Chicken Broccoli Casserole is a hearty, comforting and deliciously satisfying dish that's perfect for busy days. Here you get nutritious quinoa tossed with protein rich tender chicken, vitamin packed broccoli and it's all tossed with a rich and creamy sauce.
Ready in: 55minutes
1 1/4lbsboneless, skinless chicken breasts, cooked and diced
12ozbroccoli florets(about 4 cups), diced and steamed just until tender
1 1/2cupsdry quinoa
2cupslow-sodium chicken broth
1 1/2Tbspextra virgin olive oil
1cupfinely chopped onion(about 1 medium onion)
Salt and freshly ground black pepper to taste
4ozfinely shredded parmesan cheese, divided (about 1 cup slightly packed)
1Tbspchopped fresh parsley(or 1 tsp dried)
Cook quinoa according to directions replacing 2 cups of water with the 2 cups chicken broth (so you should be using 2 cups broth 1 cup water). Preheat oven to 325 degrees.
In a large skillet, melt butter along with olive oil. Add in onion and saute over medium heat until soft. Add in garlic and flour and cook, stirring constantly for 1 minute.
While whisking slowly pour in milk, then add in thyme and season with salt and pepper to taste.
Cook, stirring constantly until thickened then remove from heat and stir in half of the parmesan cheese, then mix in sour cream, lemon juice and fresh parsley.
To assemble, butter a 13 by 9-inch baking dish and spread half of the cooked quinoa into an even layer in bottom of baking dish. Then spread steamed broccoli into an even layer over quinoa, followed by chicken then remaining cooked quinoa.
Pour white sauce evenly over top and spread into an even layer and sprinkle top with remaining parmesan cheese. Bake in preheated oven 25 minutes. Serve warm.