Don’t let the picture fool you. This tastes fantastic.
I came up with this as an alternative to the usual chicken, rice and broccoli casserole. I’ve never made that casserole and honestly, I like quinoa better. As I laid around thinking about dinner Sunday, this dish came to mind. The colors from the green onions, red pepper and orange pepper made it visually appealing. Chicken broth makes everything taste better, especially when you make it with the little chicken buillion cubes in the Hispanic aisle. Fantastico! And since The Hero bought institutional-size bags of vegetables, I’m always looking for ways to use them up. Making the cream of chicken soup from scratch is also
What’s also great about this is you can make it to your particular tastes. Vegetarian? Skip the chicken and use vegetable broth. House of Meat? Double the chicken, reduce the veggies. Not a fan of cream soup? Thicken it with corn starch. Whatever you do will be fine. Trust me.
Chicken Quinoa Casserole
- 2 tbsp butter
- 3 tbsp flour
- ½ cup chicken broth
- ½ cup milk
- 4 ounces cooked chicken, shredded
- 2 cups chicken broth
- 1 cup quinoa
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- ½ bunch scallions, sliced
- 1 16-ounce container mushrooms, sliced
- 1½ cups Normandy blend vegetables
Preheat oven to 350 degrees.
For the cream of chicken soup: Melt the butter in a saucepan. Whisk in the flour. Remove the pan from heat and slowly whisk in the chicken broth. Add the milk and return to the heat, whisking continuously. Cook until the soup thickens. Remove from heat and set aside.
For the casserole: Cook the chicken. Allow to cool, shred and add to a casserole dish.
In a small saucepan, add the chicken broth and quinoa. Bring to a boil, reduce the heat to low and cook for about 15 minutes. While the quinoa simmers, saute the vegetables. Add a little salt, pepper and garlic powder to the mixture (the salt pulls out the water from the mushrooms, which will help reduce the amount of liquid in the casserole). Add the cooked vegetables to the casserole dish with the chicken. Meanwhile, heat the Normandy blend in the microwave for about 3 minutes. Drain any water and add to the casserole dish. Add the quinoa and cream of chicken soup to the casserole dish and stir. Bake for 15 to 20 minutes. Let the casserole rest for 10 minutes before serving.