Chicken Broccoli Cheese Quinoa Casserole

A Weeknight Wonder: Chicken Broccoli Cheese Quinoa Casserole

As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between work deadlines, school pick-ups, and the never-ending to-do list, whipping up something elaborate often feels impossible. That's why I've become a huge fan of one-pan wonders, and this Chicken Broccoli Cheese Quinoa Casserole is a shining example. It's incredibly easy to make, packed with nutrients, and satisfies even the pickiest eaters in my family (and believe me, I have one!).

The beauty of this recipe lies in its simplicity. No complicated techniques, no fancy ingredients—just wholesome goodness that comes together beautifully. The quinoa provides a hearty base, acting as a fantastic source of protein and fiber, keeping everyone feeling full and energized. The broccoli adds a vibrant green punch and a welcome dose of vitamins, while the chicken offers lean protein to help build and repair tissues. And let's not forget the creamy, cheesy goodness that binds it all together – a comforting element that truly elevates this dish.

Preparing this casserole is a breeze. Most of the ingredients can be prepped ahead of time, meaning you can assemble the casserole in the morning and pop it in the oven right before dinner. It's the perfect make-ahead dish for busy weeknights, eliminating the stress of last-minute meal prep. And the clean-up is minimal, too! Just one pan to wash – a definite win in my book.

Beyond the convenience, this casserole is incredibly versatile. Feel free to swap out the chicken for turkey, shrimp, or even tofu for a vegetarian option. If you're not a broccoli fan, you can substitute other vegetables like cauliflower, peas, or carrots. The possibilities are endless! I've even experimented with different cheese blends, from sharp cheddar to a creamy blend of mozzarella and parmesan – each adds its unique flair.

The casserole's flavour is comforting and familiar, offering a taste of home-cooked goodness without the hours of preparation. It's the kind of dish that warms the soul, bringing the family together around the dinner table – something that is so precious in our hectic lives. It's also great for meal prepping; it reheats beautifully, making it a fantastic lunch option for the days ahead. Honestly, this casserole has quickly become a family favourite, a go-to meal that always pleases, always delivers, and always makes life a little bit easier.

This recipe is more than just a meal; it's a testament to how delicious and healthy food can be, even amidst the chaos of everyday life. So, give it a try. You might just find your new weeknight favourite.

Ingredients you'll need:

• 1/4 cup water
• 1/2 cup chopped celery
• 3 cloves garlic minced
• Salt and pepper to taste
• 1 cup milk
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 onion, chopped
• 1-1/2 cups shredded cheddar cheese
• 1 teaspoon poultry seasoning
• 1 cup panko bread crumbs
• 1 cup quinoa rinsed and drained
• 3 cups low sodium chicken broth divided
• 3 cups broccoli florets cut into bite size pieces
• 2 tablespoons gluten-free or all purpose flour
• 2 chicken breasts cooked shredded or cut into bite size pieces

Tips for Success:

• Don't overcook the quinoa. Follow the package instructions carefully to avoid a mushy texture.
• Roast the broccoli for extra flavor. Roasting brings out the natural sweetness of the broccoli.
• Add some spice! A pinch of red pepper flakes adds a delightful kick.
• Make it your own! Experiment with different vegetables, cheeses, and herbs to create your own unique version.

Step-by-step

• Preheat oven to 350 degrees. Spray an 9x13 baking dish with nonstick spray then set aside.
• In a medium saucepan, over high heat, bring 2 cups low sodium chicken broth to a boil. Stir in the rinsed and drained quinoa. Cover, reduce heat to low, and simmer for about 20 minutes or until almost all the liquid has been absorbed and quinoa is tender. Remove from heat then let sit, covered, for 10 minutes and set aside.
• In a large microwave-safe bowl, add the broccoli florets and ½ cup of water. Heat in the microwave for 2 minutes until the broccoli florets are bright green and slightly tender. Set aside.
• Meanwhile, in a large skillet or dutch oven over medium-high heat, add 1 tablespoon of olive oil and melt one tablespoon of butter. Add chopped onion and chopped celery and saute for about 5 minutes until the onions are soft. Add minced garlic and saute for about 1 minute.
• Sprinkle in flour (gluten-free flour, if desired) and stir to cook for 1 minute. Reduce heat to medium. Slowly pour in 1 cup low sodium chicken broth, followed by one cup of milk, stirring to avoid lumps. Add poultry seasoning, and salt and pepper to taste. Turn heat back down to low then simmer until slightly thickened, 5 minutes.
• Remove skillet from heat then pour sauce into the large bowl of broccoli. Add cooked quinoa, cooked chicken, and half the cheese and then stir to combine.
• Pour mixture into prepared 9x13 baking dish then sprinkle remaining cheese on top. Sprinkle bread crumbs evenly on top. Place the baking dish on top of a baking sheet in case of bubble overs then bake for 20-25 minutes or until top is golden brown and bubbly.
• Let cool for 10 minutes before serving.