Creamy Chicken Quinoa and Broccoli Casserole

Creamy Chicken Quinoa and Casserole Broccoli - Real food meets comfort food. From scratch, fast and easy, 350 calories. | pinchofyum.com


INGREDIENTS

• 2 cups of reduced sodium chicken broth


• 1 cup of milk (I used 2%)


• 1 teaspoon of poultry


• 1/2 cup flour


• 2 cups water, divided


• 1 cup of inexperienced quinoa, washed


• 1/4 cup cooked, crushed bacon (optional… type)


• Boneless chicken breast without weight


• 2 teaspoons of spices (like Emerill's Essence or any basic blend you like)


• 1/4 cup chopped Gruyere cheese (any kind will work)


• 3 cups of fresh broccoli flowers

INSTRUCTIONS

1. Sauce: Preheat the oven to 400 degrees and generously grease a 9 × 13 baking pan (seriously, be generous as it really sticks to the sides really). Cook chicken onion and 1/2 cup milk in the pot. Whisk the other 1/2 cup milk with spices and flour; add the mixture to the boiling liquid and beat until a smooth creamy sauce is formed.


2. Assembling: In a large bowl, mix the first step sauce, one cup of water, quinoa and bacon and stir to combine. Pour the mixture into the prepared baking sheet. Cut the chicken breast into thin strips and place the chicken breast strips over the top of the quinoa mixture. Sprinkle with spice. Bake uncovered for 30 minutes.


3. Broccoli: While the pan is in the oven, place the broccoli in boiling water for 1 minute, until light green, then let it cool under cold water. Set aside.

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