Ingredients

2 Tbsp. butter

1 Tbsp. extra-virgin olive oil

1/2 cup chopped yellow onion or shallots

3 garlic cloves, minced

3 Tbsp. all-purpose flour

2 cups lower-sodium chicken broth

1 cup whole milk

1 tsp. poultry seasoning

1 tsp. kosher salt, divided

1 tsp. black pepper, divided

1 cup shredded sharp cheddar cheese, divided

1 cup dry (uncooked) quinoa

1 lb. boneless skinless chicken breasts

4 cups broccoli florets

Instructions

Step 1: Preheat the oven to 375ºF. In a medium saucepan over medium heat, melt the butter with the olive oil. Add the chopped onion and minced garlic and cook for 3 to 5 minutes until softened. Stir in the flour and cook for 2 minutes to eliminate the raw flour taste.

Step 2: Slowly whisk in the chicken broth and milk, then increase the heat to bring the mixture to a simmer. Cook for about 5 minutes, whisking often until the sauce thickens slightly. Stir in poultry seasoning, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/2 cup shredded cheddar cheese. Remove the sauce from heat.

Step 3: Cut the chicken breasts into small bite-sized pieces. Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Step 4: Grease a 4-quart baking dish with cooking spray. Add the quinoa, seasoned chicken, and broccoli florets to the dish. Pour the cheese sauce evenly over the top and gently stir to combine, making sure everything is mostly submerged.

Step 5: Bake uncovered for 45 minutes, stirring once halfway through. Check to ensure the quinoa and chicken are cooked through. If needed, stir and bake for another 5 to 10 minutes.

Step 6: Remove the bake from the oven, stir gently, then sprinkle the remaining 1/2 cup shredded cheddar on top. Broil for 3 to 5 minutes until the cheese is bubbly and golden brown.

Step 7: Serve warm with optional toppings such as a few dashes of hot sauce for added flavor.

Tips & Variations

For extra flavor, use sharp or smoked cheddar cheese to enhance the cheesy sauce.

Replace broccoli with cauliflower or mixed vegetables if preferred.

Use low-fat milk instead of whole milk for a lighter version, though the sauce may be less creamy.

Swap chicken breasts for cooked shredded rotisserie chicken to save prep time.

FAQs

Can I use other grains instead of quinoa?

Yes, you can substitute quinoa with rice, couscous, or even bulgur wheat, but cooking times and liquid ratios may need adjustment accordingly.

Is this recipe freezer-friendly?

It can be frozen before the final broiling step. Cool completely, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking and broiling as directed.