Creamy Chicken Broccoli Casserole with Quinoa

Ingredients

• 1 1/4 lbs boneless, skinless chicken breasts, cooked and diced
• 12 oz broccoli florets, about 4 cups, diced and steamed just until tender
• 1 1/2 cups dry quinoa
• 2 cups low-sodium chicken broth
• 1 1/2 Tbsp butter
• 1 1/2 Tbsp extra virgin olive oil
• 1 cup finely chopped onion
• 1 clove garlic, minced
• 3 Tbsp all-purpose flour
• 2 cups milk
• 1/4 tsp dried thyme
• Salt and freshly ground black pepper to taste
• 4 oz finely shredded parmesan cheese, divided, about 1 cup slightly packed
• 3/4 cup sour cream
• 1 Tbsp lemon juice
• 1 Tbsp chopped fresh parsley

Directions

1. Prepare the quinoa as directed, using 2 cups chicken broth in place of 2 cups of the water, so the cooking liquid is 2 cups broth and 1 cup water. Heat the oven to 325 degrees.
2. Set a large skillet over medium heat and melt the butter with the olive oil. Stir in the onion and cook until it has softened. Add the garlic and flour, and stir constantly for 1 minute. Whisk in the milk a little at a time, then add the thyme and season with salt and pepper to taste.
3. Continue cooking the sauce, stirring the whole time, until it thickens. Take the skillet off the heat, stir in half of the parmesan cheese, then fold in the sour cream, lemon juice and fresh parsley.
4. To build the casserole, butter a 13 by 9-inch baking dish. Spoon in half of the cooked quinoa and smooth it across the bottom. Add the steamed broccoli in an even layer, then the chicken, and finish with the remaining cooked quinoa.
5. Pour the white sauce over the top and spread it evenly, then scatter the remaining parmesan cheese over everything. Bake in the heated oven for 25 minutes. Serve warm.