Broccoli-quinoa casserole with chicken and cheddar from Cooking Light Magazine, October 2014 (page 111) by Ann Taylor Pittman

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Notes about this recipe

  • sldoug on January 10, 2016

    Made again, this time with chicken breast (per the recipe, except I used almost twice as much...and it was a good amount). I guess I must have baked it longer too, since the cheese browned, which no one liked much. Once again, I used sour cream instead of mayo.

  • sldoug on December 26, 2015

    Made for dinner with about 2/3 rotisserie chicken, sour cream instead of mayo (needed to use it up), and whole milk instead of 1%. Steamed the broccoli for about four minutes and it was the right amount of tender. Sauteed and mixed everything in my 12" frying pan and then put that in the oven rather than dirtying another dish. The dish turned out very well, very tasty and comforting and a great introduction to quinoa for my kids. I'd definitely make this again.

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