- 4
- 25 mins
- 45 mins
Ingredients
- 1 cup dry quinoa
- 2 tablespoons unsalted butter
- 1/2 small onion, chopped
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 1/2 cup shredded cheddar cheese, divided
- 1/4 cup sour cream
- Salt and pepper
- 2 cups chopped plain rotisserie chicken meat, skin and bones discarded
- 1 1/2 cups blanched broccoli florets
Preparation
Step 1
Prepare the quinoa according to package directions.Preheat the oven to 400 degrees F. Grease a 1 1/2- or 2-quart casserole dish.
In a medium saucepan over medium-high heat, melt the butter. Add the onion and sauté until softened, about 5 minutes. Sprinkle the flour over the onions and stir to combine. Cook for 1 minute. Add the milk and bring to a simmer. When the mixture begins to thicken, turn off the heat and stir in 1 cup cheese. Mix until the cheese is melted, then blend in the sour cream. Season with salt and pepper to taste.
In a large bowl, combine the chicken, quinoa and broccoli. Pour the cheese mixture into the bowl and fold all the ingredients together. Pour into the prepared pan. Sprinkle with the remaining 1/2 cup cheese. Bake in the oven until hot and the cheese is melted, 20 minutes. Serve hot.
Tip: We use tri-color quinoa in this recipe, but feel free to use whatever color you prefer or have available.