INGREDIENTS
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3 cups low sodium chicken broth, divided
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1 cup quinoa, rinsed and drained
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3 cups broccoli florets, cut into bite size pieces
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¼ cup water
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1 tablespoon butter
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1 tablespoon olive oil
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½ onion, chopped
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½ cup chopped celery
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3 cloves garlic, minced
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2 Tablespoons gluten-free or all purpose flour (I used gluten-free flour)
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1 cup milk
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1 teaspoon poultry seasoning
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salt and pepper to taste
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2 chicken breasts, cooked, shredded or cut into bite size pieces
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1-1/2 cups shredded cheddar cheese
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1 cup panko bread crumbs