Chicken Broccoli Quinoa Casserole
This chicken casserole is easy to make and perfect for a weeknight dinner
Servings: 6 servings
Calories: 396kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless chicken breasts, cut into cubes
- kosher salt and pepper
- 1/2 sweet onion, diced
- 1 cup cremini mushrooms, roughly chopped
- 2 tablespoons all purpose flour
- 1 1/2 cups whole milk
- 1 cup low sodium chicken broth
- 3/4 cup dry quinoa
- 2 cups roughly chopped broccoli
- 1 tablespoon chopped fresh thyme, plus more for topping
- 1/2 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 1/4 cup grated parmesan cheese
Instructions
- 1. Preheat the broiler to high.2. Heat the olive oil in a large skillet set over medium heat. When the oil shimmers, add the chicken and season with salt and pepper. Cook 8-10 minutes, stirring occasionally until the chicken is cooked through. Remove the chicken from the skillet. 3. To the skillet, add the remaining 1 tablespoon olive oil, onion, and mushrooms. Season with salt and pepper. Cook, stirring occasionally until the onion is fragrant and the mushrooms have caramelized, about 5 minutes. Stir in the flour and cook 1 minute. 4. Slowly pour in the milk and chicken broth and bring to a simmer. Add the quinoa, broccoli, thyme, and garlic powder. Stir back in the chicken. Reduce the heat to low, cover and cook 15-20 minutes or until the quinoa is tender. Remove from the heat and add the cheese. Transfer to the oven and broil for 2-3 minutes or until the cheese has melted. 5. Top with fresh thyme and EAT!
Nutrition
Calories: 396kcal | Carbohydrates: 23g | Protein: 29g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 367mg | Potassium: 702mg | Fiber: 2g | Sugar: 4g | Vitamin A: 590IU | Vitamin C: 30.5mg | Calcium: 288mg | Iron: 2.1mg