Tag Archives: Quinoa

Chicken Broccoli Asparagus Quinoa Casserole

Chicken Broccoli Asparagus Quinoa Casserole

  • Servings: 4-6
  • Difficulty: easy
  • Print

Chicken Broccoli Asparagus Quinoa Casserole
IMG_0753IMG_0755IMG_0757
The other night I tried a Paleo version of an Orange Chicken Stir Fry. Frankly it sucked and I won’t post it because I don’t post dishes that I wouldn’t make again. So I had some leftover broccoli, mushroom, asparagus and chicken. When I make an Asian dish I try to bookend it with some Jill prefers which is comfort, Italian, pastas etc.

I knew that Orange Chicken Stir Fry missed the mark and to hear her make comments like “hmmmm” or “interesting flavors” while she picked through it like a monkey picking ticks of other monkey’s I knew I need to bring a comfort dish the next night. I was thinking of our chicken and rice, chicken divan and chicken spaghetti and thought I would make a hybrid. A while back I tried something similar that used quinoa but mine was a bit dry so I knew I needed to get some moisture on the bottom with some sauce.

Casseroles and myself are not photogenic. So don’t let the pics scare you off. The sauce was terrific and really pulled it all together. For people who are repelled by vegetables this is a great way to get people to eat them because they are masked in cheese and sauce. Learned that from my Mom.

Ingredients:
2 chicken breasts
Half a bunch of diced asparagus
A large crown of broccoli (chopped)
1/2 cup of sliced mushrooms
1 cup of Quinoa
1 cup of chicken broth
2 cups of milk
1/2 cup of flour
4 tbs of butter
Fresh Shredded Cheddar Cheese
Parmesan Cheese (fine grated)
2 tbs of Kosher Salt
1 tbs of Chili Powder
3 tsp of Garlic Powder
3 tsp of Onion Powder
2 tsp of Cayenne Pepper
1 tbs of Black pepper

Directions:
1. In a pot on medium heat pour 1 cup of chicken broth and add your chicken breasts and cook covered. It will take a 10-15 minutes. You can cut your chicken before poaching it to speed it up. I wanted to enrich my broth with the chicken breast so went the longer route.

2. Preheat your oven to 375. Take your casserole dish and add 2 tbs of butter and put it into the oven to melt.

3. Chop your veggies. When chicken is done remove to rest. In another sauce pot make a roux with flour and 2tbs of butter. It’s going to be pretty thick so slowly pour in your chicken broth. Just be careful because the broth is hot and you might make biscuits. Mine was actually lumpy so I put it in a blender. Slowly pour the milk in. Add your spices and mushrooms and stir until it thickens up. Taste and adjust accordingly.

4. At this point you have cut raw veggies, a sauce, a buttered dish and diced chicken. I took the buttered dish out of the oven and pour in the cup of quinoa and moved it around. I poured a little sauce to make sure it was well coated and moist. I combined my veggies and chicken and then poured them into the dish.

5. Then I poured sauce all over to make sure every nook and crannie was saturated. I used my spatula to much everything around well. Sprinkled grated Parmesan cheese and then top with fresh grated cheddar cheese. Covered with foil and cook for 20 minutes. Then remove the foil and cook another 20-30 minutes. Let is rest for a 5-10 minutes Serve and enjoy.
IMG_0753

Chicken Broccoli Cheese Quinoa Casserole

Chicken Broccoli Cheese Quinoa Casserole

  • Servings: 8
  • Difficulty: easy
  • Print

Chicken Broccoli Cheese Quinoa Casserole
IMG_0451IMG_0453IMG_0448
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.

Ingredients:
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

Directions:
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.
IMG_0449IMG_0452IMG_0451