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1
Bring the water to a boil in a saucepan, and season with salt.
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2
Add the quinoa and reduce to a simmer.
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3
Cover and cook until the water is absorbed, about 10-12 minutes.
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4
The quinoa is cooked when the spiral germ becomes visible around the grains.
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5
Meanwhile, preheat the oven to 375 degrees F.
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6
In a large oven-safe skillet, heat 2 teaspoons of olive oil over medium-high heat.
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7
Add the cubed chicken and season with salt and pepper.
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8
Saute until the outsides are nicely browned, about 7 minutes.
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9
Add the thawed chopped broccoli and cook until the broccoli is lightly softened, about 2 minutes.
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10
Turn off the heat.
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11
Add the cooked quinoa, cottage cheese, and 23 cups grated cheddar.
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12
Stir until well combined.
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13
Season to taste with salt and pepper.
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14
(If skillet is not oven-safe, transfer ingredients to a large casserole dish at this point.)
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15
Spread the remaining 13 cup grated cheddar over the top of the casserole.
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16
In a small bowl, combine the panko breadcrumbs, grated Parmesan, and remaining 1 teaspoon of olive oil.
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17
Stir until breadcrumbs are well coated with oil.
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18
Spoon breadcrumb mixture all over the top of the casserole.
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19
Transfer the skillet to the oven and bake until breadcrumbs are lightly browned and cheese begins bubbling, about 10 minutes.
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20
Serve.
