Step 1: Prepare the Creamy Sauce

Preheat your oven to 400 degrees. Generously grease a 9×13 baking dish to prevent sticking. In a saucepan, bring the chicken broth and 1/2 cup of milk to a low boil. In a separate bowl, whisk the remaining 1/2 cup of milk with the poultry seasoning and flour until smooth. Add this mixture to the boiling liquid and whisk constantly until the sauce thickens.

Step 2: Assemble the Casserole

In a large bowl, combine the prepared sauce, one cup of water, the rinsed quinoa, and the crumbled turkey bits. Stir well and pour the mixture into your greased baking dish. Thinly slice the chicken breasts and layer them across the top of the quinoa mixture. Sprinkle your chosen seasoning blend evenly over the chicken.

Step 3: Initial Bake

Place the dish in the preheated oven and bake uncovered for 30 minutes. While it bakes, blanch the broccoli florets in boiling water for one minute until bright green, then immediately rinse with cold water to stop the cooking process.

Step 4: Final Bake and Serve

Remove the dish from the oven and give the mixture a good stir. If the quinoa needs more time, bake for another 10-15 minutes. Once the chicken and quinoa are tender, stir in the broccoli and add up to one cup of water if the consistency seems too thick. Sprinkle the Gruyere cheese on top and bake for another 5 minutes until the cheese is melted and bubbly.

Pro Tips

• Always rinse your quinoa thoroughly under cold water to remove its natural bitter coating.
• If you prefer a golden brown crust, turn on the broiler for the final 60 seconds of cooking.
• Use a meat thermometer to ensure your chicken reaches an internal temperature of 165 degrees Fahrenheit.
• Do not skip the grease step; the sauce can be sticky, so a well-oiled dish makes cleanup much easier.