Tag Archives: One Dish

Chicken Broccoli Cheese Quinoa Casserole

Chicken Broccoli Cheese Quinoa Casserole

  • Servings: 8
  • Difficulty: easy
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Chicken Broccoli Cheese Quinoa Casserole
My oldest sister didn’t my Mother’s cooking gene. She is about ten years older than me so I got to see her go to college, get her first job, get married, have kids etc… So she was a “grown up” in my eyes. She would have us over for dinner for birthdays and to see her kiddos etc. I would dare say the first 15-20 years of her adulthood every meal that was ever served by her was chicken divan. While impressive the first five times it soon became a joke.

While it was a joke in our family, it really is a pretty tasty dish and certainly a great way to get kids to eat broccoli. It’s creamy, cheesy and savory. I think this base could be adjusted towards a mexican flair by adding roasted hatch chilies and cilantro.

2 free range air chilled chicken breasts (diced)
1 cup of quinoa, rinsed and drained
3-4 cups of diced broccoli (bit sized)
1 small white onion (diced)
1 stalk of celery (diced)
2-3 garlic (minced)
2-3 tbs of butter
1 tbs of olive oil
1 can of cream of chicken soup
1 cup of sour cream
2 cups of chicken broth
1 cup of low fat milk
2-3 cups of cheddar
1/2 cup of flour
1/2 cup of panko bread crumbs
2 tsp of garlic powder
2 tsp of onion powder
2 tsp of cayenne powder
Kosher Salt
Black Pepper

1. Preheat your oven to 350 degrees, rinse and drain your quinoa, spray a 9×13 baking dish and set it aside. Now get to chopping your onion, celery, garlic, broccoli and your chicken.

2. In a medium heated cast iron skillet add your olive oil and cook your chicken. When done, remove and set aside.

3. Add your onion and celery into the same skillet and cook until soft. Add the garlic and then also the butter. After the butter has melted add your flour to start making a roux. Stir constantly. Add half your chicken broth and milk and turn down your heat to medium low. Stir and thin it out. IMG_0446

4. So now you have a soupy mixture that will tighten up. Add your sour cream and cream of chicken soup stir until well combined. Return your cooked chicken and add your broccoli and half your cheddar cheese. Stir until well combined. Now eye ball the mixture to make sure it is on the “wet” side. Add your seasonings and taste and adjust accordingly

5. In your sprayed baking dish add the quinoa and the rest of the chicken broth to make sure it is covered well and wet. Pour the skillet into the baking dish. Cover with cheddar and panko. Cook for 30-40 minutes. Half the time covered and half uncovered.

Chicken Pad Thai

Chicken Pad Thai

I love Pad Thai almost as much as I love Tikka Masala. Love trying to experiment with the various sauces to try and get that balance of sweet and heat. This one is pretty darn close. Jill said it rivaled any she has had from a restaurant. Which really means nothing because you don’t know how often she eats and from what restaurants we buy our Pad Thai. 🙂

For those who haven’t tried Pad Thai it’s a noodle dish with al dente rice noodles that are lighter than your pasta noodles. Many of the sauces don’t include Soy Sauce but load up on the fish sauce. I find fish sauce a little strong so I usually do a 3:1 ratio on Soy to Fish Sauce. I also am heavy handed on the Sriracha and lighter handed on the sugar. I also didn’t have tamarind paste on hand so used white distilled vinegar to get that tang you need. Additionally I add more veggies and many of the dishes out there. Hence the “bonus” in the title. I also go with chicken but if you’re vegan you could lose the egg and add tofu. Also shrimp can replace chicken.


Package of Rice Noodles
2 Chicken breasts (marinated and cut into bite sized pieces)
1 Jalapeno (seeded and diced)
4 cloves of garlic (chopped)
Handful of carrots
Handful of purple cabbage
5 green onions (diced)
handful of cilantro
1/4 cup of chopped peanuts
5 tbs white vinegar
1 tbs fish sauce
3 tbs of soy sauce
5 tbs of brown sugar
1 tsp Red Pepper Flakes
1/2 tsp of cayenne
2 tbs of Sriracha
2 tbs Peanut oil
1 glug chili oil
2 eggs

1. Marinate your chicken overnight with a few glugs of soy, white vinegar, Sriracha and chili oil.

2. Chop your veggies, chicken, peanuts. Cook your noodles to al dente and then pour them into a colander and rinse with cool water to stop the cooking. Important not to over cook because they will go back into the pan. You don’t want mushy noodles. IMG_9270

3. Mix vinegar, fish sauce, soy sauce, sriracha, brown sugar, cayenne and red pepper flakes. Mix until sugar is dissolved.

4. Okay… here we go. Large skillet with peanut oil, chili oil on medium heat. Add your chicken, carrots, the white parts of diced green onion and jalapenos. Cook until the chicken is browned and add the garlic and cook until softened (1 mins). Remove everything from the pan.IMG_9271

5. Add a little oil back to the empty pan and then add your scrambled eggs to the oil. Cook until firm. Stir in the chicken mixture, the noodles, sauce, red cabbage, the remaining green onions. When everything is well coated and combined top with cilantro and peanuts. Serve and top with Sriracha (optional).