Description
Rich flavors of chicken quinoa and broccoli casserole dance together in this comforting one-dish meal. Savory ingredients blend seamlessly, creating a nutritious dinner that satisfies hunger and delights palates with each wholesome bite you’ll crave.
Ingredients
Scale
Main Protein and Grains:
- 2 cups cooked, shredded chicken breast
- 1 cup uncooked quinoa, rinsed (0.24 kg)
Vegetables and Aromatics:
- 3 cups small broccoli florets (fresh or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Dairy, Liquids, and Seasonings:
- 2 cups low-sodium chicken broth (473 ml)
- 1 ½ cups milk (2% or whole) (355 ml)
- 1 ½ cups shredded sharp cheddar cheese, divided (170 g)
- ½ cup plain Greek yogurt (118 ml)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare the oven by heating to 375F (190C) and lightly coat a 9×13-inch baking dish with cooking spray.
- Cook quinoa in chicken broth until fluffy and liquid is completely absorbed, approximately 15 minutes. Remove from heat and set aside.
- Sauté diced onions in olive oil until translucent, then add minced garlic and cook for an additional minute.
- Introduce broccoli to the skillet, cooking until it softens and becomes vibrant green. Ensure frozen broccoli is thoroughly thawed and drained if using.
- Incorporate cooked quinoa and shredded chicken into the skillet, seasoning with salt, pepper, thyme, paprika, and red pepper flakes for enhanced flavor.
- Create a creamy sauce by melting butter and whisking in flour, cooking briefly to remove raw flour taste.
- Gradually stream milk into the butter-flour mixture, stirring constantly until the sauce thickens and becomes smooth.
- Remove sauce from heat and fold in Greek yogurt and a portion of the shredded cheese, creating a rich and creamy consistency.
- Combine the sauce with the chicken and quinoa mixture, ensuring even distribution of ingredients.
- Transfer the complete mixture to the prepared baking dish, topping with remaining cheese for a golden, melted finish.
- Bake uncovered until the casserole is heated through and cheese is bubbling, approximately 25-30 minutes. Allow to rest briefly before serving to set and cool slightly.
Notes
- Quickly thaw frozen broccoli by running under warm water to maintain its bright green color and crisp texture.
- Swap Greek yogurt with dairy-free alternatives like coconut yogurt for a lactose-free version that keeps the creamy consistency.
- Toast quinoa in the skillet before adding broth to enhance its nutty flavor and improve overall dish complexity.
- Choose organic chicken and use low-sodium broth to control salt intake while maintaining rich, wholesome taste.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg