Chicken Broccoli Casserole

Name: Chicken Broccoli Casserole
Ingredients: 1 cup (250 mL) quinoa; 2 cups (500 mL) water; 3 cups (750 mL) broccoli florets (fresh or frozen); 3 cups (750 mL) broccoli florets (fresh or frozen); 3 cups (750 mL) broccoli florets (fresh or frozen); 2 Tbsp (30 mL) vegetable or olive oil; 2 Tbsp (30 mL) vegetable or olive oil; 4 boneless, skinless chicken breasts; 4 boneless, skinless chicken breasts; 1½ cups (375 mL) light sour cream; ½ cup (125 mL) light mayonnaise; 2 tsp (10 mL) fresh lemon juice; 2 tsp (10 mL) prepared mustard; 1 tsp (5 mL) curry powder; ½ tsp (2 mL) minced fresh basil (or a pinch dried basil); ½ tsp (2 mL) minced fresh basil (or a pinch dried basil); 1 cup (250 mL) shredded cheddar cheese

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

A hint of curry gives this cheesy chicken dish a subtle flavor. Even children will devour it.

Ingredients

1 cup (250 mL) quinoa
2 cups (500 mL<

Stew
Gluten-free

Method

Preheat the oven to 350°F (180°C). Lightly grease a 9- × 13-inch (3.5 L) casserole dish or spray with cooking oil.

Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on t