MAKE-AHEAD CHICKEN BRUSCHETTA QUINOA BAKE

Make-Ahead Chicken Bruschetta Quinoa Bake image

Save some time with this Make-Ahead Chicken Bruschetta Quinoa Bake. This Make-Ahead Chicken Bruschetta Quinoa Bake tastes even better the next day!

Provided by My Food and Family

Categories Home

Time 1h50m

Yield 8 servings, 1 cup each

Number Of Ingredients 8

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Ingredients

1-1/4 cups quinoa, rinsed
2 cups water
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided
2 cups shredded cooked chicken
1 jar (24 oz.) CLASSICO Traditional Sweet Basil Pasta Sauce
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. chopped fresh basil leaves
1 cup halved grape tomatoes

Steps:

Bring quinoa and water to boil in medium saucepan; cover. Simmer on medium-low heat 15 min. or until water is absorbed and quinoa is tender. Fluff quinoa with fork; spoon into large bowl.
Reserve 1 cup shredded cheese for later use. Add remaining cheese to quinoa along with all remaining ingredients except tomatoes; mix lightly.
Spoon into foil-lined 13x9-inch freezer-safe baking pan sprayed with cooking spray; top with reserved cheese. Cover with plastic wrap, then foil. Freeze up to 2 months.
WHEN READY TO SERVE:
Heat oven to 350°F. Unwrap frozen casserole; discard plastic wrap and foil. Loosely cover casserole with additional foil. Bake 1 hour 20 min. or until heated through, uncovering after 1 hour. (Or, thaw frozen casserole overnight in refrigerator, then bake [uncovered] in preheated 350°F oven 35 to 40 min. or until heated through. Or to omit the freezing step to serve casserole right away, bake [uncovered] casserole in preheated 350°F oven 25 min. or until heated through.)
Top with tomatoes before serving.

Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 700 mg, Carbohydrate 22 g, Fiber 4 g, Sugar 6 g, Protein 21 g