|My angel helping mommy!|
Does anyone else have a hectic day? You know, the one day during the week that you dread the most! For me it is Wednesdays! This is the day that I have to have my daughter to preschool by 8:30, pick her up at 11:00, then straight to the library for story and craft time until 12:30. After that is a quick lunch, lay my 2 year old down for a nap and hope he wakes up by 3:15 in a good mood because...my daughter has gymnastics at 4:00 followed by her very first soccer game, which I volunteered to help coach which means first one there and last one to leave. For days like these I like to have a simple game plan for dinner. That is why I just make it on Tuesday night, my one of two nights during the week where I have no running around to do.
This casserole is a tiny bit time consuming (but honestly, what dinner isn't) but overall very easy and my kids LOVED it which is a big bonus for me! I made it the night before and while I was being Soccer Coach for my daughter's team, my husband was walking into the house to a very BIG note explaining in GREAT detail, how to get dinner in the oven. And when we got home...dinner was ready and waiting for us!
And, I must admit that as I am sitting here typing this out, I am eating the leftovers of this casserole! Yummy, even better the next day!!
Broccoli and Chicken Casserole
1 1/2 lbs organic skinless, boneless chicken breast
1 tbsp olive oil
3 cups cooked quinoa
3 cups fresh broccoli florets (see below)
1 medium sweet onion, diced
2 cups organic Greek style plain yogurt
2 tsp prepared white mustard
3 tsp fresh lemon juice
2 tsp fresh basil leaves, chopped (1 tsp dried)
1 cup organic shredded cheddar blend cheese (cheddar, Colby, Monterey jack)
- Step 1: Place the broccoli in a steamer or shallow saucepan with water for a few minutes to slightly cook. Remove from heat; allow to cool before cutting broccoli into small pieces.
- Step 2: Add olive oil to a large skillet over medium-high heat. Add the chicken and cook on one side for approximately 5 minutes. Flip chicken over; add the onions and saute along with chicken for another 5 minutes. Turn off heat. Remove chicken from skillet and place on a cutting board to cool. When cooled, cut chicken into 1 inch cubes.
- Step 3: Combine the yogurt, curry powder, mustard, lemon juice and basil leaves in a medium bowl and mix well.
- Step 4: Add one cup quinoa to the bottom of a lightly oiled 9x13 inch baking dish. Layer 1/3 of broccoli, onions, chicken and yogurt mixture. Repeat this procedure in the same order two additional times. Sprinkle cheese evenly over top of mixture.
- Step 5: Cover with foil and either store in refrigerator for a easy next night meal or and bake in a 375 degree preheated oven for 30 minutes.
Growing up, if my mom was making a casserole, it more than likely had a cream of something soup in it. I want to provide my kids with casseroles that are made with more whole foods that I can feel good about putting into their growing bodies rather than ones that plop out of a can in the same shape as the can. What is your favorite way to dodge the cream of... in your favorite casseroles?