Creamy Chicken Quinoa and Broccoli Casserole

Author: Pinch of Yum
Serves: 6
Ingredients

• 2 cups reduced sodium chicken broth
• 1 cup milk (I used 2%) ***I used almond milk and it worked fine.
• 1 teaspoon poultry seasoning
• ½ cup flour  ***whole grain flour   I might add more next time to make it even more like chicken pot pie.
• 2 cups water, divided
• 1 cup uncooked quinoa, rinsed
• ¼ cup cooked, crumbled bacon (optional... sort of)  ***Use more.  It really enhanced the flavor.
• 1 pound boneless skinless chicken breasts  ***I used about 1 1/2 lbs.  I cut it in bite sized cubes and covered the top.
• 2 teaspoons seasoning (like Emeril's Essence or any basic blend you like) ***I just used salt, pepper, garlic powder, minced onions, and paprika.
• ¼ cup shredded Gruyere cheese (any kind will work) ***We had parmesean so that is what I used.
• 3 cups fresh broccoli florets ***substituted frozen mixed veggies which made it seem more like chicken pot pie.  Also, it reduced a step of cooking the broccoli.  One less pan too.

Instructions

1. Sauce: Preheat the oven to 400 degrees and generously grease a 9x13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
2. Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
3. Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
4. Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

Notes
You will know the quinoa is done when it is soft and looks as if it has popped open, with the germ of the kernel visible as a little spiral. I've gotten quite a few comments about the liquid not absorbing right away - if that's you, just bake it a little longer. With enough time, it should get that moisture soaked right up into a creamy sauce.
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Recipe by Pinch of Yum at http://pinchofyum.com/creamy-chicken-quinoa-broccoli-casserole