Chicken and Quinoa Casserole

Prep Time: 10 Minutes | Cook Time: 25 Minutes

Ingredients:

  • 1 3/4 C cooked QUINOA (soak for 8-12 hours then cook in water)
  • 1/2 TBL AVOCADO OIL
  • 3 POBLANO PEPPER, seeded and chopped
  • 1 ONION, finely chopped
  • 2-3 GARLIC cloves, minced
  • 2 tsp ground CUMIN
  • 1 tsp CHIPOTLE powder
  • 2 C BONE BROTH or CHICKEN STOCK
  • 1/2 tsp SEA SALT
  • 1 14.5 oz FIRE ROASTED TOMATOES, chopped
  • 1 4oz can mild CHOPPED GREEN CHILES
  • 1 1/2 C boneless rotisserie CHICKEN BREAST, shredded
  • 3/4 C RAW CHEDDAR CHEESE

Instructions:

  1. Preheat oven to 400 degrees
  2. Heat a large sauté pan over medium high heat
  3. Add 1/2 TBL AVOCADO OIL
  4. Add POBLANO PEPPERS, ONION and GARLIC, sauté for 5 minutes
  5. Stir in CUMIN, CHIPOTLE POWDER, cook 1 minute
  6. Add BROTH or STOCK, SEA SALT, TOMATOES, and CHILIES to pan, bring to a simmer
  7. Reduce heat and simmer 8 minutes
  8. Remove pan from heat and stir in CHICKEN
  9. Pour half of the CHICKEN mixture into the bottom of an 8 inch square baking dish
  10. Top with half of quinoa mixture and 2 oz CHEESE
  11. Repeat the layers: CHICKEN, QUINOA, CHEESE
  12. Bake at 400 degrees for 25 minutes

 

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