This casserole has the elements of baked macaroni and cheese, but uses gluten-free quinoa as a pasta alternative!
Ingredients
112 ozbag frozen broccoli florets
1lbboneless, skinless chicken breasts
3cupslow-sodium chicken broth
1cupquinoa,uncooked
2tbspunsalted butter
2tbspwhite whole wheat flour
1cupskim milk
1/3cupplain, nonfat Greek yogurt
2tspgarlic powder
2tsponion powder
1/2tspsalt
1/4tspblack pepper
1/4cupPanko breadcrumbs
1/4cupshredded Parmesan cheese
Instructions
Preheat 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.