Best 7 Creamy Chicken Quinoa And Broccoli Casserole Recipes

CREAMY CHICKEN BROCCOLI CASSEROLE WITH QUINOA

Steps:

• Cook quinoa according to directions replacing 2 cups of water with the 2 cups chicken broth (so you should be using 2 cups broth 1 cup water). Preheat oven to 325 degrees.
• In a large skillet, melt butter along with olive oil. Add in onion and saute over medium heat until soft. Add in garlic and flour and cook, stirring constantly for 1 minute.
• While whisking slowly pour in milk, then add in thyme and season with salt and pepper to taste.
• Cook, stirring constantly until thickened then remove from heat and stir in half of the parmesan cheese, then mix in sour cream, lemon juice and fresh parsley.
• To assemble, butter a 13 by 9-inch baking dish and spread half of the cooked quinoa into an even layer in bottom of baking dish. Then spread steamed broccoli into an even layer over quinoa, followed by chicken then remaining cooked quinoa.
• Pour white sauce evenly over top and spread into an even layer and sprinkle top with remaining parmesan cheese. Bake in preheated oven 25 minutes. Serve warm.

CREAMY CHICKEN, BROCCOLI AND QUINOA CASSEROLE

Steps:

• Preheat oven to 350°F. Grease a 9-inch square casserole dish.
• Season sliced chicken breasts generously with salt and pepper.
• Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook 3-4 minutes on each side, until browned. Set aside.
• On the same skillet, melt butter over medium heat. Scrape the brown bits off the bottom of the pan. Add onions and sauté for 1 minute. Add garlic and sauté for another minute or 2 until onions are soft and translucent.
• Add in flour and cook for 1 minute until lightly browned. Whisk in the chicken stock and milk. Bring to a boil and add parsley. Cook for 2 minutes, continuously whisking.
• Turn heat down to low, add broccoli and simmer covered for 3 minutes.
• Stir in quinoa, chicken, Greek yogurt, 3/4 cup of the cheese, salt and pepper. Toss to combine.
• Spread mixture into the casserole dish. Bake for 12 minutes.
• Sprinkle the remaining cheese and the Panko bread crumbs on top. Bake for another 5 minutes until cheese in melted and top is lightly browned.

CREAMY CHICKEN QUINOA AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really, really sticks to the sides). Bring the chicken broth and 1/2 cup milk to a low boil in a saucepan. Whisk the other 1/2 cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
• In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
• While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
• Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

QUINOA AND BROCCOLI CASSEROLE

Steps:

• Place the quinoa in fine sieve or strainer and rinse thoroughly under cool running water and allow to drain.
• Position a rack in the middle of the oven and heat to 350 degrees F.
• Bring the quinoa, chicken stock and 2 teaspoons of the salt to a boil in a medium saucepan over high heat. Reduce the heat to low, stir, cover and cook for 15 minutes. When 5 minutes remain, add the broccoli right on top of the quinoa and replace the lid.
• Heat a large, straight-sided saute pan over high heat and add the mushrooms and 1/3 cup of water. Cook until the mushrooms collapse, 2 to 3 minutes, then add 2 tablespoons of the butter and cook until browned. Remove to a large bowl.
• Add the remaining 2 tablespoons of butter to the pan along with the onions and the remaining teaspoon of salt. Reduce the heat to low and sweat the onions until translucent, about 5 minutes. Then stir in the mustard, smoked paprika, black pepper, cayenne and white pepper and cook for 1 minute more. Add the half-and-half to the pan and heat until warm.
• Whisk the egg in a medium bowl and temper with 1 cup of the hot liquid, continuing to whisk to prevent curdling. Then whisk the egg mixture back into the saute pan and add the cheese, stirring until melted.
• Add the quinoa, broccoli, mayonnaise and the melted cheese mixture to the bowl with the mushrooms and stir to combine.
• Pour the quinoa mixture into an ungreased 9-by-13-inch glass baking dish (see Cook's Note). Bake until set and just beginning to brown, about 45 minutes or until the internal temperature reaches 205 to 210 degrees F. Cool 10 minutes before serving.

CREAMY CHICKEN QUINOA AND BROCCOLI CASSEROLE RECIPE - (4.5/5)

Steps:

• Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms. Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Cover with foil and bake for 30 minutes. Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside. Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, cover and bake for an additional 10-15 minutes. When the quinoa and chicken are cooked, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake, uncovered, for 5 minutes, or just long enough to melt the cheese. Notes You will know the quinoa is done when it is soft and looks as if it has popped open, with the germ of the kernel visible as a little spiral. If you want the chicken to get that browned exterior, leave the foil off for part of the cooking time, but be aware that the quinoa does take a lot longer to cook without the foil.

CREAMY CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until al dente, 7 to 10 minutes. Drain, cover, and set aside until needed.
• Melt butter in a saucepan over medium-high heat, and stir in 1 tablespoon olive oil. Add 1 cup broccoli; toss and cook just until tender, about 5 minutes. Sprinkle broccoli with flour, and cook 1 minute. Stir in the chicken broth, and bring to a boil. Pour in the milk, and stir to blend. Season with salt, pepper, and chipotle pepper powder, if desired. Reduce heat to medium, and simmer mixture until sauce thickens, 8 to 10 minutes. Mix in 1 cup Cheddar cheese and stir until melted. Remove from heat.
• Heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Stir in the onion, ground chicken, and remaining 1 cup of broccoli. Cook and stir until chicken is evenly browned and no longer pink, about 10 minutes. Season to taste with salt and pepper. Reduce heat, and cook until liquid is reduced, about 5 minutes.
• Preheat oven broiler to High. Lightly grease 9x13 inch baking dish.
• Toss the pasta with the broccoli sauce until evenly blended. Stir in the sour cream, if desired. Stir the broccoli sauce mixture into the chicken mixture. Spoon into the prepared baking dish. Top with remaining 1 cup Cheddar cheese.
• Cook under preheated broiler until cheese melts and browns around the edges, 3 to 5 minutes.

CREAMY CHICKEN QUINOA AND BROCCOLI BAKE

Steps:

• Sauce: Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½.
• cup milk with the poultry seasoning, garlic salt, and flour (or cornstarch); add the mixture (and wine / sherry if using) to the boiling liquid and whisk until a smooth creamy sauce forms. Taste and add Salt / Pepper to taste.
• Assembly: In a large bowl, mix the sauce from step one, cooked quinoa, cooked chicken, frozen broccoli, and cheese and stir to combine. Pour the mixture into a 9x13 baking dish generously coated with cooking spray.
• If freezing, spray the top of the mixture with cooking spray and cover with plastic wrap, then place in the freezer and proceed to follow "brick" method of freezing. Place the crumbled bacon in a separate freezer bag and freeze alongside the pan.
• On serving day, remove the frozen brick from the freezer, unwrap, and immediately place back in the 9x13 pan sprayed with cooking spray to thaw completely. Then proceed to bake:.
• Bake: Stir the room-temperature bake to re-incorporate all flavors, then bake, loosely covered with foil, in a preheated 350 degree oven for 25 - 30 minutes until heated through and bubbly. Remove, uncover, and top with the bacon crumbles (or almonds), then bake for 10 minutes longer, or just long enough to crisp the bacon (or toast the almonds).