MENU
  • Pinterest
    468
  • Print
    1K
  • Save
    284
  • Facebook
    239
  • Email
    134

Cheesy Chicken and Broccoli Quinoa Skillet

  • Prep 10 min
  • Total 45 min
  • Servings 8
  • Pinterest
    468
  • Print
    1K
  • Save
    284
  • Facebook
    239
  • Email
    134

A healthy new twist on chicken and broccoli casserole, this simple skillet is prepped on the stovetop in a cast-iron skillet, then baked until gooey and golden. MORE + LESS -

Brooke McLay Brooke McLay
September 20, 2016

Ingredients

3
cups cooked quinoa
1
(18 oz.) can Progresso™ Creamy Mushroom Soup
1 1/2
cups French fried onions
2
teaspoons garlic powder
1
teaspoon onion salt
3
tablespoons butter, ghee or olive oil
2
chicken breasts, cubed
2
cups chopped broccoli (fresh or frozen)
2
cups shredded sharp cheddar
Salt and pepper to taste
Nonstick olive oil spray

Steps

Hide Images
  • 1
    Preheat oven to 350º F. In a 8 to 9-inch cast iron skillet, melt butter over medium-high heat. Add chicken and cook all the way through. Transfer to a small bowl.
  • 2
    Spray skillet with nonstick olive oil spray, Toss quinoa, Progresso™ soup, 1 cup French fried onions, garlic powder and onion salt together in skillet. Add salt and pepper to taste. Add chicken and broccoli to top. Sprinkle with cheddar and remaining French fried onions.
  • 3
    Bake for 25-35 minutes, or until cheese is melted and begins to bubble around the edges. Serve immediately and enjoy!
 

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

Comment