2 cups chicken broth
1 cup milk
1 tsp any poultry seasoning
1/2 cup flour
2 cups water, divided
1 cup uncooked quinoa, rinsed
1 pound boneless skinless chicken breasts
2 tsp of your favourite basic blend spice
1/4 cup shredded cheese (I used cheddar, but any will work)
3 cups fresh broccoli florets
1. Sauce: Preheat oven to 400F. Grease 9×13 baking dish. Bring chicken broth and 1/2 cup milk to low boil in a saucepan. Whisk the other 1/2 cup milk with the poultry seasoning and flour; then add the mixture to the boiling liquid and whisk until a creamy sauce forms.
2. In a large bowl, mix the sauce from step one, 1 cup water, and quinoa. Stir to combine. Pour mixture into prepared baking dish. Slice the chicken breasts into thin strips and lay over quinoa mixture. Sprinkle with seasoning. Bake uncovered for 30 mins.
3. While the casserole is in the oven, boil broccoli in water for 1 minute until bright green. Drain and rinse under cold water. Set aside.
4. Remove the casserole from the oven, check mixture by stirring around in pan. If necessary bake for another 10-15mins. (I always bake these extra minutes until it’s less watery.) When quinoa and chicken are cooked, and the sauce is thickened, add the broccoli. Top with cheese and bake for another 5 minutes until it’s melted.
YUM! My husband and I actually ate this entire casserole one night because it was so good….also because we were so hungry. But regardless, it’s definitely a keeper.
Found at and slightly altered from: