Creamy Broccoli and Chicken Quinoa Casserole

INGREDIENTS
1 1/4 lbs boneless, skinless chicken breasts, cooked and diced
12 oz broccoli florets (about 4 cups), diced and steamed just until tender
1 1/2 cups dry quinoa
2 cups low-sodium chicken broth
1 1/2 Tbsp butter
1 1/2 Tbsp extra virgin olive oil
1 cup finely chopped onion (about 1 medium onion)
1 clove garlic, minced
3 Tbsp all-purpose flour
2 cups milk
1/4 tsp dried thyme
Salt and freshly ground black pepper to taste
4 oz finely shredded parmesan cheese, divided (about 1 cup slightly packed)
3/4 cup sour cream
1 Tbsp lemon juice
1 Tbsp chopped fresh parsley (or 1 tsp dried)
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