Thursday, June 14, 2012

recipe: quinoa broccoli chicken casserole


1 10 oz. can condensed broccoli soup
1/3 C reduced fat mayonnaise
2 T milk
1 1/4 C reduced fat shredded cheese (cheddar, colby-jack, etc.) *I used cheddar*
1/2 tsp sugar
1/4 tsp black pepper
dash freshly grated nutmeg
2 C broccoli *I used steam broccoli from the bag*
1 1/2 C COOKED quinoa -- see note
freshly grated parmesan cheese
2 chicken breasts


To cook quinoa:

3/4 C quinoa
1 1/2 C water
1/4 tsp salt

In a small saucepan, combine quinoa, water, & salt. Bring to a boil, reduce heat, & cook for approx. 15 minutes. During this time, dice chicken breasts & cook in a separate saucepan. 

Preheat oven to 350* & spray a shallow 8x8 casserole dish with vegetable cooking spray. 

In a large bowl, combine the soup, mayonnaise, shredded cheese, sugar, pepper, & nutmeg. Mix well. Add in quinoa, broccoli, & chicken breasts. Spoon mixture in to the casserole dish. Sprinkle the top with parmesan cheese. Bake for 35-40 minutes. Makes about 8 servings.

Per Serving: Calories 199,  Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

For original recipe, click here.


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