Chicken, Broccoli, Cheese, and Quinoa Casserole

A casserole that I was raised on was chicken de van--you know, the broccoli, chicken, cheesy, stuff on rice that everyone says is so good? Well, I think it's ok but overrated to tell ya the truth. On top of that, I discovered that quinoa really is yummy with more protein and healthier than rice. I didn't think the small package of quinoa would go far, but it actually does supply a good amount. I decided to put some ingredients together and make it similar to chicken de van but not so soupy and thick. Keep in mind I made this for 2 servings and when I cook I usually toss in spices.

Chicken, broccoli, cheese, and quinoa casserole

1 chicken breast, defrosted, then cooked
1 cup broccoli, cooked
1/2 cup dried quinoa
1 chicken bouillon cube
1/4 tsp onion powder
1 pinch garlic powder
1/4 tsp salt
1/4 cup cheddar or colby/monteray jack cheese

In a rice cooker or over a stove, boil quinoa in 1 Cup water. After it begins to boil, reduce to a simmer and add the chicken bouillon cube. Cook until it is tender enough to fluff with a fork.

In a 8x8 casserole dish, lightly spray with cooking spray. Add quinoa, cooked chicken, broccoli, and spices. Stir. Top with cheese. Broil for a few minutes or bake at 375 for 10 minutes. Enjoy!