Chicken Broccoli Cheese Quinoa Casserole

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 6

Ingredients

• 3 cups low sodium chicken broth, divided

• 1 cup quinoa, rinsed and drained

• 3 cups broccoli florets, cut into bite-sized pieces

• 1/4 cup water

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1/2 onion, chopped

• 1/2 cup celery, chopped

• 3 cloves garlic, minced

• 2 tablespoons gluten-free or all-purpose flour

• 1 cup milk

• 1 teaspoon poultry seasoning

• Salt and pepper to taste

• 2 chicken breasts, cooked and shredded or cut into bite-sized pieces

• 1 1/2 cups shredded cheddar cheese

• 1 cup panko bread crumbs

Instructions

1. Preheat Oven:

• Preheat the oven to 350°F (175°C). Spray a 9x13-inch baking dish with nonstick spray and set aside.

2. Cook Quinoa:

• In a medium saucepan over high heat, bring 2 cups of low sodium chicken broth to a boil. Stir in the rinsed and drained quinoa. Cover, reduce heat to low, and simmer for about 20 minutes or until almost all the liquid is absorbed and quinoa is tender. Remove from heat and let sit, covered, for 10 minutes. Set aside.

3. Prepare Broccoli:

• In a large microwave-safe bowl, add the broccoli florets and 1/4 cup of water. Microwave for 2 minutes until the broccoli is bright green and slightly tender. Set aside.

4. Sauté Vegetables:

• In a large skillet or Dutch oven over medium-high heat, add 1 tablespoon of olive oil and melt the butter. Add the chopped onion and celery, and sauté for about 5 minutes until the onions are soft. Add minced garlic and sauté for about 1 minute.

5. Make Sauce:

• Sprinkle in the flour and stir to cook for 1 minute. Reduce heat to medium. Slowly pour in 1 cup of low sodium chicken broth, followed by 1 cup of milk, stirring to avoid lumps. Add poultry seasoning, salt, and pepper to taste. Simmer on low until slightly thickened, about 5 minutes.

6. Combine Ingredients:

• Remove the skillet from heat and pour the sauce into the large bowl of broccoli. Add the cooked quinoa, cooked chicken, and half of the shredded cheese. Stir to combine.

7. Assemble Casserole:

• Pour the mixture into the prepared 9x13-inch baking dish. Sprinkle the remaining cheese on top, followed by an even layer of panko bread crumbs. Place the baking dish on a baking sheet to catch any overflow.

8. Bake:

• Bake for 20-25 minutes or until the top is golden brown and bubbly. Let cool for 10 minutes before serving.

Nutrition (per serving)

• Calories: 381 kcal

• Carbohydrates: 36g

• Protein: 29g

• Fat: 14g

• Saturated Fat: 5g

• Cholesterol: 67mg

• Sodium: 313mg