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Easy Chicken Casserole

CasseroleChickenVegetable
Time :30 minutes
Yield :4 servings
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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.
Hack it:
Use rotisserie chicken: Skip the skillet and stir shredded rotisserie chicken straight into the creamy sauce.
Swap the grain: Brown rice, farro, or cooked pasta can replace the quinoa.
Make it extra cheesy: Add Parmesan or mozzarella alongside the cheddar for a richer topping.
Boost the vegetables: Add mushrooms, spinach, peas, or chopped bell peppers. • Get maximum crunch: Mix the panko with a little melted butter and Parmesan before sprinkling it over the casserole.
Add some heat: A pinch of red pepper flakes or smoked paprika gives the creamy sauce more personality.
Leftovers:
Turn it into crispy bites: Scoop any leftovers into small portions, coat with panko, and pan-fry until golden.
Make stuffed tomatoes: Spoon the casserole into tomatoes and bake until hot.
Wrap it up: Fill a tortilla with the reheated chicken casserole and add fresh greens for an easy lunch.
Top a baked potato: Spoon leftovers over a baked potato and finish with extra cheddar for the ultimate comfort-food remix.

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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