Description
Nothing says comfort food better than a creamy chicken, broccoli and quinoa casserole made with fresh and healthy ingredients.
Ingredients
- 2 Boneless, Skinless Chicken Breasts, Sliced Into Strips
- Salt And Pepper, to taste
- 1 Tablespoon Olive Oil
- 1 Tablespoon Unsalted Butter
- ½ Onion, finely chopped
- 1 clove Garlic, Minced
- 1 Tablespoon All-purpose Flour
- ¾ cups Chicken Or Vegetable Stock
- ¾ cups Milk (or Half-and-half Cream)
- 1 Tablespoon Parsley, Chopped
- 2 cups Fresh Broccoli Florets
- 2 cups Cooked Quinoa
- ½ cups Greek Yogurt
- 1 cup Shredded Cheddar Cheese, Divided
- ¼ teaspoons Salt
- ¼ teaspoons Ground Black Pepper
- ¼ cups Panko Breadcrumbs
Preparation
Preheat oven to 350°F. Grease a 9-inch square casserole dish.
Season sliced chicken breasts generously with salt and pepper.
Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook 3–4 minutes on each side, until browned. Set aside.
On the same skillet, melt butter over medium heat. Scrape the brown bits off the bottom of the pan. Add onions and sauté for 1 minute. Add garlic and sauté for another minute or 2 until onions are soft and translucent.
Add flour and cook for 1 minute until lightly browned. Whisk in chicken stock and milk. Bring to a boil and add parsley. Cook for 2 minutes, continuously whisking.
Turn heat down to low, add broccoli and simmer covered for 3 minutes. Stir in quinoa, chicken, Greek yogurt, ¾ cup of the cheese, salt and pepper. Toss to combine.
Spread mixture into the casserole dish. Bake for 12 minutes.
Sprinkle the remaining cheese and Panko bread crumbs on top. Bake for another 5 minutes until cheese in melted and top is lightly browned.
