Creamy Chicken and Broccoli Casserole
Ingredients
2 tablespoons olive oil, plus more to grease pan
2 tablespoons flour
1 cup whole milk
1 cup reduced sodium chicken broth
1/2 teaspoon salt, plus more as needed (optional)
1/2 teaspoon poultry seasoning
dash paprika
dash cayenne
2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
1 cup uncooked quinoa, rinsed
1/2 cup cooked, crumbled bacon
3 cups fresh broccoli florets
1 cup shredded Gruyere cheese
Cooking Instructions
1. Preheat the oven to 400°F, and generously grease a square baking dish with olive oil or bacon fat.
2. Make the sauce. In a medium-sized skillet, heat oil (or bacon fat), then whisk in flour. Continue whisking until mixture bubbles and toasts to a golden-brown color.
3. Carefully whisk in milk and chicken broth. Continue cooking and whisking until sauce becomes foamy and creamy. Add salt (optional), then turn off heat and set aside.
4. Season chicken breasts. Combine salt, poultry seasoning, paprika, and cayenne together, then sprinkle it all over chicken breasts on butcher paper or a bowl. Set aside.
5. Assemble casserole. Into the prepared casserole dish, combine rinsed quinoa (don’t forget to rinse it or else it will turn out bitter!), milky sauce from step two, and bacon. Lay the chicken breasts over the top of the quinoa mixture.
6. Bake uncovered for 45 minutes or until quinoa fully absorbs the liquid.
7. Prep the broccoli. While the casserole is in the oven, place the broccoli in salted boiling water for 1 minute until it turns bright green, and then strain it out in a fine mesh sieve. Run the broccoli under cold water until it’s fully cooled or place the sieve in a large bowl of ice water. Shake off excess water, and set aside.
8. Garnish the casserole. Remove the casserole from the oven. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli on top followed by the cheese. Bake for 5 minutes, then set on broil and continue to cook until cheese becomes golden brown on the exterior.
9. Remove from oven and serve immediately.
2. Make the sauce. In a medium-sized skillet, heat oil (or bacon fat), then whisk in flour. Continue whisking until mixture bubbles and toasts to a golden-brown color.
3. Carefully whisk in milk and chicken broth. Continue cooking and whisking until sauce becomes foamy and creamy. Add salt (optional), then turn off heat and set aside.
4. Season chicken breasts. Combine salt, poultry seasoning, paprika, and cayenne together, then sprinkle it all over chicken breasts on butcher paper or a bowl. Set aside.
5. Assemble casserole. Into the prepared casserole dish, combine rinsed quinoa (don’t forget to rinse it or else it will turn out bitter!), milky sauce from step two, and bacon. Lay the chicken breasts over the top of the quinoa mixture.
6. Bake uncovered for 45 minutes or until quinoa fully absorbs the liquid.
7. Prep the broccoli. While the casserole is in the oven, place the broccoli in salted boiling water for 1 minute until it turns bright green, and then strain it out in a fine mesh sieve. Run the broccoli under cold water until it’s fully cooled or place the sieve in a large bowl of ice water. Shake off excess water, and set aside.
8. Garnish the casserole. Remove the casserole from the oven. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli on top followed by the cheese. Bake for 5 minutes, then set on broil and continue to cook until cheese becomes golden brown on the exterior.
9. Remove from oven and serve immediately.
Creamy Chicken and Broccoli Casserole
Prep Time: 25 Minutes
Cook Time: 50 Minutes
Total Time: 75 Minutes
Servings: 5
Meal Type
Nutrition Facts
Applied Diet Types
- Clean Eating
Ingredients
2 tablespoons olive oil, plus more to grease pan
2 tablespoons flour
1 cup whole milk
1 cup reduced sodium chicken broth
1/2 teaspoon salt, plus more as needed (optional)
1/2 teaspoon poultry seasoning
dash paprika
dash cayenne
2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
1 cup uncooked quinoa, rinsed
1/2 cup cooked, crumbled bacon
3 cups fresh broccoli florets
1 cup shredded Gruyere cheese
Cooking Instructions
1. Preheat the oven to 400°F, and generously grease a square baking dish with olive oil or bacon fat.
2. Make the sauce. In a medium-sized skillet, heat oil (or bacon fat), then whisk in flour. Continue whisking until mixture bubbles and toasts to a golden-brown color.
3. Carefully whisk in milk and chicken broth. Continue cooking and whisking until sauce becomes foamy and creamy. Add salt (optional), then turn off heat and set aside.
4. Season chicken breasts. Combine salt, poultry seasoning, paprika, and cayenne together, then sprinkle it all over chicken breasts on butcher paper or a bowl. Set aside.
5. Assemble casserole. Into the prepared casserole dish, combine rinsed quinoa (don’t forget to rinse it or else it will turn out bitter!), milky sauce from step two, and bacon. Lay the chicken breasts over the top of the quinoa mixture.
6. Bake uncovered for 45 minutes or until quinoa fully absorbs the liquid.
7. Prep the broccoli. While the casserole is in the oven, place the broccoli in salted boiling water for 1 minute until it turns bright green, and then strain it out in a fine mesh sieve. Run the broccoli under cold water until it’s fully cooled or place the sieve in a large bowl of ice water. Shake off excess water, and set aside.
8. Garnish the casserole. Remove the casserole from the oven. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli on top followed by the cheese. Bake for 5 minutes, then set on broil and continue to cook until cheese becomes golden brown on the exterior.
9. Remove from oven and serve immediately.
2. Make the sauce. In a medium-sized skillet, heat oil (or bacon fat), then whisk in flour. Continue whisking until mixture bubbles and toasts to a golden-brown color.
3. Carefully whisk in milk and chicken broth. Continue cooking and whisking until sauce becomes foamy and creamy. Add salt (optional), then turn off heat and set aside.
4. Season chicken breasts. Combine salt, poultry seasoning, paprika, and cayenne together, then sprinkle it all over chicken breasts on butcher paper or a bowl. Set aside.
5. Assemble casserole. Into the prepared casserole dish, combine rinsed quinoa (don’t forget to rinse it or else it will turn out bitter!), milky sauce from step two, and bacon. Lay the chicken breasts over the top of the quinoa mixture.
6. Bake uncovered for 45 minutes or until quinoa fully absorbs the liquid.
7. Prep the broccoli. While the casserole is in the oven, place the broccoli in salted boiling water for 1 minute until it turns bright green, and then strain it out in a fine mesh sieve. Run the broccoli under cold water until it’s fully cooled or place the sieve in a large bowl of ice water. Shake off excess water, and set aside.
8. Garnish the casserole. Remove the casserole from the oven. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli on top followed by the cheese. Bake for 5 minutes, then set on broil and continue to cook until cheese becomes golden brown on the exterior.
9. Remove from oven and serve immediately.