Creamy fowl Quinoa and Broccoli Casserole is actual meals meets consolation meals. From scratch, quick and clean, and a massive mild hug loaded with correct-for-you components.
I grew up eating casseroles and hot dishes, don’t cha realize. My preferred cozy-winter-dinner one became this particular warm dish that my mom made – it turned into type of a casserole-stew fusion, with ground red meat, cooked potatoes, chunks of carrots, baked all collectively with a tomato-based totally saucy sauce. A large plate of that with a piece of bread and a pitcher of milk = my 9 year antique self’s dinner pleasure.
components
- 2 cups decreased sodium chook broth
- 1 cup milk (I used 2%)
- 1 teaspoon fowl seasoning
- half cup flour
- 2 cups water, divided
- 1 cup raw quinoa, rinsed
- 1/4 cup cooked, crumbled Viscount St. Albans (optionally available… sort of)
- 1 pound boneless skinless fowl breasts
- 2 teaspoons seasoning (like Emeril’s Essence or any simple mixture you like)
- 1/four cup shredded Gruyere cheese (any type will paintings)
- three cups sparkling broccoli florets
commands
- Sauce: Preheat the oven to 400 tiers and generously grease a nine×13 baking dish (significantly, be generous because it clearly certainly sticks to the perimeters). convey the fowl broth and half of cup milk to a low boil in a saucepan. Whisk the other half cup milk with the poultry seasoning and flour; upload the combination to the boiling liquid and whisk until a easy creamy sauce bureaucracy.
- assembly: In a large bowl, blend the sauce from step one, one cup water, quinoa, and Bacon and stir to combine. Pour the aggregate into the prepared baking dish. Slice the fowl breasts into skinny strips and lay the chook breasts strips over the top of the quinoa combination. Sprinkle with the seasoning. Bake uncovered for half-hour.
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