Healthy spin on chicken casserole

Chicken casserole without the carbs and guilt is what we have always wanted. Now, we finally have it with this broccoli, quinoa and cheddar chicken casserole recipe! 

Broccoli-Quinoa Casserole with Chicken and Cheddar

(Source: CookingLight)

Ingredients:

1 1/2 tablespoons canola oil

1 cup uncooked quinoa

1 1/4 cups water

1 package microwavable broccoli florets

Cooking spray

12 ounces skinless, boneless chicken breast in bite-sized pieces

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups chopped onion

6 minced garlic cloves

1/2 cup 1% low-fat milk

2 1/2 tablespoons all-purpose flour

1 1/2 cups unsalted chicken stock

2 ounces grated Parmesan cheese

1/2 cup canola mayonnaise

4 ounces shredded sharp cheddar cheese

 

Directions:

1. Heat a medium saucepan over medium high heat. Add 1 and 1/2 teaspoons oil; swirl to coat. 

2. Add quinoa and cook 2 minutes until toasted, stirring frequently. Add 1 1/4 cups water; bring to a boil.

3. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender. Remove from heat, let stand 5 minutes. 

4. Preheat oven to 400 degrees. 

5. Microwave broccoli.

6. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper, then add chicken to pan. Cook 5 minutes until brown.

7. Add 1 tablespoon oil to pan, swirl. Add onion and garlic; sauté for 5 minutes. Combine milk and flour and whisk. Add milk mixture, stock, remaining 3/8 teaspoon salt, and remaining 3/8 teaspoon pepper to pan. Bring to a boil, stir, cook 2 minutes or until thick. Remove from heat.

8. Add parmesan, stir until melted. Add in quinoa, broccoli, chicken, mayonnaise, and stir. Spoon mixture into a 2-quart glass or ceramic baking dish coated with spray. Sprinkle with cheddar or desired cheese. 

9. Bake at 400 degrees for 15 minutes or until casserole is bubbly. 

 

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