Creamy Chicken and Quinoa Cordon Bleu Casserole

Inspired by Monday’s post? Prepared to start walking on the wild side? Ready to chart new waters and whip up your own homemade cream of chicken soup?

If so, I’m ready to assist (you know, because I’m, like, so wild and crazy myself) with the perfect way to use the creamy, delicious homemade condensed soup. This. Creamy Chicken and Quinoa Cordon Bleu Casserole. The name is long and even though quinoa somehow manages to make every dish sound fancy, in all actuality (no offense to fanciness) in this recipe, it is anything but. I like to think of this as a modern day casserole. Not Your Momma’s Creamy Chicken Casserole, if you know what I mean. A tad bit upscale from the casseroles of my youth but just as simple and easy to prepare.

The dreamiest part of this recipe? The quinoa cooks right in the yummy, creamy sauce and absorbs all the delicious flavors so there’s no need to come prepared with already cooked quinoa (but you will need cooked chicken so perhaps you should just fire me right now for making things easier and harder all at once – good thing we have this easy shredded chicken recipe at our beck and call or at the very least, a rotisserie chicken from the store).

I’ve kind of been on a self-imposed hiatus from casseroles after a traumatic casserole event that occurred a few months ago (think: a curdled soupy mess of epic proportions) but let me tell you, this quinoa cordon bleu casserole has brought me back to my casserole-loving self. It’s creamy, cheesy, simple to prepare and wonderfully nutritious.

Stay tuned for the last recipe of the week using homemade cream of chicken soup. It’s a doozy (in a really, really good way).

Because this is a one-dish wonder with the broccoli baked in, I served this simply with fresh fruit but breadsticks or another steamed or cooked vegetable (like these green beans) would also be delicious and completely appropriate, if you ask me.

One Year Ago: No-Cream Creamy Basil Spinach Soup {i.e. Lifechanging Soup}
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Yield: Serves 6

Creamy Chicken and Quinoa Cordon Bleu Casserole

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Ingredients:

• 2 2/3 cups (double batch) homemade condensed cream of chicken soup (the equivalent of 2 10.75-ounce cans cream of chicken soup)
• 1 cup low-sodium chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup quinoa, rinsed well and drained
• 1-2 cups cooked, diced chicken
• 1 cup chopped deli ham (or leftover ham of any sort)
• 1/2 cup shredded Swiss cheese
• 1/2 cup shredded Monterey Jack cheese
• 2 cups broccoli crowns, chopped into bite-size pieces if needed
• 1/4 cup shredded or grated Parmesan cheese

Directions:

1. Preheat the oven to 375 degrees F. Lightly grease a 9X11- or 9X13-inch pan (see note above) with cooking spray.
2. In a large bowl, stir together the homemade condensed cream of chicken soup, broth, salt, pepper, quinoa, chicken, ham, Swiss cheese and Monterey Jack cheese.
3. Spread the mixture evenly in the prepared pan. Cover with foil and bake for 30 minutes. Remove the casserole from the oven, uncover, and give it a good stir. Return to the oven and bake uncovered for about 12-14 more minutes.
4. While the casserole bakes, steam the broccoli (in the microwave or on the stovetop) until bright green and just barely crisp-tender. Stir the broccoli into the casserole, sprinkle the Parmesan cheese on top and bake for another 10 minutes until the quinoa is plump and tender and the edges are golden and bubbling.
5. Remove the casserole from the oven and let sit for 5-10 minutes before serving. This is really important as it will help the casserole to firm up and also make sure the quinoa is completely tender. Serve warm – don’t wait too terribly long to serve it as it gets less creamy the longer it sits.

Notes:

This casserole can be entirely prepped up to 12 hours (and probably longer; I made it the morning of) ahead of time. After spreading the quinoa mixture in the pan, cover and refrigerate. The steamed broccoli can also be refrigerated in a tupperware or bag to add during cooking time (same with the Parmesan cheese). Bake as directed.

Aso, if using a 9X13-inch baking pan, chances are you can get away with decreasing the baking time. I used a slightly smaller dish but since it’s a casserole, the size of pan is pretty adaptable. Just keep an eye on it to make sure it doesn’t overcook.

All images and text ©Mel's Kitchen Cafe.

Recipe Source: from Mel’s Kitchen Cafe (inspired by this recipe at Pinch of Yum)