12 ounces skinless, boneless chicken breast, cut into bite-sized pieces
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups chopped onion
6 garlic cloves, minced
1/2 cup 1% low-fat milk
2 1/2 tablespoons all-purpose flour
1 1/2 cups unsalted chicken stock
2 ounces Parmesan cheese, grated (about 1/2 cup)
1/2 cup canola mayonnaise
4 ounces sharp cheddar cheese, shredded (1 cup)
How to Make It
Heat a medium saucepan over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add quinoa; cook 2 minutes or until toasted, stirring frequently. Add 1 1/4 cups water; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender. Remove from heat; let stand 5 minutes. Fluff with a fork.
Preheat oven to 400°.
Cook broccoli in microwave according to package directions, reducing cook time to 2 1/2 minutes.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook 5 minutes or until browned, turning occasionally; remove from pan.
Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and garlic; sauté 5 minutes. Combine milk and flour, stirring with a whisk. Add milk mixture, stock, remaining 3/8 teaspoon salt, and remaining 3/8 teaspoon pepper to pan. Bring to a boil, stirring frequently; cook 2 minutes or until thickened. Remove from heat; cool slightly. Add Parmesan, stirring until cheese melts. Stir in quinoa, broccoli, chicken, and mayonnaise. Spoon mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Sprinkle with cheddar. Bake at 400° for 15 minutes or until casserole is bubbly and cheese melts.
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Would give it 5 stars, but made the quinoa with chicken broth. Turned out very good; but did take longer than a 20 min. prep. I also mixed everything in the deep skillet that I already used for sauteing and put that in the oven–no need for one more dish. Will make again!
Wow!! This was our first time cooking with quinoa and we were so surprised with how much we liked this dish. The quinoa has a great flavor and feels heartier--and less starchy--than the rice of a traditional casserole. I cooked the quinoa in chicken broth instead of water and I think that really added to the flavor. The casserole has a wonderfully creamy consistency but is not heavy. Topped with a splash of hot sauce...delish! It made plenty and I am looking forward to lunch tomorrow for leftovers. My husband is still talking about it and has asked that it be added to our regular rotation.
I was pleasantly surprised by this one! It was not bland at all and the sauce was complex yet light. I used red/white quinoa, regular mayo (but not the full amount) and regular broth and it was very flavorful. I was also surprised by how much leftovers I had. I look forward to making this again -- it will be perfect in the dead of winter..
I really liked this! I used red quinoa cause that's what I had on hand and left out the onion because I didn't have one. I would suggested while the quinoa is simmer to start working on the rest of the recipe because it does take a bit of prep work and this might be a good one to use if you have leftover chicken already cooked. It was delicious and will def make again!
Delicious! Excellent weeknight dinner that everyone enjoyed. I used skim milk, Cabot light cheddar, and low fat mayo, and it was still very rich and creamy. Also increased the broccoli to 1 lb, and added a cup od chopped mushrooms to the onions and garlic sauté. Huge portions as well! I got at least 8, it calls for 6. Definitely a keeper!
This was good, not at all bland like I feared. However it was kind of complicated to make. I love when they say 20 minutes prep time - only if I had Martha Stewart's staff! A few adjustments: it was too saucey, double the quinoa. Cut cheddar cheese in half. I used Greek yogurt instead of mayo. I'll def make this again, hopefully it won't take as long next time!
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