CHICKEN, BROCCOLI, QUINOA CASSEROLE RECIPE

1 lb skinless, boneless chicken breasts (sliced into strips)

1 16 oz bag fresh broccoli florets

1 cup quinoa (uncooked and rinsed)

1 cup 2% milk

3 cups fat free chicken broth

1/2 cup whole wheat flour

1/2 cup reduced fat shredded mozzarella cheese

2 tsp poultry seasoning

Salt & pepper to taste

Preheat oven to 400 degrees. Generously mist a 9 x 13 baking dish with nonfat cooking spray.

Place a medium sized saucepan over medium high heat, and pour in 2 cups of the broth and 1/2 cup milk. Bring to a boil, then whisk in the flour, poultry seasoning and remaining 1/2 cup milk. Whisk well until the sauce is creamy and smooth. Season with salt and pepper as desired. Pour into a large bowl.  To the large bowl of sauce, add remaining 1 cup broth and quinoa, and mix well.

Place broccoli florets evenly into baking dish, pour quinoa and sauce mixture over the broccoli.

Season chicken strips with salt and pepper and lay them evenly over top of the casserole.

Cover with foil, and bake for about 30 minutes. Remove from oven and stir around a bit.

Return to oven, uncovered this time, and bake for another 10-12 minutes or until chicken is golden brown, and quinoa grains are cooked and tender.

Remove from oven and top with the mozzarella cheese. Bake for another 5 minutes or until the cheese is melted and bubbly. Let cool for 5 minutes before serving.  Makes 6 servings – 1 cup each

Comment:  I made this using cooked chicken and it worked great.  The combined flavors of the chicken, broccoli and quinoa are simply delicious.  The 2 food testers that were fortunate enough to try this both loved it.  It does make a lot and I had enough left over for the next day and it was even better reheated.  The flavors had blended and I enjoyed it even more.  I did use colby cheese instead of the mozzarella but that was the only change I made.

Chicken & Dumpling Casserole

1/2 cup butter 1 stick

1 cup small onion chopped

2 ribs celery chopped

3 cups cooked shredded chicken

1 cup Self-Rising Flour

1 cup milk 2% or higher

2 cups chicken broth

1 10.75 oz can cream of chicken soup undiluted

salt and pepper to taste

Preheat oven to 350F degrees.

Spray a 9 x 13 baking dish with nonstick cooking spray.

In a small skillet over medium heat, melt the butter and add chopped onion and celery.

Cook for about 8-10 minutes (until veggies are soft).

Pour the butter and veggie mixture into your prepared baking dish.

Add the chicken in a layer on top of the vegetables.

In a small bowl, combine self-rising flour with milk.

Pour this mixture over chicken (do not stir mixture).

In another small bowl combine the chicken broth with the cream of chicken soup.

Season this with a bit of salt & pepper (optional).

Pour this mixture over the chicken.

Do not mix the layers.

Then bake for about 40-45 minutes or until the casserole is set.

Comment:  This is one of the best recipes I've found in a long time!    The only changes I made was to use rotisserie chicken that was garlic seasoned and I used only 1 cup of chicken broth instead of 2 which turned out perfect.  This is moist, tender, but mostly simply delicious.  This will be a dish I make quite often.  P.S. - add a small can of drained English peas or peas and carrots before adding the chicken layer for a chicken pot pie!