Creamy Chicken Broccoli Quinoa Casserole

"Casserole sounds like something I'm forced to eat as punishment"

-BF before this creamy deliciousness changed his mind.

Didn't we all grow up eating broccoli chicken casserole that was made with things like heavy cream, cream of chicken, noodles and lots of other things we would never touch now that we know the effects they have on our bodies? I played around and found this replacement!

P.S. What is your favorite childhood meal? I'm having fun experimenting on cleaning up childhood classics. Leave a comment or email if you have a suggestion for me to try!

Servings: Lunch for the week (about 7)
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

• 2 lbs Chicken Breast, cubed ($4.00)
• 1 large head of fresh broccoli ($3.00)
• 4 cloves garlic, minced ($.30)
• 3/4 cups coconut milk
• 1 cup quinoa, cooked ($1.00)
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• Sea salt to taste
• 2 cup Greek Yogurt ($.50)
• 1/4 cup water 

While the quinoa is cooking, chop up the broccoli- don't be scared of the stems! I chopped it up and used most of the broccoli head. Put all the broccoli into a frying pan with about 1/4 cup water, and cook covered about 15 minutes, or until the broccoli is softened.

Season the cubed chicken breasts with salt, garlic powder, and pepper. In a separate frying pan combine the coconut milk and seasoned chicken cubes, and the minced garlic. Cook together 15-20 minutes or until the chicken has no visible pink.

In a large bowl combine the broccoli, quinoa, chicken and Greek Yogurt. Add more or less yogurt depending on the consistency you want (I added a lot- I love the creamy texture!). Season with salt and pepper and enjoy!