This comforting classic features tender white meat chicken, savory broccoli and mushrooms, and an herbed mozzarella sauce.
Ingredients
2 tbsp
Olive Oil, Extra Virgin
1 package (227g)
Cremini (Italian) mushroom
4 cup
Broccoli florets
(small)
3 clove(s)
Garlic
(minced)
1/2 tsp
Salt
(to taste)
1/2 tsp
Black pepper
(to taste)
1 Tbsp
Italian seasoning, no sodium added
1/2 tsp
Basil, dried
1/2 tsp
Oregano, dried
2 breast
Chicken breast, boneless, skinless
(cooked; chopped or shredded)
1 tbsp
Chicken broth (stock), low sodium
(no salt added; for cornstarch paste)
2 tsp
Cornstarch
1 cup
Chicken broth (stock), low sodium
(no salt added)
1/2 cup
Milk, fat-free (skimmed)
1/2 tsp
Thyme, dried
1/2 cup
Mozzarella cheese, partially skimmed
(shredded)
1/4 cup
Parmesan cheese, low sodium
1 1/2 cup
Quinoa, uncooked
Instructions
Preheat oven to 350˚F. Lightly grease a 9x13 baking dish with cooking spray; set aside.
Heat olive oil in a large 12-inch skillet set over medium-high heat. Add mushrooms to the hot oil and cook for 2 minutes.
Stir in broccoli and garlic; season with salt, pepper, Italian seasoning, basil, and oregano, and continue to cook for 3 more minutes, or until just beginning to soften.
Shred or chop cooked chicken and arrange it in a baking dish.
Remove the mushroom and broccoli mixture from the pan and layer over the chicken. Set aside.
Set the skillet back over medium-high heat. In a small mixing bowl combine chicken broth with cornstarch; whisk until pasty. Add the remaining chicken broth to the hot skillet and whisk in the cornstarch paste, milk, thyme, half of the shredded mozzarella, and parmesan cheese.
Remove from heat and pour sauce over the chicken mixture inside the baking dish; using a spoon, stir and mix until thoroughly combined. Sprinkle top with remaining mozzarella cheese.
Cover the baking dish with foil and bake for 15 minutes. Remove foil and continue to bake for 9 to 10 more minutes, or until cheese is melted and light golden brown on top.
While baking, prepare the quinoa as per package directions.
Remove from oven and let stand 5 minutes before serving. Serve over rice and enjoy!
