Broccoli-Quinoa Casserole With Chicken & Cheddar

Broccoli-Quinoa Casserole With Chicken & Cheddar

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  • Prep Time


  • Total Time


  • Servings



  • tablespoons canola oil

  • 1

    cup quinoa, rinsed and drained

  • cups water

  • 1

    (12-ounce) package microwave-in-bag broccoli florets

  • 12

    ounces skinless, boneless chicken breast, cut into bite-sized pieces

  • ½

    teaspoon kosher salt

  • ½

    teaspoon freshly ground black pepper

  • cups chopped onions

  • 6

    garlic cloves, minced

  • ½

    cup 1% low-fat milk

  • tablespoons all-purpose flour

  • cups unsalted chicken stock, such as Swanson

  • 2

    ounces Parmesan cheese, grated (about ½ cup)

  • ½

    cup canola mayonnaise

  • 4

    ounces sharp cheddar cheese, shredded (about 1 cup)


Heat oven to 400 degrees. Heat a medium lidded saucepan over medium-high heat. Add 1½ teaspoons oil, swirling to coat pan. Toast quinoa, stirring frequently, 2 minutes. Add 1¼ cups water and bring to a boil. Cover pan, reduce heat and simmer until quinoa is tender, 12 minutes. Remove from heat and let sit, covered, 10 minutes. Remove lid and fluff quinoa with a fork. Set aside. Meanwhile, cook broccoli in microwave according to package directions, but reduce cook time to 2½ minutes. Set aside. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add chicken to pan and season with ⅛ teaspoon salt and ⅛ teaspoon pepper. Cook chicken, turning occasionally, until browned on both sides, 5 minutes. Remove from pan. Add 1 tablespoon oil to pan, swirling to coat. Sauté onions and garlic 5 minutes. In a bowl, combine milk and flour and whisk until smooth. Add milk mixture, stock and remaining salt and pepper to onion-garlic mixture in pan. Bring liquid to a boil and cook, stirring frequently, until thick, 2 minutes. Remove from heat and let cool slightly. Once cooled, stir in Parmesan until cheese melts. Stir in cooked quinoa, broccoli, chicken and mayonnaise. Spoon mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Top with shredded cheddar. Bake until top is bubbly and cheese melts, 15 minutes.


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