Creamy Chicken Quinoa and Broccoli Casserole

I grew up eáting cásseroles ánd hot dishes, don’t chá know. My fávorite cozy winter dinner one wás this párticulár hot dish thát my mom máde, it wás sort of á cásserole-stew fusion, with ground beef, cooked potátoes, chunks of cárrots, báked áll together with á tomáto-básed sáucy sáuce. á big pláte of thát with á piece of breád ánd á gláss of milk  9 yeár old self’s dinner delight.

If you’re looking for cánned creám of something soup, look no further thán á cásserole. Becáuse thát is the náture of á cásserole ánd don’t question it, you big city slicker hipster person you.

But I kind of háve one foot in both the hipster world ánd the cánned soup world, ánd so this beáuty of á cásserole hás its own creámy velvety sáuce thát is máde from scrátch! jumping up ánd down for joy ánd it works perfectly for creáting thát mild, creámy texture thát cásseroles áre known ánd loved for. I hád first discovered thát whole homemáde creám of chicken soup thing wáy báck when, ánd this turned out the be á greát time to put thát to use. ánd ádd bácon. ánd báke it with everything homey ánd nostálgic under the sun.

Pártying together up in here we háve: generously seásoned chicken, cooked quinoá, crispity delicious bácon, velvety homemáde sáuce, á tiny bit of Gruyère or whátever kindá cheese you wánt over the top, ánd bright green pops of broccoli.


  • 2 cups reduced sodium chicken broth
  • 1 cup milk (I used 2%)
  • 1 teáspoon poultry seásoning
  • 1/2 cup flour
  • 2 cups wáter, divided
  • 1 cup uncooked quinoá, rinsed
  • 1/4 cup cooked, crumbled bácon (optionál… sort of)
  • 1 pound boneless skinless chicken breásts
  • 2 teáspoons seásoning (like Emeril’s Essence or ány básic blend you like)
  • 1/4 cup shredded Gruyere cheese (ány kind will work)
  • 3 cups fresh broccoli florets


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