Broccoli-Quinoa Casserole

This chicken quinoa casserole made with fresh broccoli and cream of broccoli soup is an easy-to-make, filling dish for a busy weeknight.

• Preparation Time: 10 mins
• Cooking Time: 58 mins
• Total Time: 1 hr 8 mins
• Calories: 282 Calories

Ingredients

• 2 tablespoons milk
• ¼ teaspoon salt
• 1 ½ cups water
• 2 cups broccoli florets
• ¼ teaspoon black pepper
• cooking spray
• ¾ cup quinoa
• ½ teaspoon stevia powder
• 3 tablespoons freshly grated Parmesan cheese, or to taste
• 1 (10.75 ounce) can cream of broccoli soup
• 1 pound shredded rotisserie chicken
• 1 ¼ cups shredded reduced-fat Cheddar cheese
• ⅓ cup reduced-fat mayonnaise
• 1 dash freshly grated nutmeg

Recipe Instructions

Step 1

Rinse quinoa in a fine-mesh sieve until water runs clear. Combine 1 1/2 cups water, quinoa, and salt in a small saucepan. Bring to a boil. Reduce heat to low and cover. Cook until tender, 18 to 20 minutes. Fluff with a fork.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Coat a shallow 8-inch baking dish with cooking spray.

Step 3

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, about 3 minutes. Drain.

Step 4

Combine chicken, cream of broccoli soup, Cheddar cheese, mayonnaise, milk, stevia powder, pepper, and nutmeg in a large bowl. Stir in quinoa and broccoli. Spoon mixture into the prepared baking dish. Sprinkle Parmesan cheese on top.

Step 5

Bake in the preheated oven until top is bubbly and edges are golden, 35 to 40 minutes.