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Chicken Quinoa Casserole
Chicken Quinoa Casserole
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Delicious rotisserie chicken casserole with quinoa, carrots, spinach, roasted red peppers, and creamy Alfredo sauce.
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
  • 0.5 cup roasted red peppers, drained and chopped
  • 1.5 (15 ounce) jars Alfredo sauce
  • 1 teaspoon dried basil
  • 2 tablespoons unsalted butter
  • 0.75 cup panko bread crumbs
  • 0.75 cup grated Parmesan cheese
Instructions:
  • Preheat the oven to 375°F (190°C) while giving your casserole dish a light coating of cooking spray.
  • In a pot over medium-high heat, bring vegetable broth, garlic, salt, and pepper to a boil. Stir in quinoa, cover, reduce heat, and simmer until tender, approximately 15 minutes. Allow it to rest for 5 minutes before serving.
  • Warm olive oil in a skillet over gentle heat. Toss in spinach, carrots, and red peppers. Cook until they are just tender, approximately 5 minutes.
  • Combine the chicken, cooked quinoa, vegetables, Alfredo sauce, and basil in a bowl. Transfer the mixture to the casserole dish and press it down gently with a spoon.
  • In a small saucepan over medium heat, melt butter and coat bread crumbs evenly. Remove from heat, then stir in Parmesan cheese. Sprinkle cheese crumbs evenly over the casserole.
  • Bake in the oven until golden brown and cooked through, about 25-30 minutes.

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