Creamy Chicken Quinoa Broccoli (Print Version)
# Ingredients:
→ For the Casserole
01 -
1 cup uncooked quinoa, rinsed
02 -
2 cups low-sodium chicken broth
03 -
1 tablespoon olive oil
04 -
1 small onion, finely chopped
05 -
2 cloves garlic, minced
06 -
3 cups small broccoli florets (fresh or frozen)
07 -
2 cups cooked, shredded chicken breast
08 -
1 teaspoon salt
09 -
1/2 teaspoon black pepper
10 -
1/2 teaspoon dried thyme
11 -
1/2 teaspoon paprika
12 -
1/4 teaspoon crushed red pepper flakes (optional)
→ For the Creamy Sauce
13 -
2 tablespoons unsalted butter
14 -
2 tablespoons all-purpose flour
15 -
1 1/2 cups milk (2% or whole)
16 -
1/2 cup plain Greek yogurt
17 -
1 1/2 cups shredded sharp cheddar cheese, divided
# Instructions:
01 -
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
02 -
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.
03 -
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.
04 -
Stir in broccoli and cook for 4–5 minutes until it begins to soften. (If using frozen broccoli, thaw and drain first.)
05 -
Add the cooked quinoa and shredded chicken to the skillet. Season with salt, pepper, thyme, paprika, and red pepper flakes.
06 -
In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
07 -
Slowly whisk in milk, cooking until thickened, about 3–4 minutes. Remove from heat and stir in Greek yogurt and 1 cup of the cheese.
08 -
Pour the sauce over the chicken mixture and stir to combine. Transfer the mixture to the prepared baking dish and sprinkle with the remaining ½ cup cheese.
09 -
Bake uncovered for 25–30 minutes, until hot and bubbly. Let cool slightly before serving.
# Notes:
01 -
Great for leftovers—store in the fridge for up to 4 days.
02 -
You can use rotisserie chicken for convenience.
03 -
Add mushrooms or spinach for extra veggies.
04 -
To make it gluten-free, use a 1:1 gluten-free flour blend in the sauce.