Quinoa Chicken & Broccoli Casserole

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!