Rating: 4 stars
23 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 6
  • 4 star values: 11
  • 5 star values: 6

In our updated riff on chicken-rice casserole, whole-grain quinoa stands in for the typical white rice. It's a modern interpretation that still has loads of old-school comfort-food appeal.

Ann Taylor Pittman
Recipe by Cooking Light October 2014

Gallery

Brian Woodcock; Styling: Claire Spollen

Recipe Summary

hands-on:
20 mins
total:
55 mins
Yield:
Serves 6 (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

449 calories; fat 21.3g; saturated fat 6.7g; mono fat 9g; poly fat 4.5g; protein 34g; carbohydrates 29g; fiber 4g; cholesterol 75mg; iron 3mg; sodium 668mg; calcium 333mg.
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