Chicken Broccoli Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
355 kcal
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Course
Main Course
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Cuisine
American
Chicken Broccoli Casserole
Description
This casserole starts by sautéing chicken cubes seasoned with salt and pepper, placed in a greased baking dish with rinsed quinoa and shredded Havarti cheese. A sauce made by whisking heated chicken broth and milk with flour, garlic powder, Italian seasoning, salt, and black pepper is poured over the chicken and quinoa. The mixture bakes at 400°F (about 200°C) for 45 minutes, during which the quinoa cooks and the sauce thickens.
Separately, broccoli florets are blanched briefly to retain bright green color and crisp-tender texture, then cooled in an ice bath. After the initial bake, broccoli is folded into the casserole with some left on top, followed by a sprinkling of Grand Cru cheese. The dish returns to the oven briefly to melt the cheese, yielding a golden cheesy topping.
The casserole offers a combination of creamy, cheesy, and tender textures with subtle herb and garlic flavors. It can be served hot as a main dish with protein and vegetables combined in one pan.
Leftovers keep for 3 to 4 days refrigerated and can be reheated in a microwave. The casserole can be prepared ahead incrementally, holding before baking, or baked and reheated. Milk can be substituted with plant-based alternatives, and quinoa for rice or pasta for flexibility.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast cut into cubes, boneless, skinless
- 1 cup quinoa rinsed, uncooked
- 2 cups broccoli florets
- salt to taste
- black pepper to taste
- 1 cup chicken broth
- 2 cups milk 2%
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup havarti cheese shredded, Roth brand
- ½ cup cheese shredded, Roth Grand Cru variety
Instructions
- Preheat oven to 400°F. Generously grease a 9 x 13 casserole dish with cooking spray.
- In a small saucepan over medium heat, heat the chicken broth and milk together. Then slowly whisk in the flour, garlic powder, Italian seasoning, salt and pepper until smooth.
- Drizzle the olive oil to the bottom of a casserole dish, add the chicken cubes and season with salt and pepper. Add the quinoa and the Havarti cheese on top, then transfer the sauce over the quinoa and chicken. Bake in the preheated oven for 45 minutes, tossing halfway through to separate any clumped quinoa.
- Blanch the broccoli by cooking it for one minute in boiling water, then transferring it to an ice bath to stop the cooking.
- Remove the casserole from the oven and fold in the broccoli, leaving some on top. Sprinkle the Grand Cru cheese on top and return to the oven until the cheese melts, about 5 more minutes.
- Remove from oven and let stand for a few minutes before serving.
Notes
- Store leftovers in an airtight container and consume within 3 to 4 days; reheat in the microwave until hot.
- You can prepare the casserole fully ahead of time and refrigerate it covered before baking for up to two days.
- Alternatively, bake the casserole, cool, cover, and refrigerate for 2 to 3 days before reheating.
- Substitute milk with plant-based milk or increase chicken broth as needed.
- Quinoa can be swapped with rice or pasta to vary the dish.
- Gluten-free flour can replace all-purpose flour to make the dish gluten-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 29g | 58% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 69mg | 23% |
| Sodium | 528mg | 22% |
| Potassium | 697mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 31mg | 34% |
| Calcium | 253mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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