpensive but good. Any suggestions? click our site link http://www.ranchsupply.com/horse-blanket-rack.html0
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bump0
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YUM! Can't wait to make this! Thanks!0
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Made it last night. Used shredded Colby jack instead of gruyere because gruyere is super hard to find around here. Delicious!!!0
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