CHICKEN QUINOA CASSEROLE

Chicken Quinoa Casserole image

I tried to figure out a casserole that I haven't seen before. Super good, super easy, and just the right amount of 'good-for-you' to cover up the guilt!

Provided by MommaBean3

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 1h5m

Yield 12

Number Of Ingredients 16

Ingredients

1 serving cooking spray
2 cups vegetable broth
3 cloves garlic, minced
4 grinds salt
5 grinds black pepper
1 cup quinoa
1 rotisserie chicken - skin and bones removed, meat cut into bite-size pieces
2 tablespoons olive oil
3 cups clean fresh spinach, roughly chopped
1 cup carrot matchsticks
½ cup roasted red peppers, drained and chopped
1 ½ (15 ounce) jars Alfredo sauce
1 teaspoon dried basil
2 tablespoons unsalted butter
¾ cup panko bread crumbs
¾ cup grated Parmesan cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Spray a casserole dish with cooking spray.
Combine vegetable broth, garlic, salt, and pepper in a pot over medium-high heat and bring to a boil. Add quinoa, cover, reduce heat, and simmer until tender, about 15 minutes. Let stand 5 minutes.
Heat olive oil in a skillet over medium-low heat. Add spinach, carrots, and red peppers and cook until barely tender, about 5 minutes.
Mix chicken, cooked quinoa, cooked vegetables, Alfredo sauce, and basil together in a bowl. Pour into the prepared casserole dish, patting it down with a spoon.
Melt butter in a small saucepan over medium heat and mix in bread crumbs until evenly coated. Remove from heat and stir in Parmesan cheese. Evenly distribute cheese crumbs over the top of the casserole.
Bake in the preheated oven until cooked through and lightly browned on top, 25 to 30 minutes.

Nutrition Facts : Calories 420.8 calories, Carbohydrate 19.7 g, Cholesterol 74.4 mg, Fat 29.4 g, Fiber 1.9 g, Protein 21.7 g, SaturatedFat 10.5 g, Sodium 914.9 mg, Sugar 3.1 g