It’s the question as old as time… What’s for dinner? I imagine Adam asked Eve this question in the Garden of Eden. It was muttered by cavemen. Shakespeare spoke it in eloquent iambic pentameter. And it comes out of my husband’s mouth almost daily, slightly less eloquently.

(Image source: someecards.com)

I had a few ingredients approaching expiration dates in the fridge, namely sour cream and a block of cheese, and thawed chicken to work with. I threw this casserole together on the fly, and it was pretty good. Two of my three kids ate it without too much duress, so that makes it share-worthy.

I used quinoa instead of rice in this casserole for extra keep-you-full protein because I really need to stop stuffing cookies in my face. And wine. And cheese. And potato chips. But I digress… I jumped on the quinoa bandwagon a couple years ago (thanks, Pinterest). Quinoa is a cool superfood as it’s high in protein and an excellent source of riboflavin. The grain is also alkaline-forming, antiseptic, gluten-free, and low on the glycemic index.

Let’s start with the “soup” part. You’ll need:

• 2 tbs. butter
• 3 tbs. flour
• 1/2 cup chicken stock
• 1/2 cup milk
• 1/2 cup sour cream
• 1 1/4 cups shredded Monterey Jack cheese
• salt and pepper

Melt butter in a small saucepan. Add flour to create a rue, and let that cook for 90 seconds. Whisk in chicken stock, and when that is combined and smooth, slowly whisk in milk. Let that cook for 4-5 minutes and season with salt and pepper to taste.

That there is my recipe for cream-of-anything soup. I use it for casseroles, chicken pot pie, and anything calling for a can of cream-of-crap.

I transferred that soup to a large mixing bowl and whisked in sour cream, 1 cup of the shredded cheese (I used Sargento’s Garlic & Herb Jack), and 1/4 tsp. each salt and pepper. Then I rinsed out my saucepan to cook the quinoa, which included:

• 3/4 cup uncooked quinoa, rinsed
• 1 1/2 cups water
• 1/4 tsp. salt

Cook the quinoa according to package directions. Just like rice, you bring it to a boil, then simmer covered for around 15 minutes.

While the quinoa simmered, I got the chicken and broccoli ready. The final ingredients you need are:

• Two chicken breasts, cooked and cubed
• 10 oz. box chopped broccoli, thawed

I buy chicken in bulk, then freeze it in 2-breast or 3-thigh portions in a rub or marinade. For tonight’s dinner, I used two chicken breasts sprinkled with Wildtree’s Garlic Galore and Absolutely Onion blends; but you can roast plain chicken with salt and pepper, pull it off a rotisserie, or use leftovers. It really doesn’t matter. I microwaved my chicken in a Pampered Chef Deep Covered Baker for 5 minutes, let them rest, and chopped them up.

Add the chicken, broccoli, and cooked quinoa to the soup and cheese mixture in the mixing bowl. Give it a good stir, add salt or pepper to your liking, then transfer to a greased baking dish. Sprinkle the remaining 1/4 cup shredded Jack cheese on top.

Cover with foil and bake for 30 minutes at 350. Remove the foil and bake for an additional 8 minutes.

Dinner. Done.

I wish I did a topping with breadcrumbs or crushed Ritz crackers. That would have been the piece de resistance. Turn it southwest by using black beans, diced tomatoes and corn, pepper jack cheese, and chicken seasoned with taco seasoning. Go Greek with feta cheese, olives, and chicken with garlic and herbs. Or order a pizza. I always vote for pizza.