Ingredients

• 1 1/2 cups homemade cream of chicken soup* (or one can) (optional)
• 1/2 cup sour cream
• 1/2 cup mayo
• 2-3 garlic cloves
• 1 small sweet onion
• 1/4 cup milk
• salt & pepper, to taste
• 1 3/4 cups shredded cheddar cheese, divided (1 1/4 cup + 1/2 cup)
• 2 cups cooked, chopped chicken
• 1 1/2 cups broccoli, in small pieces
• 2 cups cooked quinoa** 

Directions

Preheat the oven to 350ºF. Butter a 9" square casserole dish. In a large bowl, stir together the cream of chicken soup, mayo, milk, lemon, and spices until smooth. Stir in the cheese, chicken, broccoli and quinoa and spread into the prepared baking dish. Sprinkle with remaining 1/2 cup cheese (If you're making this ahead, stop here and refrigerate or freeze until needed!) and bake for 35-45 minutes, until the casserole is bubbling and golden brown. *Homemade Cream of Chicken Soup Recipe adapted from Tammy's Recipes (this recipe makes about 1 1/2 cups, or 1 can worth) Ingredients: 3/4 cup chicken stock 3/4 cup milk, divided (1/4 cup + 1/2 cup) 1/4 teaspoon poultry seasoning 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/8 teaspoon dried parsley 1/8 teaspoon paprika or cayenne pepper salt & pepper, to taste 1/3 cup + 2 tablespoons flour Directions: In a small saucepan, combine the chicken stock, 1/4 cup milk, and seasonings and bring to a boil. In a small bowl, whisk together the flour and remaining 1/2 cup cold milk. Whisk the flour mixture into the boiling stock mixture and continue boiling and whisking until you have reached your desired thickness (won't take more than a minute)!

**Quinoa cooking instructions: Rinse 3/4 cup quinoa thoroughly in a fine-mesh strainer until the water runs clear. Combine in a small saucepan with 1 1/2 cups water and 1/4 teaspoon salt. Bring to a boil, reduce heat to low and simmer for 18-20 minutes, until all of the liquid has evaporated and the quinoa is clear & fluffy with a visible 'ring & tail'. (This makes a little over 2 cups, so just measure out the 2 cups and use the rest for something else!)