Dinnertime!

Today's Menu: Broccoli Chicken Quinoa Casserole!

LOVED THIS. A couple of notes before I share....

1. It makes a TON. This could serve at least 4, if not more!

2. I add more cheese before serving :) 

3. This is a warmer, heartier dish definitely good for winter. I just wanted to test it out today

4. Some recipes call for uncooked quinoa. I tried this once last year and my quinoa never baked with the casserole, leaving it crunchy. This time, I cooked it separately first and it did not seem overdone or too soft.

Prep Time: ~45 minutes. 

Tip: Cut up chicken the night before and leave in fridge in gallon bag

Ingredients:

• 2 cups reduced sodium chicken broth
• 1 cup almond milk
• 1 teaspoon poultry seasoning
• ½ cup whole wheat flour 
• 2 cups water, divided
• 1 cup uncooked quinoa, rinsed
• 1 pound boneless skinless chicken breasts
• ¼ cup shredded cheese (any kind will work)
• 3 cups fresh broccoli florets (who has time to really cut broccoli in the middle of the work week people!) 
• Salt and pepper to taste

Directions: 

1. Boil water and cook quinoa according to instructions.

2. Preheat oven to 400 degrees and grease baking dish (you will need a deep one)

3. Heat almond milk and 1/2 cup milk in saucepan on low

4. Mix 1/2 cup milk, flour, and poultry seasoning together. 

5. Gradually mix the flour mix into the liquids on the saucepan. Whisk together aggressively. Try to avoid clumping!

6. Mix cooked quinoa, 1 cup water, and the sauce mixture together in a bowl.

7. Pour mixture into baking dish. Place chopped chicken pieces on top

8. Sprinkle with seasoning, cook for 30 minutes uncovered

9. Meanwhile, place broccoli florets in boiling water for about 1 min., rinse in cold water. 

10. When timer is up, take baking dish out. Add broccoli on top and sprinkle with cheese. 

11. Place back in the oven to bake for another 5 minuts.

12. Allow time for this to COOL - it is extremely hot!