Chicken Broccoli Casserole
Chicken Broccoli Casserole is a delicious weeknight balanced meal full of protein, wholesome vegetables and hearty grains - it's a cheesy comforting recipe!
Servings 6 servings
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into cubes
- 1 cup uncooked quinoa rinsed
- 2 cups broccoli florets
- Salt and pepper to taste
- 1 cup chicken broth
- 2 cups 2% milk
- ¼ cup all purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup Roth Havarti Cheese shredded
- ½ cup Roth Grand Cru Cheese shredded
Preheat oven to 400°F. Generously grease a 9 x 13 casserole dish with cooking spray.
In a small saucepan over medium heat, heat the chicken broth and milk together. Then slowly whisk in the flour, garlic powder, Italian seasoning, salt and pepper until smooth.
Drizzle the olive oil to the bottom of a casserole dish, add the chicken cubes and season with salt and pepper. Add the quinoa and the Havarti cheese on top, then transfer the sauce over the quinoa and chicken. Bake in the preheated oven for 45 minutes, tossing halfway through to separate any clumped quinoa.
Blanch the broccoli by cooking it for one minute in boiling water, then transferring it to an ice bath to stop the cooking.
Remove the casserole from the oven and fold in the broccoli, leaving some on top. Sprinkle the Grand Cru cheese on top and return to the oven until the cheese melts, about 5 more minutes.
Remove from oven and let stand for a few minutes before serving.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. To reheat, just place in the microwave until warmed through. Reheat single serving portions or only reheat the full dish once as it contains chicken.
Make Ahead Tips: You can prep the whole dish ahead of time, up to the point of baking, and then cover it in foil and keep in the fridge until you are ready to bake it. It will keep uncooked for a day or two depending on the use by date of your chicken. You can also bake it, then let it cool and keep covered in the fridge for 2-3 days and reheat it.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of milk, you can use plant-based milk or only chicken broth.
- I tested this recipe with a whole wheat white flour, but it will work with gluten-free flour.
- You can replace the quinoa with rice or pasta of choice.
Calories: 355kcal | Carbohydrates: 32g | Protein: 29g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 528mg | Potassium: 697mg | Fiber: 3g | Sugar: 5g | Vitamin A: 415IU | Vitamin C: 31mg | Calcium: 253mg | Iron: 2mg