Easy Chicken and Broccoli Casserole My Way
I’ve been meaning to post this recipe for a while but it’s just one of those things that I’ve dreaded taking a picture of. Let’s face it, casseroles just aren’t very pretty. Some of them (just some of them) taste delicious but they’re just so piled together that there’s no making them look “fancy,” shall we say. Here’s my attempt at making it look decent though :). This recipe was adapted from my moms broccoli chicken casserole. It’s very similar I just made a few changes.
Making it a Little Healthier
I replaced the rice her recipe calls for with quinoa for added nutrition (I also replaced some of the butter with olive oil for a healthier fat), then I added onion and garlic and the herbs for more flavor. Now I’m having a hard time deciding which I like more the traditional version or this quinoa version. I do know however, that I’ll be making it this way much more often because I’ve gotten hooked on quinoa. It took me a while to get used to it’s unique flavor but now I love it. I hope you do too! Enjoy!
How to Make Chicken Broccoli Casserole
Cook chicken, steam broccoli and cook quinoa. Saute onion and garlic then make roux with flour. Season mixture, stir in half of the parmesan, the sour cream, lemon and parsley. Layer ingredients into baking dish and top with white sauce. Bake in preheated oven.
Time Saving Tips
Use cooked rotisserie chicken in place of chicken breasts. Use thawed frozen broccoli in place of steamed. Make a bigger batch of quinoa for other recipes throughout the week then measure out 3 cups for this recipe. Or alternately left over rice will work too.
