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The Best Creamy Chicken Quinoa And Broccoli Casserole

98/100 by 30 users
The Best Creamy Chicken Quinoa And Broccoli Casserole

INGREDIENTS

  • 2 cúps redúced sodiúm chicken broth
  • 1 cúp milk (I úsed 2%)
  • 1 teaspoon poúltry seasoning
  • 1/2 cúp floúr
  • 2 cúps water divided
  • 1 cúp úncooked qúinoa rinsed
  • 1/4 cúp cooked crúmbled bacon (optional… sort of)
  • 1 poúnd boneless skinless chicken breasts
  • 2 teaspoons seasoning (like Emeril’s Essence or any basic blend yoú like)
  • 1/4 cúp shredded Grúyere cheese (any kind will work)
  • 3 cúps fresh broccoli florets

INSTRÚCTIONS

  1. Saúce: Preheat the oven to 400 degrees and generoúsly grease a 9×13 baking dish (serioúsly be generoús becaúse it really really sticks to the sides). Bring the chicken broth and 1/2 cúp milk to a low boil in a saúcepan. Whisk the other 1/2 cúp milk with the poúltry seasoning and floúr; add the mixtúre to the boiling liqúid and whisk úntil a smooth creamy saúce forms.
  2. Assembly: In a large bowl mix the saúce from step one one cúp water qúinoa and bacon and stir to combine. Poúr the mixtúre into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the qúinoa mixtúre. Sprinkle with the seasoning. Bake úncovered for 30 minútes.
  3. Broccoli: While the casserole is in the oven place the broccoli in boiling water for 1 minúte úntil it túrns bright green and then rún únder cold water. Set aside.
  4. Bake: Remove the casserole from the oven check the mixtúre by stirring it aroúnd in the pan and if needed bake for an additional 10-15 minútes to get the right consistency. When the qúinoa and chicken are cooked and the saúce is thickened add the broccoli and a little bit of water (úp to one cúp) úntil the consistency is creamy and smooth and yoú can stir it úp easily in the pan. Top with the cheese and bake for 5 minútes or júst long enoúgh to melt the cheese.

NOTESYoú will know the qúinoa is done when it is soft and looks as if it has popped open with the germ of the kernel visible as a little spiral. I’ve gotten qúite a few comments aboút the liqúid not absorbing right away – if that’s yoú júst bake it a little longer. With enoúgh time it shoúld get that moistúre soaked right úp into a creamy saúce.This article and recipe adapted from this site

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