- 1 1/2 cups water
- 3/4 cup quinoa
- 1/4 teaspoon salt
- 2 cups broccoli florets
- cooking spray
- 1 pound shredded rotisserie chicken
- 1 (10.75 ounce) can cream of broccoli soup
- 1 1/4 cups shredded reduced-fat Cheddar cheese
- 1/3 cup reduced-fat mayonnaise
- 2 tablespoons milk
- 1/2 teaspoon stevia powder
- 1/4 teaspoon black pepper
- 1 dash freshly grated nutmeg
- 3 tablespoons freshly grated Parmesan cheese, or to taste
- Rinse quinoa in a fine-mesh sieve until water runs clear. Combine 1 1/2 cups water, quinoa, and salt in a small saucepan. Bring to a boil. Reduce heat to low and cover. Cook until tender, 18 to 20 minutes. Fluff with a fork.
- Preheat oven to 350 degrees F (175 degrees C). Coat a shallow 8-inch baking dish with cooking spray.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, about 3 minutes. Drain.
- Combine chicken, cream of broccoli soup, Cheddar cheese, mayonnaise, milk, stevia powder, pepper, and nutmeg in a large bowl. Stir in quinoa and broccoli. Spoon mixture into the prepared baking dish. Sprinkle Parmesan cheese on top.
- Bake in the preheated oven until top is bubbly and edges are golden, 35 to 40 minutes.
04/14/2018
recipepes.com
Broccoli-Quinoa Casserole, recipe
PT15M
PT1H
5
455 calories