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Chicken Alfredo Quinoa Casserole
Chicken Alfredo Quinoa Casserole
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Creamy chicken quinoa casserole is a comforting weeknight dinner with Alfredo sauce and cream of chicken soup.
Ingredients:
  • 0.25 cup sunflower seed oil
  • 0.5 cup chopped onion
  • 2 tablespoons minced garlic
  • 2 cups quinoa
  • 2 tablespoons chicken bouillon
  • 4 cups water
  • 1.5 teaspoons chopped fresh thyme
  • 1.5 teaspoons chopped fresh parsley
  • 2 (5 ounce) cans chicken chunks, drained
  • 2 cups Alfredo sauce
  • 1 (10.75 ounce) can cream of chicken soup
  • 0.25 cup butter, cut into small pieces
  • 0.75 cup shredded Italian cheese blend, divided
  • 1.5 cups crushed pita chips
  • 0.25 cup shredded Parmesan cheese
Instructions:
  • In a skillet over medium heat, sauté onion and garlic in sunflower oil until onion is slightly tender, about 5 minutes. Add quinoa and chicken bouillon, continue to cook and stir until quinoa is toasted, 5 to 8 minutes.
  • 1. Pour water over the quinoa mixture and bring to a boil. Cover, then reduce heat to medium-low and simmer for 10 minutes. Next, add thyme and parsley to the quinoa and continue simmering until the water is absorbed, approximately 5 minutes. Finally, remove the skillet from the heat and fluff the quinoa with a fork.
  • Preheat oven to 350°F (175°C) for the perfect baking temperature.
  • In a 9x13-inch baking dish, layer quinoa followed by chicken. Pour Alfredo sauce and cream of chicken soup on top of the chicken layer. Add butter pieces and sprinkle 1/2 cup Italian cheese blend over the entire mixture.
  • Place the mixture in the preheated oven for 15 minutes. Afterward, stir the mixture and spread it evenly in the dish using the back of a spoon or spatula. Add pita chips and sprinkle the remaining 1/4 cup of Italian cheese blend on top. Continue baking until the cheese is melted, approximately 15 more minutes. Let the casserole cool for 5 minutes, then garnish with Parmesan cheese before serving.

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