Chicken Broccoli Cheese Quinoa Casserole

Chicken Broccoli Cheese Quinoa Casserole is a healthy twist on the classic Chicken Broccoli and Rice Casserole in that it uses high protein, gluten free quinoa instead of rice, and has no canned soups

3 cups low sodium chicken broth divided
1 cup quinoa rinsed and drained
3 cups broccoli florets cut into bite size pieces
1/4 cup water
1 tablespoon butter
1 tablespoon olive oil
1/2 onion chopped
1/2 cup celery chopped
3 cloves garlic minced
2 Tablespoons gluten-free or all purpose flour I used gluten-free flour
1 cup milk
1 teaspoon poultry seasoning
salt and pepper to taste
2 chicken breasts cooked, shredded or cut into bite size pieces
1-1/2 cups shredded cheddar cheese
1 cup panko bread crumbs
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-Preheat oven to 350 degrees. Spray an 9x13 baking dish with nonstick spray then set aside.
-In a medium saucepan, over high heat, bring 2 cups low sodium chicken broth to a boil. Stir in the rinsed and drained quinoa. Cover, reduce heat to low, and simmer for about 20 minutes or until almost all the liquid has been absorbed and quinoa is tender. Remove from heat then let sit, covered, for 10 minutes and set aside.
-In a large microwave-safe bowl, add the broccoli florets and 1/4 cup of water. Heat in the microwave for 2 minutes until the broccoli florets are bright green and slightly tender. Set aside.
-Meanwhile, in a large skillet or dutch oven over medium-high heat, add 1 tablespoon of olive oil and melt one tablespoon of butter. Add chopped onion and chopped celery and saute for about 5 minutes until the onions are soft. Add minced garlic and saute for about 1 minute.
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