I’m determined to get this recipe up today, even if it isn’t super early like they usually are. I write best in the morning. So when I sat down yesterday afternoon to write out this post I stared at a picture of broccoli casserole for a few minutes then gave up. But today I’ve had half a cup of coffee, about 3 hours of sleep, and I’m ready to go.
This past weekend during the #SundaySupper chat I mentioned how much I like quinoa and veggie dishes and would you look at that here I have one for you today. This dish is a little fancier than my go to dinner of roasted veggies and quinoa, but it’s still pretty easy. The quinoa cooks in the dish, which means you don’t have to pre-cook. You know I hate doing that.
This is a great dish to bring to your friends who have just had babies, it’s an easy casserole, but it’s also kind of healthy. Help them get back on track and lose that baby weight all while doing virtually no work on your end.
- 2 cups chicken stock
- 1 cup skim milk
- 1 teaspoon poultry seasoning
- ½ cup flour
- 1 cup water + up to one additional cup
- 1 cup uncooked quinoa, rinsed
- 1 lb chicken breasts, raw
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups frozen broccoli florets
- ¼ cup shredded white cheddar
- Preheat oven to 400 degrees and spray a 9x13 baking dish with non stick cooking spray.
- In a small bowl whisk ½ cup milk with poultry seasoning and flour. Bring chicken broth and other ½ cup milk to a boil in a sauce pan. Whisk the milk/flour mixture into the boiling liquid and whisk until thickened and creamy.
- Slice chicken into thin strips. Add quinoa, milk sauce, and water to baking dish, mix well. Lay chicken strips on top, sprinkle with salt and pepper, and bake uncovered for 35 minutes.
- Remove casserole from oven, add additional water if needed, add broccoli, and carefully stir together, bake an additional 10-15 minutes until you have a creamy casserole. Top with cheese and baked for 5 minutes until melted.
Approx cost per serving: $1.78
Adapted from Pinch of Yum