Chicken, Quinoa and Broccoli Casserole: creamy sauce + seasoned chicken breast strips + healthy quinoa and broccoli + melting cheese topping = perfection!
I had some quinoa in my kitchen cabinet and wondered what to do with it. I’m so glad I found this recipe for Creamy Chicken Quinoa and Broccoli Casserole from Pinch of Yum. It combines seasoned chicken breast strips with healthy quinoa, broccoli and smooth an creamy sauce. Topped with melting cheese and baked in the oven to perfection, it represents a great and delicious meal for the whole family.
- 1 cup chicken broth
- 1/2 cup milk
- 1/4 cup flour
- 1/2 tsp poultry seasoning
- 1 cups water
- 1/2 cup uncooked quinoa rinsed
- 1/8 cup cooked crumbled bacon
- 1/2 lb boneless skinless chicken breasts, cut into strips
- 1 tsp Cajun seasoning
- 1/8 cup shredded cheese any kind that melts
- 1 1/2 cups fresh broccoli florets or frozen
In a saucepan, boil chicken broth with 1/4 cup milk. In a small bowl, whisk remaining 1/4 cup milk with flour and poultry seasoning. Add flour mixture to the boiling liquid and whisk until you get a smooth sauce.
Pour the sauce into a large bowl, add water, quinoa, and bacon and stir. Transfer the mixture into the well greased grease a 8x5 inch (22x12.5 cm) baking dish. Lay chicken breast strips on top and sprinkle with Cajun seasoning. Bake uncovered in 400 F preheated oven for 30-40 minutes or until chicken and quinoa are cooked.
In the meantime, cook broccoli in boiling water until it turns bright green, about 1 minute. Drain.
Add the broccoli florets and a little bit of water (up to 1 cup) to the casserole until the consistency is creamy. Sprinkle shredded cheese on top and bake until cheese is melted.