For this month’s Secret Recipe Club, I was matched up with Heather’s blog, Join Us, Pull Up A Chair. Heather started her blog as a way to keep track of her ever growing stacks of recipes and is delighted that’s it’s become so much more to her. Oftentimes, her daughter helps cook alongside her, bringing back memories of cooking in the kitchen with her own mother.
Browsing through all of her recipes, there were a few that caught my attention, but ultimately, it was this casserole recipe that won out. There’s something that’s just so satisfying about a casserole. This one caught my eye because of the quinoa. Ususally, you’ll see a casserole like this made with rice, and by substituting protein-packed quinoa, you’re giving yourself a little bit extra of a nutritional punch. And since casseroles are generally uber-cheesy, any additional nutrition you can get is a good thing in my book. I also added chicken in order to take the dish from a side to an entree.
Cheesy Chicken and Broccoli Quinoa Casserole – adapted from Join Us, Pull Up A Chair
- 3/4 Cup Quinoa, rinsed
- 1 1/2 Cups Water
- 10 oz. Can Cream of Broccoli Soup (I use a homemade substitute)
- 1/4 Cup Plain Greek Yogurt
- 2 Tbsp. Milk
- 1 1/2 Cup Reduced Fat Monterey Jack Cheese, shredded, plus 1/2 Cup for topping
- 1 tsp. Sugar
- 1/4 tsp. Black Pepper
- 1/4 tsp. Nutmeg
- 2 Cups Broccoli, cooked
- 3 Chicken Thighs (or 2 Breasts), cooked and diced
- Parmesan Cheese, for topping
Combine the rinsed quinoa and water in a medium saucepan and bring to a boil. Reduce heat to low and cover. Cook for 18-20 minutes, until the quinoa is fluffy. Set aside to cool.
Preheat oven to 350. Coat a casserole dish with cooking spray.
In a large bowl, combine the soup, yogurt, milk, cheese, sugar, pepper and nutmeg. Stir in the quinoa, broccoli and chicken.
Spoon mixture into the prepared dish. Top with reserved 1/2 Cup shredded cheese and parmesan cheese. Bake for 35-40 minutes, until the cheese is golden and bubbly.
Let cool slightly before serving.