Broccoli and Cheese Quinoa Casserole

So after having just posted that I'm not a huge casserole person, I've made a liar of myself and gone on a bit of a casserole binge.  I'm not sure if it's the weather, or the weather, or the weather or just the fact that I've been craving melted cheesy things recently.  With nary a can of cream of mushroom or cream of chicken soup in sight, I may just rethink my stance on casseroles. 

This particular casserole is a take on the broccoli, cheese and casserole.  I've swapped out a chicken broth base in place of the canned soup and swapped out quinoa for the rice.  I left the cheese in full force.  The result is a casserole that is full of big cheesy bites of chicken and broccoli and is every bit as comforting as the original casserole.

Broccoli and Cheese Quinoa Casserole

Ingredients:
2 cups cooked quinoa
2 cups cubed cooked chicken

2  12 oz pkgs frozen chopped broccoli
3 tbsp butter

1/4 cup flour

1 15 oz can chicken broth

1/4 tsp dry mustard

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp freshly ground black pepper

1/2 cup evaporated milk

2 cups shredded cheddar cheese, preferably sharp
1/4 cup greek yogurt

1/4 cup sour cream

Directions:

1. Preheat oven to 375
2. Heat large oven proof skillet over medium heat.  Melt butter, and stir in flour.  Cook for 3 minutes stirring constantly.
3. Whisk in can of chicken broth and whisk continuously until mixture is thick and begins to bubble.  Add milk, garlic powder, mustard powder, salt and pepper and mix well.  
4. Turn off heat and add 1 1/3 cup shredded cheese as well as the yogurt and sour cream. Stir until smooth and cheese is melted.  
5. Add cooked quinoa, broccoli and chicken to skillet, stir well to combine.  
6. Spread casserole around pan, smooth top and sprinkle with remaining cheese. 
7. Bake for 20 minutes covered until cheese is completely melted.