Chicken and Broccoli Casserole with Quinoa Crumble
For the casserole
  • 2 free-range chicken thighs (10.6oz/300 grams)
  • 2 tablespoons olive oil
  • salt & pepper
  • 1 head broccoli, chopped
  • 1oz (30g) butter
  • 1 onion, chopped
  • 2tsp white flour
  • 1½ tablespoons Dijon mustard
  • 1½ cups chicken stock, hot
  • 1½ cups cream
  • salt & pepper
For the crumble mix
  • 1½ cup cooked quinoa
  • ½ cup ground almonds
  • ½ cup Parmesan, grated
  • salt & pepper
  1. Preheat oven to 425 (220C). Line a baking tray with parchment paper. Spread out chicken thighs, drizzle over olive oil and season with salt and pepper. Place in oven and cook for about 20 minutes or until cooked. Cool on cooling rack. Drop oven temp to 375 (190C).
  2. While chicken is cooking, line a 7”x10” (18cmx25cm) baking dish or similar with parchment paper. Cut up broccoli florets and place in bottom of dish.
  3. To make crumble add cooked quinoa, Parmesan and ground almonds into medium bowl. Season and mix well. Set aside.
  4. To make sauce heat saucepan on moderate heat and melt butter. Place onions in a cook for 5-7 minutes till soft. Add flour and stir for 1 minute. Then add mustard and stir. Gradually pour in hot stock while stirring. Take off heat and stir in cream. Roughly chop up chicken and stir in.
  5. Pour sauce over broccoli in dish. Then cover with crumble mixture making sure to spread evenly.
  6. Place in oven and cook for 15-20 minutes or until golden
I used cooked quinoa for this recipe. If you do not have precooked quinoa you will need to cook up ½ cup for this recipe. Check out our post on how to cook quinoa
Recipe by Almond to Zest at