Broccolini & Chicken Bake
There's something that feels like home when it comes to broccoli & chicken casserole. I don't know about you, but every kid on the block was a happy camper when their momma announced chicken & broccoli was happening that night.
It was probably the only way my mom could get broccoli into us without any complaints.
Truth be told though my mother was never quite the prolific Martha Stewart I though she was growing up. She, as I assume most mothers of the time, threw in canned soup and called it a casserole. No matter how much I loved it as a child, I have to say this slightly more conscious & upgraded version of the dish is even tastier.
Makes 4 Portions
2 C chicken stock (or veggie broth)
1 C coconut milk
1/2 t thyme
1 t oregano
1/4 t black pepper
1 C uncooked quinoa, rinsed
5 boneless skinless chicken thighs (or 1 block of tofu, cubed)
2 T gluten free flour
1/4 C Parmesan
1/2 C mozzarella
1 T coconut oil
2 C broccolini cut to bite size pieces
1 C broccoli cut into bite size pieces
2 C water
Prep 10 mins + Bake 45 mins
Preheat the oven to 400 degrees and grease a 9x13 baking dish with coconut oil
Bring the chicken broth, milk to a low boil in a saucepan
Whisk in thyme, oregano, nutmeg, black pepper and flour until a smooth creamy sauce forms
In a large bowl, mix the sauce from step one, Parmesan, water, quinoa and stir to combine
Pour the mixture into the prepared baking dish
Slice the chicken into thin strips and lay the chicken breasts strips over the top of the quinoa mixture.
Bake uncovered for 30 minutes
Remove the casserole from the oven stir & bake for an additional 10-15 minutes
Add the broccolini and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan
Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese