Chicken Broccoli Quinoa Casserole

Description

Chicken Broccoli Quinoa Casserole bakes tender chicken, fluffy quinoa, broccoli, cheddar, thyme, and a homemade light cheese sauce in one 9x13 dish. It has the easy comfort of a creamy casserole with extra protein and fiber, plus a golden cheesy top and fresh parsley finish.

Instructions

1. 1Equipment: a 9x13-inch baking dish, a fine-mesh strainer, a medium pot for the quinoa, a second medium pot for the sauce, a whisk, a large microwave-safe bowl with a microwave-safe lid or plate, a large nonstick skillet, a clean bowl or small tray for the cooked chicken, a fork, tongs or a spatula, a cutting board, a knife, an instant-read thermometer, measuring cups, and measuring spoons.
2. 2Preheat the oven to 400 degrees F and grease a 9x13 inch baking dish.
3. 3Rinse 1 cup quinoa in a fine mesh strainer for 30 seconds. Combine it in a medium pot with 2 cups water. Bring to a boil, reduce heat to the lowest setting, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
4. 4Toss the chicken cubes with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper.
5. 5Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer with about 1 inch of space between the pieces. Cook for 4 to 5 minutes without stirring, until the bottoms are golden. Use tongs or a spatula to turn the chicken pieces so the pale sides touch the hot skillet. Cook for 4 to 5 minutes more, stirring once or twice, until no pink remains and the thickest pieces reach 165 degrees F. Transfer the cooked chicken to a clean bowl or small tray.
6. 6Place broccoli in a large microwave-safe bowl with 2 tbsp water. Cover with a microwave-safe lid or an upside-down microwave-safe plate and microwave for 2 minutes. Drain any water.
7. 7In a medium pot, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook for 1 minute. Slowly whisk in 2 cups chicken broth and 1/2 cup milk. Cook for 4 to 5 minutes, whisking, until thick enough to coat the back of a spoon.
8. 8Stir 1 cup cheddar, 1/2 tsp thyme, 1/4 tsp salt, and 1/4 tsp black pepper into the sauce until melted.
9. 9In the prepared baking dish, combine quinoa, chicken, broccoli, and cheese sauce. Stir gently, then sprinkle 1/2 cup cheddar over the top.
10. 10Bake uncovered for 20 to 25 minutes, until bubbly and golden in spots. Sprinkle with parsley and rest for 5 minutes before serving.

Tips and Tricks

1. 1

   Rinse quinoa before cooking to remove any bitter coating. A quick rinse gives the casserole a cleaner flavor and helps the quinoa taste nutty instead of sharp under the cheese sauce. It also gives you a better texture without adding another ingredient or step.

2. 2

   Cut chicken into even pieces so it cooks at the same speed. Uneven cubes can leave some pieces dry while others are still catching up. Check the thickest pieces for 165 degrees F. That is the difference between a meal that tastes cooked and one that tastes finished.

3. 3

   Whisk the sauce slowly after adding broth and milk. Pouring too fast can create lumps. A smooth sauce coats the quinoa, chicken, and broccoli better, giving the casserole its creamy texture. This keeps each serving balanced, even after the food sits for a few minutes.

4. 4

   Rest the casserole for five minutes after baking. The sauce thickens slightly as it sits, which makes the casserole easier to scoop. Serving immediately can make it look loose even when it is cooked. It helps the sauce or seasoning cling where you want it instead of sliding away.