Quinoa chicken casserole

Used minced yellow onion (from the freezer), about 2 T.
Diced 1/2 Green Bell Pepper and 1 stalk celery.
Used corn oil & olive oil to soften those 3. Took them out. Added 1 can chicken, and Canadian Chicken seasoning.Let go for awhile to soak up the extra can chicken water and get good & spicy.
Used leftover steamed broccoli, about 2c.

Boiled 1/2 c quinoa in 1c+ of water. I let it go until there was just a little water left, but it wasn't sticking to the bottom of the pot. Then I let it sit to soak.

Glass bowl: about 1/2 c mayonnaise with 1% milk, nonfat milk powder, and half-&-half with salt, pepper, and 1/4 c parmesan cheese. 

Mixed veges & chicken into sauce. It should be wet - I had to add more milk. Added quinoa in, and some more milk. Poured it all into a wide dish. Topped with pecan pieces, onion flakes, and more canadian chicken seasoning. Cooked at 350 for 25 minutes until warmed through.

Notes - make more of everything. Use big bowl for making sauce so adding ingredients is easier. Spray sides of roating pan. Cook at a lower temperature.