Creamy Chicken + Broccoli Casserole

A Family Favorite {ULTRA Comforting} Dinner idea!

After a rainy few weeks here in SLC we’re feeling some major fall weather vibes!

Mornings and evenings are very cool hoodie & sweater weather around here now, so a hearty bubbly-hot, creamy, cheesy, and decadent meal is exactly what we begin to crave this time of year!

This EASY Chicken Broccoli Casserole is a delicious way to use up leftover cooked chicken (rotisserie chicken also works great).

A few basic ingredients become something pretty crave-worthy, and your family will definitely think you put in way more effort than you actually did!

It wasn’t that long ago that quinoa was an exotic grain that most of us hadn’t heard of!

Now it’s a healthy “superfood” staple that a lot of people keep in their kitchens.

Quinoa contains several important minerals – including magnesium, iron, and zinc – and it may help lower blood sugar levels.

It’s also a good source of fiber and antioxidants.

Even though it’s considered a grain, it’s not really a grain (it’s a seed) – and that means it doesn’t seem to bother most people who are sensitive to gluten.

I’ve got a quinoa tip for you!

If you’ve tried quinoa in the past and thought it tasted bitter, it was probably because it was still coated with saponins, a chemical produced by the plant to protect itself when it’s growing.

Make sure you rinse the quinoa before you cook it! I know this can be a little tricky because the seeds are so small … but I have a tip for you:

THE TIP:

Place the tiny seeds in a coffee filter, and then put the filter in a sieve or colander before you rinse.
Do you have quinoa in your pantry?

REFERENCES:

MedicalNewsToday

HealthLine

Britannica

Use ANY unsweetened/plain milk of your choice.

My personal favorite for this casserole is unsweetened coconut milk or cashew milk.

Any unsweetened nut milk, coconut milk, high-quality grass-fed cow’s milk, or heavy cream all work really well here.

Use what you personally like and have on hand.

Freshly grated cheese from a block will melt the best because pre-grated cheese is coated in preservatives that interfere with the natural melting capability of cheese.

Don’t have cooked chicken on hand? Use our poached chicken recipe:
https://ift.tt/F6m0syw

6 servings

Ingredients:

• 1-1/2 cups water

• 1 cup quinoa

• 1 Tbsp olive oil, avocado oil, or grass-fed butter

• sea salt and ground pepper, to taste

• 1 large head broccoli broken into bite-sized florets

• 4 cups shredded cooked chicken

• 1 cup milk of choice

• 1 cup plain Greek yogurt or unsweetened coconut yogurt

• 2 Tbsps fresh dill

• 4 fresh garlic cloves, minced

• 1 cup freshly shredded mozzarella cheese

Instructions:

Preheat your oven to 350 degrees f. and lightly spritz or rub a baking dish with avocado oil or butter/ghee.
Place the water, quinoa, and oil/butter in a medium saucepan and bring to a boil. Simmer over low heat for 10 minutes, then stir in your broccoli florets.

Cover the pan and continue to cook for about 5 minutes, or until the water is absorbed. Transfer your cooked quinoa and broccoli to a large bowl. Season with sea salt and pepper, to taste. Add in your cooked chicken, milk, yogurt, dill, and garlic.

Stir to combine, then transfer everything using a rubber spatula to your prepared baking dish.
Sprinkle the top with the shredded cheese.

Bake for 15-17 minutes, or until nicely bubbly and golden on top.
Enjoy while hot!
Rachel

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