Chicken, Quinoa and Broccoli Bake

By lbgtdep

Active Time 25m
Total Time 45m
4 to 6 servings


Using rotisserie chicken in this dish significantly cuts down on prep time. Choose plain over seasoned to avoid excess sodium or competing flavors. (I’m looking at you, lemon pepper!)

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.