Tuscan Chicken Quinoa Casserole Recipes

CHICKEN QUINOA CASSEROLE

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.

TUSCAN CHICKEN QUINOA CASSEROLE

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.

CHICKEN ALFREDO QUINOA CASSEROLE

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.