creamy chicken quinoa and broccoli casserole

Creamy Chicken Quinoa and Broccoli Casserole is real food meets comfort food. From scratch, quick and easy, and a big gentle hug loaded with good-for-you ingredients.

RECIPES BY pinchofyum [THANK YOU]

Well don’t cha know. This is soo tummy-rumbly-I’m-goonna-eat-the-whoole-thing good, ya shure you betcha.And so I proudly bring you today the food of my Midwestern upbringing… The Casserole. But it’s sort of a mashup of my past life and current, because, you know, QUINOA and everything.

My family loved this recipe, but it only seemed to serve 4 (possibly American perspectives).They’re already begging for more and requesting that I️ make a double batch next time. Very easy, used Swiss instead of gruyere due to cost.

This dish was so easy to make, delicious, and held over for leftovers! I would recommend to anyone who is busy but trying to eat a little bit healthier!

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.
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