I grew up eating meals and hot dishes, don't cha know. My most loved comfortable winter-supper one was this specific hot dish that my mother made – it was kind of a goulash stew combination, with ground meat, cooked potatoes, lumps of carrots, prepared all together with a tomato-based saucy sauce.
Dish versus Hot dish? It has something to do with, um, I have no clue. Tomato sauce versus velvety sauce, possibly? In any case, no compelling reason to inconvenience yourself with profound inquiries like that. This is a dish. That is all. End of story.
Rich Chicken Quinoa and Broccoli Casserole is genuine nourishment meets comfort sustenance. Without any preparation, brisk and simple, and a major delicate embrace stacked with bravo fixings.
In case you're searching for canned cream of something soup, look no more remote than a dish. Since that is the idea of a goulash and don't address it, you huge city slicker fashionable person individual you.
Get yourself a glass of milk, possibly a warm bit of bread or a serving of mixed greens, nestle down with a cover and shoes and appreciate this child. Winter will be over soon.
Also try our recipe Keto Chicken Parmesan Casserole
Creamy Chicken Quinoa and Broccoli Casserole...light and healthy casserole, low calorie, low fat, healthy, clean eating recipe.
INGREDIENTS
- 2 cups reduced sodium chicken broth
- 1 cup milk (I used 2%)
- 1 teaspoon poultry seasoning
- 1/2 cup flour
- 2 cups water, divided
- 1 cup uncooked quinoa, rinsed
- 1/4 cup cooked, crumbled bacon (optional… sort of)
- 1 pound boneless skinless chicken breasts
- 2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like)
- 1/4 cup shredded Gruyere cheese (any kind will work)
- 3 cups fresh broccoli florets
INSTRUCTIONS
- 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 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.
- 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. Bake uncovered 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, 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.
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. I’ve gotten quite a few comments about the liquid not absorbing right away – if that’s you, just bake it a little longer. With enough time, it should get that moisture soaked right up into a creamy sauce.
Source : https://bit.ly/2mwrbES
Read more our recipe Quinoa Stuffed Bell Peppers
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