1 large head of broccoli. Steamed for 10 minutes then finely chopped
1 tablespoons olive oil
1 yellow onion, diced
1 diced jalapeño
1 4 oz can diced green chilies
1/2 cup Panko
3 cups shredded chicken. I used a rotisserie chicken
Kosher salt and freshly ground black pepper, to taste
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups 2% milk
1 1/2 cups shredded cheddar cheese, divided
1/3 cup Greek yogurt
Preheat oven to 350 degrees F. Lightly oil an 9x13 baking dish or coat with nonstick spray.
Heat 1 tablespoon olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
Heat 2 tablespoons of butter in a large skillet and sauté onions and jalapeños for about 6-7 minutes. Remove onions and jalapeños and set aside.
Melt the rest of the butter in the same skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in onion and jalapeños, quinoa, green chilies, broccoli, chicken, 1 cup cheese and Greek yogurt; season with salt and pepper, to taste.
Spread broccoli mixture into the prepared baking dish; sprinkle with remaining 1/2 cup cheese. Place into oven and bake until cheese has melted, about 10 minutes.