Creamy Chicken Quinoa and Broccoli Casserole is the perfect blend of wholesome ingredients and cozy comfort food. Made from scratch, quick to prepare, and packed with nutritious goodness—it’s like a warm, satisfying hug in every bite!
Ingredients
- 2 cups reduced-sodium chicken broth
- 1 cup 2% milk
- 1 teaspoon poultry seasoning
- 1/2 cup flour
- 2 cups water, divided
- 1 cup uncooked quinoa, rinsed
- 1/4 cup cooked, crumbled bacon (optional but highly recommended)
- 1 pound boneless, skinless chicken breasts
- 2 teaspoons seasoning blend (e.g., Emeril’s Essence or any favorite blend)
- 1/4 cup shredded Gruyere cheese (or any cheese you prefer)
- 3 cups fresh broccoli florets
Instructions
Prepare the Sauce:
- Preheat oven to 400°F and generously grease a 9×13-inch baking dish (don’t skimp on this step, as the mixture tends to stick).
- In a saucepan, bring chicken broth and 1/2 cup milk to a low boil.
- Whisk the remaining 1/2 cup milk with poultry seasoning and flour until smooth, then add to the saucepan.
- Continue whisking until a creamy sauce forms.
Assemble the Casserole:
- In a large bowl, mix the prepared sauce, 1 cup water, quinoa, and bacon.
- Pour the mixture into the greased baking dish.
- Slice chicken breasts into thin strips and layer them over the quinoa mixture.
- Sprinkle chicken with seasoning blend.
- Bake uncovered for 30 minutes.
Prep the Broccoli:
- While the casserole bakes, blanch the broccoli by boiling it for 1 minute until bright green.
- Drain and rinse under cold water to stop cooking. Set aside.
Final Bake:
- After 30 minutes, stir the casserole and check the consistency.
- If needed, bake for an additional 10-15 minutes until quinoa and chicken are fully cooked, and the sauce is thick.
- Stir in the broccoli and add up to 1 cup water to achieve a creamy texture.
- Sprinkle with shredded cheese and bake for 5 minutes—just until the cheese melts.
Notes
- Cheese Options: Feel free to swap Gruyere for cheddar, mozzarella, or Parmesan.
- Storage: Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
- Customizations: Add mushrooms, peas, or even a handful of spinach for extra veggies.
