Ingredients
Scale
- 2 Tbsp. butter
- 1 Tbsp. extra-virgin olive oil
- 1/2 cup chopped yellow onion or shallots
- 3 garlic cloves, minced
- 3 Tbsp. all-purpose flour
- 2 cups lower-sodium chicken broth
- 1 cup whole milk
- 1 tsp. poultry seasoning
- 1 tsp. kosher salt, divided
- 1 tsp. black pepper, divided
- 1 cup shredded sharp cheddar cheese, divided
- 1 cup dry quinoa, rinsed
- 1 lb. boneless skinless chicken breasts, diced
- 4 cups broccoli florets
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté onion in butter and olive oil until softened.
- Add garlic and cook briefly.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and milk until smooth.
- Add poultry seasoning, half the salt, half the pepper, and 1/2 cup cheddar cheese.
- Place rinsed quinoa into the baking dish.
- Add diced chicken and broccoli.
- Pour the cheese sauce over everything and stir gently to combine.
- Cover with foil and bake for 35–40 minutes.
- Remove foil, top with remaining cheddar cheese, and bake another 10–15 minutes.
- Let rest for 10 minutes before serving.
Notes
- Rinse quinoa thoroughly before using for the best flavor.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Let the casserole rest before serving for the creamiest texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 430 calories
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