Description
This creamy chicken quinoa and broccoli casserole is a healthy twist on classic comfort food. Packed with protein, whole grains, and veggies, it’s made without canned soup and comes together with a homemade creamy sauce. Perfect for meal prep or a cozy family dinner.
Ingredients
For the Casserole:
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1 cup uncooked quinoa, rinsed
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2 cups low-sodium chicken broth
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1 tablespoon olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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3 cups small broccoli florets (fresh or frozen)
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2 cups cooked, shredded chicken breast
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon dried thyme
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1/2 teaspoon paprika
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1/4 teaspoon crushed red pepper flakes (optional)
For the Creamy Sauce:
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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1 1/2 cups milk (2% or whole)
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1/2 cup plain Greek yogurt
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1 1/2 cups shredded sharp cheddar cheese, divided
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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In a medium saucepan, bring quinoa and chicken broth to a boil. Reduce heat, cover, and simmer for 15 minutes, or until quinoa is fluffy and liquid is absorbed. Set aside.
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In a large skillet, heat olive oil over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and cook 1 minute more.
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Stir in broccoli and cook for 4–5 minutes until it begins to soften. (If using frozen broccoli, thaw and drain first.)
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Add the cooked quinoa and shredded chicken to the skillet. Season with salt, pepper, thyme, paprika, and red pepper flakes.
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In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
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Slowly whisk in milk, cooking until thickened, about 3–4 minutes.
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Remove from heat and stir in Greek yogurt and 1 cup of the cheese.
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Pour the sauce over the chicken mixture and stir to combine.
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Transfer the mixture to the prepared baking dish and sprinkle with the remaining ½ cup cheese.
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Bake uncovered for 25–30 minutes, until hot and bubbly. Let cool slightly before serving.
Notes
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Great for leftovers—store in the fridge for up to 4 days.
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You can use rotisserie chicken for convenience.
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Add mushrooms or spinach for extra veggies.
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To make it gluten-free, use a 1:1 gluten-free flour blend in the sauce.