Italian Chicken Quinoa Casserole
A hearty and nutritious casserole combining Italian flavors with the wholesome goodness of quinoa.
Ingredients
Main Ingredients
- 1 cup quinoa, rinsed
- 2 cups chicken broth
- 2 cups cooked chicken, shredded You can use leftover grilled chicken or rotisserie for convenience
- 1 can (14 oz) diced tomatoes, drained
- 1 piece bell pepper, diced
- 1 small onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon basil
- to taste Salt and pepper
- 1 cup shredded mozzarella cheese
- for garnish Fresh parsley
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring it to a boil, then reduce to a simmer and cover. Let it cook for about 15 minutes, or until the quinoa is fluffy and the broth is absorbed.
- In a large bowl, combine the cooked quinoa, shredded chicken, diced tomatoes, bell pepper, onion, garlic powder, oregano, basil, salt, and pepper. Mix until everything is well incorporated.
- Pour the mixture into a greased baking dish and spread it out evenly. Top it with shredded mozzarella cheese.
Baking
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
Notes
This casserole is great for meal prepping. Make a double batch, and it will keep well in the fridge for up to 4 days. Experiment with different cheese blends or add seasonal vegetables for more variety.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 38gProtein: 30gFat: 18gSaturated Fat: 9gSodium: 750mgFiber: 4gSugar: 3g
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