From Our Kitchen: Chicken, Broccoli, and Quinoa Casserole

Back in my college days, when I was really just learning to cook for myself, and poor Harris was subject to things that were sometimes good, and sometimes not so, I found the recipe for Cheesy Chicken & Rice Casserole. Don't get me wrong, this is still a good recipe to have in your repertoire - it's easy, cheap, and has good things in it! When I found this recipe on Pinterest, I knew I would have to give it a try! It felt like a more grown-up version of that beloved college recipe, quinoa instead of rice. Not only do we love quinoa in this house (can you tell, yet?), but it packs so much fiber and protein per punch that I knew it would only enhance the nutrient value of a classic, tried, and true dish!

I totally forgot to take pictures on this one, but trust me and try it out!

What You'll Need:

• 3/4 cup Quinoa
• 1 1/2 cups low sodium chicken broth
• 10 oz Cream of Broccoli soup
• 1/4 cup plain Greek yogurt
• 2 tbsp. milk
• 1 1/2 cups shredded Extra Sharp Cheddar cheese, plus 1/2 cup for topping
• 1 bag frozen broccoli
• 1 tsp. sugar
• 1/4 tsp pepper
• 1/4 tsp garlic salt (I use the garlic and wine seasoning from the Melting Pot - ah-mazing!)
• 1/4 tsp Tony Chachere's Creole seasoning
• 1 tsp. red pepper flakes
• 2 cups cooked diced chicken, chopped
• parmesan cheese and crushed tortilla chips for topping

What You'll Do:

1. Combine the quinoa and broth in a medium pan, and cook according to package directions, until quinoa is light and fluffy, and liquid has been absorbed. Set aside.
2. Preheat the oven to 400 degrees. Coat a casserole dish with nonstick spray.
3. In a large bow, mix together soup, yogurt, milk, 1 1/2 cups cheese, sugar, and spices. Stir in quinoa, broccoli, and chicken.
4. Place mixture into baking dish. 
5. Top with remaining cheese, parmesan, and crushed tortilla chips.
6. Bake for 30 minutes, until golden and bubbly
7. Enjoy!