Creamy Chicken and Mushroom Quinoa Casserole

Preheat your oven to 400 F and grease a 9×13-inch casserole dish with non-stick spray. Set aside.

For the sauce: Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 2-3 minutes, whisking constantly, until golden and bubbly. Whisk in the chicken broth. Bring the sauce to a boil and reduce to a simmer. Cook for 5-10 minutes or until thick. Stir in the heavy cream, everyday seasoning and a dash of salt and black pepper to taste. Continue to simmer for 10 more minutes until creamy. Remove from heat and set aside.

For the casserole: Heat the butter in a large saute pan over medium heat. Add the onions and mushrooms and cook until tender, about 6-7 minutes. Add the garlic, season with salt and black pepper and cook until fragrant, about 2 minutes. Remove from heat.

In a large bowl, mix quinoa, 1 cup of the sauce, and water. Pour it into the prepared dish. Place the strips of chicken on top and pour on the mushroom mixture. Spoon the rest of the sauce on top.

Place the dish in the oven and bake for 40-45 minutes or until bubbled and browned on top. Remove from oven and sprinkle with cheese, parsley and crumbled bacon. Enjoy immediately!