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!
Ingredients
- 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
Directions
Step 1
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.
Step 2
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.
Step 3
Preheat oven to 350 degrees F (175 degrees C).
Step 4
Spread quinoa mixture into the bottom of a 9×13-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.
Step 5
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.
Cook’s Notes:
If you're not a fan of quinoa try orzo another small pasta. Sunflower oil can easily be substituted with olive or vegetable oil.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 679 | |
% Daily Value * | |
Total Fat44g | 57% |
Saturated Fat15g | 77% |
Cholesterol76mg | 25% |
Sodium1319mg | 57% |
Total Carbohydrate47g | 17% |
Dietary Fiber5g | 18% |
Total Sugars4g | |
Protein23g | |
Vitamin C3mg | 14% |
Calcium154mg | 12% |
Iron3mg | 17% |
Potassium347mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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