 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | thigh, bone and skin removed | cooked and cubed chicken breast | 1/4 | cup | quinoa, cooked | 1/3 | stalk | broccoli florets | 1/4 | cup | skim milk | 1/4 | small | Onion, chopped | 3/4 | large | Mushrooms | 1/4 | tablespoon | flour unbleached | 1/3 | clove | garlic minced | 1/4 | tablespoon | olive oil | 1/4 | pat (1" sq, 1/3" high) | butter | 1/4 | cup, shredded | shredded Italian cheese mixture |
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Steps
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Sequence
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Step
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| | 1 | Saute onions. Then add mushrooms and garlic and cook until mushrooms are cooked. | | 2 | Melt butter in a dutch oven over medium heat. | | 3 | Add flour and whisk for 30 seconds. | | 4 | Add milk and whisk until mixture thickens. | | 5 | Add broccoli and cook until broccoli is about half cooked. | | 6 | Mix in quinoa, chicken, and mushroom, onion, garlic mixture. | | 7 | Pour entire mixture into a lightly greased 13 x 8 pan. | | 8 | Sprinkle cheese over top and bake at 375 degrees for 30-40 minutes. |
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