Chicken and Broccoli Casserole with Quinoa
Try Success® Tri-Color Quinoa instead of rice in this delicious chicken and broccoli casserole and watch it disappear as fast as you serve it!
Ingredients
- 1 bag Success® Tri-Color Quinoa
- 2 cups broccoli florets
- 2 tbsp olive oil, divided
- 1/4 cup seasoned Japanese bread crumbs
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1/4 tsp poultry seasoning
- 2 cups milk
- 1 1/2 cups shredded Cheddar cheese, divided
Instructions
You can’t go wrong with this Chicken and Broccoli Casserole with Quinoa, inspired by a tried and true classic. Our version gives the traditional recipe a power boost by using Success® Tri-Color Quinoa instead of rice.
Step 1
Preheat oven to 350°F.
Step 2
Prepare quinoa according to package directions. Within the last 3 minutes of cooking time, add broccoli to cooking water. Drain and set aside.
Step 3
In same saucepan, heat 1 tablespoon olive oil over medium heat. Add bread crumbs and sauté until golden brown, about 2 minutes. Remove to a small bowl and reserve.
Step 4
Heat remaining oil in same pan over medium heat. Season chicken with salt and pepper. Sauté until chicken is browned on both sides. Remove to another small bowl and reserve.
Step 5
Melt butter in saucepan over medium heat. Stir in flour and poultry seasoning. Whisk, stirring constantly, for 1 minute.
Step 6
Gradually whisk in milk. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 minutes.
Step 7
Remove from heat and stir in 1 cup of cheese, quinoa, broccoli and chicken.
Step 8
Spread mixture into a 2-quart baking dish. Top with remaining cheese and bake for 30 minutes.
Step 9
Remove from oven and top with toasted bread crumbs.
