Ingredients

2 Tbsp. butter

1 Tbsp. extra-virgin olive oil

1/2 cup chopped yellow onion or shallots

3 garlic cloves, minced

3 Tbsp. all-purpose flour

2 cups lower-sodium chicken broth

1 cup whole milk

1 tsp. poultry seasoning

1 tsp. kosher salt, divided

1 tsp. black pepper, divided

1 cup shredded sharp cheddar cheese, divided

1 cup dry (uncooked) quinoa

1 lb. boneless skinless chicken breasts

4 cups broccoli florets

Instructions

Step 1: Preheat the oven to 375ºF. In a medium saucepan over medium heat, melt butter with olive oil. Add the chopped onion and minced garlic and cook for 3 to 5 minutes until soft. Stir in the flour and cook for 2 full minutes to remove the raw flour taste.

Step 2: Slowly whisk in the chicken broth and milk, then increase the heat to bring the mixture to a simmer. Let it simmer for about 5 minutes, whisking often, until the sauce thickens slightly. Stir in poultry seasoning, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 cup of shredded cheddar cheese. Remove the sauce from heat.

Step 3: Cut the chicken into small bite-sized pieces and season with the remaining 1/2 tsp salt and 1/2 tsp black pepper. Grease a 4-quart baking dish with cooking spray.

Step 4: Add the quinoa, chicken, and broccoli florets to the baking dish. Pour the cheese sauce evenly over the ingredients and carefully stir to mostly submerge everything in the sauce.

Step 5: Bake for 45 minutes, stirring once halfway through, until the quinoa and chicken are cooked through. If needed, stir again and bake for an additional 5 to 10 minutes.

Step 6: Remove the dish from the oven, stir once more, and sprinkle the remaining 1/2 cup shredded cheddar cheese on top. Broil for 3 to 5 minutes until the cheese is bubbly and golden.

Step 7: Serve warm with your favorite toppings, such as a few dashes of hot sauce for an extra kick.

Tips & Variations

For a creamier sauce, substitute half of the milk with heavy cream or add a dollop of sour cream before baking.

Swap sharp cheddar for mozzarella or Monterey Jack for a different cheese flavor.

Use chicken thighs instead of breasts for juicier meat, but adjust baking time accordingly.

Add other vegetables like mushrooms or bell peppers to boost the veggie content.

Rinse quinoa thoroughly before use to reduce any bitterness.

FAQs

Can I use other grains instead of quinoa?

Yes, you can substitute quinoa with rice or couscous, but cooking times and liquid amounts may vary. Adjust accordingly to ensure the grain is fully cooked.

Is this dish freezer-friendly?

While you can freeze this bake, the texture of the broccoli and cheese sauce may change slightly. For best results, freeze before baking and thaw overnight in the refrigerator before cooking.