Cheesy Chicken Quinoa Casserole with Broccoli

If the kids have not grown to love quinoa just yet, try my Cheesy Chicken Quinoa Casserole with Broccoli. This casserole mimics a baked macaroni and cheese, slowly opening the door to other quinoa recipes your children will love. Quinoa is packed with protein while shredded chicken and cheese make the casserole hearty. I use frozen broccoli as its quick and adds extra fiber, but feel free to use fresh broccoli or any other vegetable that your family enjoys. Cheesy Chicken Quinoa Casserole with Broccoli is versatile, satisfying, and wholesome.

Recipes Similar to Cheesy Chicken Quinoa Casserole with Broccoli:

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What are the Health Benefits of Quinoa?

The most notable benefit of quinoa is just how much protein is inside. This dish as written has a whole 20 grams of protein per 1 cup serving. Quinoa also contains fiber, vitamin B6, amino acids, and iron. Those with digestive issues or low-iron deficiencies will benefit from meals with quinoa. It is also a gluten-free food and loved by those who are gluten-intolerant.

Quinoa is an excellent alternative to white rice, pasta, or any other fluffy starch. It is versatile and takes on the flavors of whatever dish you are making. For more interesting quinoa recipes, try my Healthy Whole Wheat Banana Quinoa Pancakes.

Ingredients in Cheesy Chicken Quinoa Casserole with Broccoli

• frozen broccoli florets
• boneless, skinless chicken breasts
• low-sodium chicken broth
• quinoa
• unsalted butter
• white whole wheat flour
• skim milk
• plain, nonfat Greek yogurt
• garlic powder
• onion powder
• salt
• black pepper
• Panko breadcrumbs
• shredded Parmesan cheese

How to Make Cheesy Chicken Quinoa Casserole with Broccoli

Start by preheating the oven to 350ºF. Bring a large stockpot of salted water to a boil. Add the broccoli and cook for 1-2 minutes.

Remove with a slotted spoon and reserve. Bring the water to a simmer, add the chicken and cook for 15-20 minutes, or until the chicken is cooked through. Remove the chicken breasts and set on a plate to cool. When cool enough to touch, shred the chicken. While the chicken is cooking: Heat a medium saucepan over high heat, add 2 cups of chicken broth and the quinoa. Bring to a boil, then reduce the heat to low. Cover and cook for 13-15 minutes until quinoa is cooked. Remove quinoa from heat and let stand for 5 minutes; uncover and fluff with a fork.

Heat a large skillet over medium-high heat and melt the butter. Add the flour and stir for 1 minute. Whisk the milk and 1 cup of chicken broth, and continue whisking until the sauce thickens for about 6-8 minutes, being careful to turn the heat down as is starts to boil. Take the sauce off the burner and let stand for 5 minutes. Stir in the yogurt, garlic powder, onion powder, salt and black pepper.

In a large mixing bowl, stir together the previously set-aside broccoli, shredded chicken, cooked quinoa and sauce.

Transfer the mixture to the prepared baking dish. Cover the top with the Panko crumbs and lightly spray the top with nonstick cooking spray. Evenly sprinkle the cheese over the Panko. Bake for 25-30 minutes, or until the cheese melts.