Ingredients

The following ingredients have 4 Servings
  • 1 cup uncooked quinoa
  • 2 cups chicken stock
  • 2 cups broccoli
  • 2-3 boneless (skinless chicken breasts)
  • 1 10 ounce can low-sodium cream of mushroom soup
  • 1 cup shredded Cheddar cheese
  • 1/4 cup milk
  • 1 tsp garlic powder
  • 1/2 cup French fried onions

Instruction

  • Rinse quinoa in a mesh sieve until the water runs clear.
  • Place quinoa and chicken stock in a large pot. Bring to a boil. Cover, then reduce heat to medium low and simmer until the water is absorbed (15-20 minutes). Turn off heat. Add broccoli, replace cover and let sit for 5 minutes. Uncover and fluff with a fork.
  • While quinoa is cooking, boil chicken breasts then shred.
  • Preheat oven to 350 degrees F. Grease an 8-inch baking dish.
  • Add cream of mushroom soup, cheese, milk and garlic powder to the quinoa and mix well. Then add chicken and stir to combine.
  • Spoon mixture into baking dish.
  • Bake at 350 degrees F for 10 minutes. Remove from oven and top with French fried onions. Bake 5 more minutes.