1 head broccoli, cut into florets and finely chopped
2-3 cups cooked shredded chicken (you could use a rotisserie chicken)
salt and pepper to taste
garlic powder, to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1½ cups shredded cheddar cheese, divided
⅓ cup Greek yogurt
⅓ cup Panko crumbs (found on the bread crumb aisle)
Instructions
Preheat oven to 350 degrees F. Spray a 9x13" baking pan with non-stick cooking spray.
In a large saucepan of 2 cups water, cook quinoa according to package instructions. Within the last 5 minutes of cooking time, add broccoli on top and steam until cooked through.
Melt butter in large skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in quinoa, broccoli, chicken, 1 cup cheese and Greek yogurt; season with garlic powder, salt and pepper, to taste.
Spread broccoli mixture into the prepared 9x13" baking pan; sprinkle with remaining ½ cup cheese. Place into oven and bake until cheese has melted, about 5 minutes.
Serve immediately, sprinkled with Panko, if desired.
Recipe by Tone and Tighten at https://tone-and-tighten.com/chicken-broccoli-quinoa-casserole.html