Chicken Quinoa Casserole recipe

All Recipes Best Recipe Main Dish Recipes Casserole Recipes Vegetable

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

Nutrition Info

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
servingSize: -
sodium: 914.9 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Spray a casserole dish with cooking spray.

  2. 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.

  3. Heat olive oil in a skillet over medium-low heat. Add spinach, carrots, and red peppers and cook until barely tender, about 5 minutes.

  4. 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.

  5. 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.

  6. Bake in the preheated oven until cooked through and lightly browned on top, 25 to 30 minutes.

Recipe Yield

12 servings

Recipe Note

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!

Do you like the recipe? Share this tasty recipe!