Wednesday, March 14, 2012

Quinoa Chicken Broccoli & Cheese Casserole- Gluten Free Style

1 Chicken breast

2 tablespoons milk

1 cup cream of chicken soup (homemade, gluten free, see note at the bottom)

1 1/4 cups shredded cheese (cheddar, colby-jack, etc) with extra for the top

1/4 teaspoon black pepper
2 cups cooked broccoli

1 1/2 cups COOKED quinoa (see note)

To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

I use Bob's Red Mill quinoa which is already rinsed and ready to cook.

Rinse quinoa in a fine sieve until water runs clear. In a small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork.

Cook thawed chicken breast in a tablespoon of olive oil until cooked through with no raw center. Cut into small cubes.

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.

In a large bowl combine the soup, milk, shredded cheese and pepper until well mixed. Stir in the quinoa, broccoli and chicken.
Spoon mixture into prepared casserole. Sprinkle on a handful (or two...or three!!) and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden. Makes 8 generous 1/2-cup servings.

Condensed “Cream of Anything” Soup
(this stuff is delicious and a great gluten free substitute)

1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper

In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.

Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.

Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.


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