Recipe Background
Going back to the basics never tasted better! This shamelessly delicious Easy Chicken Casserole is more elevated than its humble name suggests. Not only does it encompass juicy, savory chicken but also fresh, earthy broccoli florets and a healthy addition of fluffy quinoa. Bet you didn't expect that combo! Are you ready for the supper surprise of a lifetime?! Make Easy Chicken Casserole and prepare to be amazed!
Going back to the basics never tasted better! This shamelessly delicious Easy Chicken Casserole is more elevated than its humble name suggests. Not only does it encompass juicy, savory chicken but also fresh, earthy broccoli florets and a healthy addition of fluffy quinoa. Bet you didn't expect that combo! Are you ready for the supper surprise of a lifetime?! Make Easy Chicken Casserole and prepare to be amazed!
Ingredients
- 2 (4-ounce) chicken breasts boneless and skinless, sliced into strips
- salt to taste
- pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 onion finely chopped
- 1 clove garlic minced
- 1 tablespoon all-purpose flour
- 3/4 cup chicken or vegetable stock
- 3/4 cup milk or half-and-half
- 1 tablespoon parsley chopped
- 2 cups fresh broccoli florets
- 2 cups quinoa cooked
- 1/2 cup Greek yogurt
- 1 cup cheddar cheese shredded, divided
- 1/4 cup panko breadcrumbs
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9-inch square baking dish.
- Generously season the chicken slices with the salt and the pepper.
- In a large skillet over medium heat, add the oil.
- Add the seasoned chicken strips to the heated oil and cook until they reach an internal temperature of 165 degrees F, about 3-4 minutes on each side.
- Transfer the cooked chicken strips to a clean plate.
- In the same skillet over medium heat, melt the butter while using a wooden spoon to loosen any of the browned bits from the bottom of the pan.
- Add the onions to the melted butter and sauté, about 1 minute.
- Add the garlic to the onions and cook until the onions are soft and translucent, about 1-2 minutes.
- Add the flour to the onion mixture and cook until it is lightly browned, about 1 minute.
- Whisk the chicken stock and the milk into the onion mixture and bring it to a boil.
- Add the parsley to the sauce mixture and cook, whisking continuously, about 2 minutes.
- Reduce the heat to low. Add the broccoli to the sauce mixture and simmer, covered, about 3 minutes.
- Stir the quinoa, the cooked chicken strips, the Greek yogurt, 3/4 cup of the cheese, the salt, and the pepper into the sauce and toss to combine.
- Evenly spread the chicken mixture into the prepared baking dish.
- Bake the casserole, about 12 minutes.
- Evenly sprinkle the remaining cheese and the panko breadcrumbs over the casserole and bake until the topping is lightly browned, about 5 minutes.
- Serve.
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