Creamy Broccoli and Chicken Quinoa Casserole

Creamy Broccoli and Chicken Quinoa Casserole

I’ve been meaning to post this recipe for a while but it’s just one of those things that I’ve dreaded taking a picture of. Let’s face it, casseroles just aren’t very pretty. Some of them (just some of them) taste delicious but they’re just so piled together that there’s no making them look “fancy,” shall we say. Here’s my attempt at making it look decent though :).

This recipe was adapted from my moms broccoli chicken casserole. It’s very similar I just made a few changes. I replaced the rice her recipe calls for with quinoa for added nutrition (I also replaced some of the butter with olive oil for a healthier fat), then I added onion and garlic and the herbs for more flavor. Now I’m having a hard time deciding which I like more the traditional version or this quinoa version. I do know however, that I’ll be making it this way much more often because I’ve gotten hooked on quinoa. It took me a while to get used to it’s unique flavor but now I love it. I hope you do too! Enjoy!

Ingredients

  • 1 1/4 lbs boneless, skinless chicken breasts, cooked and diced
  • 12 oz broccoli florets (about 4 cups), diced and steamed just until tender
  • 1 1/2 cups dry quinoa
  • 2 cups low-sodium chicken broth
  • 1 1/2 Tbsp butter
  • 1 1/2 Tbsp extra virgin olive oil
  • 1 cup finely chopped onion (about 1 medium onion)
  • 1 clove garlic, minced
  • 3 Tbsp all-purpose flour
  • 2 cups milk
  • 1/4 tsp dried thyme
  • Salt and freshly ground black pepper to taste
  • 4 oz finely shredded parmesan cheese, divided (about 1 cup slightly packed)
  • 3/4 cup sour cream
  • 1 Tbsp lemon juice
  • 1 Tbsp chopped fresh parsley (or 1 tsp dried)
Read the whole recipe on Cooking Classy