The Scoop
This is the kind of casserole that looks innocent right up until someone takes a bite and asks, “Wait… what did you put in this?”
The answer: creamy Greek yogurt, melty cheddar, tender chicken, fluffy quinoa, and a crispy panko topping doing its very best to steal the show.
It’s cozy without being heavy, packed with broccoli for a little green credibility, and easy enough to pull together when your schedule is doing the absolute most.
Ingredients
- 2 (4-ounce) chicken breasts, boneless and skinless, sliced into strips
- salt, to taste
- pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour
- 3/4 cup chicken or vegetable stock
- 3/4 cup milk or half-and-half
- 1 tablespoon parsley, chopped
- 2 cups fresh broccoli florets
- 2 cups quinoa, cooked
- 1/2 cup Greek yogurt
- 1 cup cheddar cheese, shredded, divided
- 1/4 cup panko breadcrumbs
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9-inch square baking dish.
- Generously season the chicken slices with the salt and the pepper.
- In a large skillet over medium heat, add the oil.
- Add the seasoned chicken strips to the heated oil and cook until they reach an internal temperature of 165 degrees F, about 3-4 minutes on each side.
- Transfer the cooked chicken strips to a clean plate.
- In the same skillet over medium heat, melt the butter while using a wooden spoon to loosen any of the browned bits from the bottom of the pan.
- Add the onions to the melted butter and sauté, about 1 minute.
- Add the garlic to the onions and cook until the onions are soft and translucent, about 1-2 minutes.
- Add the flour to the onion mixture and cook until it is lightly browned, about 1 minute.
- Whisk the chicken stock and the milk into the onion mixture and bring it to a boil.
- Add the parsley to the sauce mixture and cook, whisking continuously, about 2 minutes.
- Reduce the heat to low. Add the broccoli to the sauce mixture and simmer, covered, about 3 minutes.
- Stir the quinoa, the cooked chicken strips, the Greek yogurt, 3/4 cup of the cheese, the salt, and the pepper into the sauce and toss to combine.
- Evenly spread the chicken mixture into the prepared baking dish.
- Bake the casserole, about 12 minutes.
- Evenly sprinkle the remaining cheese and the panko breadcrumbs over the casserole and bake until the topping is lightly browned, about 5 minutes.
- Serve.
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