This recipe has become one of my favorites among many. I love casseroles because they can be easily adaptable to a healthier profile and are so easy!
Quinoa Chicken & Broccoli Casserole
Serves 8
Ingredients
- 2 tbsp butter, 1 tsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 pound shiitake or other mushrooms, sliced
- 3 tbsp AP flour
- 3-4 cups skim milk (or you could do 1/2 broth, 1/2 milk)
- 3-4 heads of broccoli, chopped
- 2 cups quinoa
- 1-1.5 cups Italian cheese mix, shredded (I used TJ’s Italian Mix)
- 1/2 tsp salt, all purpose seasoning, garlic powder, 1 tsp thyme, 1 tsp herbes de provence, pinch of cayenne
- 2 cups cooked chicken breast meat, chopped
Preparation
1. Heat 1 tsp olive oil in a large nonstick skillet over medium-high heat. Add onion, and cook. Stir in garlic, and cook 1 minute. Add mushrooms, and cook 8 minutes or until softened.
2. Melt 2 tbsp butter in a large Dutch oven over medium-high heat. Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly until mixture thickens. Add broccoli and quinoa to cook halfway. Remove from heat and slowly whisk in 1/2 cup cheese, seasonings, mushroom mixture and chicken. Transfer to a lightly greased 13- x 9-inch (4-quart) casserole dish.
3. Cover and refrigerate overnight, or bake, covered with foil, at 375° for 30 minutes or until bubbly, uncover, sprinkle with the rest of the cheese and brown for 10 minutes.
Great for leftovers too!
I can’t wait to make this! Thanks for the recipe!
Comment by Erin at The Healthy Apron — May 20, 2010 @ 8:20 am
Sounds delish! Plan on trying it soon. Just wondering if you know if it freezes well?
Comment by Joanne — July 6, 2010 @ 8:02 pm
Joanne, Thanks! You know I haven’t tried freezing it, but I would like to think so. If you try it let me know 🙂
Comment by Kristen :) — July 6, 2010 @ 8:41 pm
I’m going to try out this recipe this week and will freeze a portion of it and reheat in a few weeks. I’ll let you know how it goes! Also, FYI, I’m putting a link to the recipe in my blog.
Comment by Joanne @ Mostly Fit Mom — August 2, 2010 @ 4:10 pm
Joanne, Awesome! thanks and let me know 🙂
Comment by Kristen :) — August 2, 2010 @ 4:24 pm
@Kristen 🙂, Tried out the recipe tonight. Delicious! The flavours were great. I’ve put some in the freezer for later on, so I’ll let you know how that turns out, too.
Comment by Joanne @ Mostly Fit Mom — August 4, 2010 @ 9:10 pm
Joanne, yay! good to hear, let’s see how the freezer holds up 🙂
Comment by Kristen :) — August 5, 2010 @ 8:25 am
@Joanne, Hi! Just checking in to see if it ever turned out from the freezer? yay or nay?
Comment by Kristen :) — September 19, 2010 @ 6:04 pm
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Pingback by Freezer meals take over « Get Healthy With Heather — September 27, 2010 @ 6:44 am
Should the quinoa be cooked before adding to the recipe?
Comment by Eric — February 12, 2011 @ 10:46 am
@Eric, For this recipe it is slightly cooked in the milk mixture with the broccoli and then finishes off cooking when it is baking 🙂
Comment by Kristen :) — February 12, 2011 @ 3:05 pm
[…] Broccoli Casserole Posted on May 3, 2011 by oatmealmountain This recipe was adapted from Eating RD. If you’ve never had quinoa before, it is an amino acid-rich (protein) seed that has a fluffy, […]
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