Chicken Quinoa Casserole Recipes

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TUSCAN CHICKEN QUINOA CASSEROLE



Tuscan Chicken Quinoa Casserole image

This Tuscan Chicken Quinoa Bake is packed with Italian flavors, kid-friendly, and has a whopping 27g protein per serving!

Provided by Lee Hersh

Categories     Quinoa Casserole

Number Of Ingredients 14

1.5 cup uncooked quinoa
1/2 medium red onion (finely diced)
1 lb. boneless (skinless chicken breast, cut into bite-sized pieces)
1 tablespoon minced garlic
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups creamy tomato soup (We used the Imagine brand*)
1 cup water*
4 medium-sized tomatoes (sliced into rounds)
4 oz. pearled Mozzarella balls
1/3 cup chopped fresh basil
optional drizzle: aged balsamic/balsamic reduction

Steps:

  • First, preheat oven to 375ºF and spray a casserole dish with nonstick cooking spray.
  • Next place 1.5 cups uncooked quinoa on the bottom of the casserole dish.
  • Then, finely dice onion and cut chicken breast into bite-sized pieces. Transfer into casserole dish.
  • Season chicken with minced garlic, Italian seasoning, garlic powder, salt, and pepper.
  • Next, mix together around 3 cups of tomato soup with 1 cup of water. If you buy tomato soup in a carton, you will get anywhere from 3-4 cups of tomato soup, so you can use all of the soup, but substitute the rest with water.
  • Pour soup mixture on top of chicken and quinoa and use a spoon to mix, making sure that the chicken and quinoa are submerged.
  • Cover casserole dish with tin foil and bake at 375ºF for 30 minutes.
  • While the casserole is baking, slice 5-6 medium tomatoes.
  • Once the 30 minutes is up, remove the casserole from the oven and stir. Add sliced tomatoes and bake for an additional 20 minutes, uncovered.
  • Finally, remove casserole one more time, add mozzarella cheese and bake for an additional 10 minutes.
  • Remove casserole dish from oven and let sit for 10 additional minutes to thicken.
  • Serve with fresh basil.

Nutrition Facts : ServingSize 1 /6, Calories 336 kcal, Sugar 4 g, Fat 8 g, Carbohydrate 39 g, Fiber 4 g, Protein 27 g

CREAMY CHICKEN QUINOA AND BROCCOLI CASSEROLE



Creamy Chicken Quinoa and Broccoli Casserole image

Creamy Chicken Quinoa and Broccoli Casserole is real food meets comfort food. From scratch, quick and easy, and a big gentle hug loaded with good-for-you ingredients.

Provided by Pinch of Yum

Categories     Dinner

Time 1h15m

Number Of Ingredients 11

2 cups reduced-sodium chicken broth
1 cup 2% milk
1 teaspoon poultry seasoning
1/2 cup flour
2 cups water, divided
1 cup uncooked quinoa, rinsed
1/4 cup cooked, crumbled bacon (optional... sort of)
1 pound boneless skinless chicken breasts
2 teaspoons seasoning (like Emeril's Essence or any basic blend you like)
1/4 cup shredded Gruyere cheese (any kind will work)
3 cups fresh broccoli florets

Steps:

  • Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really, really sticks to the sides). Bring the chicken broth and 1/2 cup milk to a low boil in a saucepan. Whisk the other 1/2 cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
  • In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
  • While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
  • Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

Nutrition Facts : Calories 317 calories, Sugar 3 g, Sodium 188.1 mg, Fat 7.9 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 32.5 g, Fiber 3.5 g, Protein 28.6 g, Cholesterol 66.3 mg

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

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

CHICKEN ALFREDO QUINOA CASSEROLE



Chicken Alfredo Quinoa Casserole image

My family has been on a quinoa fix for some time and this has been one of our favorite creations! A great alternative to pasta that you can feel great about. Also, this is a great use for leftover chicken! Leftovers hold well in the fridge....if any of it gets that far!

Provided by GeeDeth

Categories     Main Dish Recipes     Chicken     Chicken Alfredo Recipes

Time 1h15m

Yield 8

Number Of Ingredients 15

¼ cup sunflower seed oil
½ cup chopped onion
2 tablespoons minced garlic
2 cups quinoa
2 tablespoons chicken bouillon
4 cups water
1 ½ teaspoons chopped fresh thyme
1 ½ teaspoons chopped fresh parsley
2 (5 ounce) cans chicken chunks, drained
2 cups Alfredo sauce
1 (10.75 ounce) can cream of chicken soup
¼ cup butter, cut into small pieces
¾ cup shredded Italian cheese blend, divided
1 ½ cups crushed pita chips
¼ cup shredded Parmesan cheese

Steps:

  • Heat sunflower oil in a skillet over medium heat; cook and stir onion and garlic until onion is slightly tender, about 5 minutes. Add quinoa and chicken bouillon; cook, stirring frequently, until quinoa is toasted, 5 to 8 minutes.
  • Pour water over quinoa mixture and bring to a boil; cover, reduce heat to medium-low, and simmer for 10 minutes. Stir thyme and parsley into quinoa mixture and simmer until water is absorbed, about 5 minutes. Remove skillet from heat and fluff quinoa with a fork.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread quinoa mixture into the bottom of a 9x13-inch baking dish. Sprinkle chicken over quinoa. Spoon Alfredo sauce and cream of chicken soup over chicken layer; top with butter pieces. Sprinkle 1/2 cup Italian cheese blend over entire mixture.
  • Bake in the preheated oven for 15 minutes. Stir mixture and flatten with the back of spoon or spatula; top with pita chips and remaining 1/4 cup Italian cheese blend. Bake until cheese is melted, about 15 minutes. Cool casserole for 5 minutes; top with Parmesan cheese.

Nutrition Facts : Calories 678.9 calories, Carbohydrate 46.7 g, Cholesterol 75.9 mg, Fat 44.4 g, Fiber 5.1 g, Protein 23.3 g, SaturatedFat 15.3 g, Sodium 1318.9 mg, Sugar 4 g

CHICKEN WITH QUINOA AND VEGGIES



Chicken with Quinoa and Veggies image

A quick recipe that can be adjusted to include whatever vegetables you have on hand. It could probably be done well with shrimp also. You could easily try different vegetables. The times and amounts are variable depending upon how thick you slice your chicken and veggies, as well as how crisp you prefer the zucchini.

Provided by kmo1070

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 12

1 cup rinsed quinoa
2 cups chicken broth
2 tablespoons extra-virgin olive oil
2 garlic scapes, chopped
1 small onion, chopped
2 skinless, boneless chicken breast halves - cut into strips
2 tablespoons extra-virgin olive oil
1 zucchini, diced
1 tomato, diced
4 ounces crumbled feta cheese
8 fresh basil leaves
1 tablespoon lime juice

Steps:

  • Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
  • Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic scapes and onion until onion is translucent, about 5 minutes. Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes. Return chicken to skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.

Nutrition Facts : Calories 445.3 calories, Carbohydrate 34.8 g, Cholesterol 58.8 mg, Fat 23.6 g, Fiber 4.8 g, Protein 23.3 g, SaturatedFat 6.6 g, Sodium 361.4 mg, Sugar 3.6 g

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