Description
A hearty, creamy casserole that blends lean chicken, quinoa, and broccoli into a comforting, protein-packed meal. Perfect for busy weeknights, this dish offers a wholesome twist on classic comfort food with easy prep, great leftovers, and tons of flavor.
Ingredients
-
2 cups reduced-sodium chicken broth (475 ml)
-
1 cup 2% milk (240 ml)
-
1 tsp poultry seasoning
-
1/2 cup flour (65 g)
-
2 cups water, divided (475 ml)
-
1 cup uncooked quinoa, rinsed (170 g)
-
1/4 cup cooked, crumbled bacon (30 g) – optional
-
1 lb boneless skinless chicken breasts (450 g)
-
2 tsp all-purpose seasoning
-
1/4 cup shredded Gruyere cheese (30 g)
-
3 cups fresh broccoli florets (approx. 225 g)
Instructions
-
Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish.
-
In a saucepan, bring chicken broth and 1/2 cup milk to a low boil. In a small bowl, whisk the remaining 1/2 cup milk with flour and poultry seasoning. Add this to the boiling broth and stir until thick.
-
In a large bowl, mix the creamy base, 1 cup water, quinoa, and bacon. Pour into the baking dish.
-
Cut chicken into strips and lay over the mixture. Sprinkle with all-purpose seasoning.
-
Bake uncovered for 30 minutes.
-
Blanch broccoli for 1 minute, then rinse under cold water.
-
Stir casserole, bake an additional 10–15 minutes until chicken is cooked and quinoa is tender.
-
Mix in broccoli and remaining water (as needed for creaminess). Top with cheese, bake 5 more minutes until melted.
Notes
Substitute Gruyere with cheddar or Swiss if preferred.
To make it vegetarian, omit the chicken and bacon, and add mushrooms or peas.
Use rotisserie chicken to save time.
Blanch broccoli separately to maintain its bright color and texture.
Add extra water or milk when reheating to revive creaminess.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American