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Creamy Chicken Quinoa Broccoli Casserole

Creamy Chicken Quinoa Broccoli Casserole

Ingredients

  • One cup uncooked quinoa, rinsed*
  • One bag (16-ounces) broccoli florets
  • One tablespoon olive oil
  • Two to three boneless skinless chicken breasts, cut into cubes
  • Salt and fresh ground pepper, to taste
  • One cup chicken broth
  • Half -cup all-purpose flour
  • Two cups 1%-milk
  • Half  teaspoon garlic powder
  • One fourth  teaspoon cayenne pepper, or to taste
  • One fourth teaspoon chili powder, or to taste
  • Salt and fresh ground pepper, to taste
  • Half -cup reduced fat shredded cheddar cheese
  • One fourth-cup shredded parmesan cheese

Instructions

  1. Warm tandoor to 375F.
  2. Fat a crockpot plate with culinary sprig.
  3. Coating quinoa on the lowest of the crockpot plate.
  4. Highest by ice-covered broccoli then set sideways.
  5. Warmth lime oil in a boiling pot.
  6. Swell chicken chops and chef for 1 to 2 minutes, or awaiting burned on all wings.
  7. Transmission jumpy to the crockpot dish. Set aside.
  8. Place a pot over tall heat; improve cowardly soup and dust and beater and heat until smooth, about 1 minute.
  9. Beater in milk, garlic dust, cayenne sprinkle, chili dust, salty and sprinkle; linger to cook for 3 to 4 minutes, or pending congealed.
  10. Decant pulp ended the chicken-mixture in the crockpot dish; mixture to combine.
  11. Shake cheeses on top and shelter with foil.
  12. Burn for 35 to 40 minutes, or pending the quinoa is carefully broiled.
  13. Eliminate after kiln then let attitude insufficient minutes.
  14. Serve Hot.