2 cups reduced sodium chicken broth
1 cup milk
1 tsp poultry seasoning
½ cup flour
1 cup water
1 cup uncooked quinoa
1 pound chicken strips
2 teaspoons seasoning (any basic blend–I used 1 tsp paprika, 1 tsp salt, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp black pepper)
¼ cup shredded Gruyere cheese
3 cups fresh broccoli florets
Preheat oven to 400 degrees. Grease a 9×13 baking dish.
In a saucepan bring chicken broth and ½ cup milk to a low boil.
Whisk the other ½ cup milk with the poultry seasoning and
Add the mixture to the boiling liquid and whisk until a smooth
creamy sauce forms.
In the saucepan from above add one cup water, quinoa and stir to combine.
Pour the mixture into the baking dish.
Lay chicken strips on top of the mixture.
Sprinkle with seasoning mix, cover with foil and bake for 30 minutes.
Place the broccoli in boiling water for 3 minutes until it turns bright green and then run under cold water. Set aside.
Remove the casserole from the oven, stir the mixture and bake for an additional 10-15 minutes if needed.
When the quinoa and chicken are cooked add the broccoli.
Top with cheese and bake uncovered until cheese melts.