Chicken Quinoa Casserole Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a casserole dish with cooking spray.
• Combine vegetable broth, garlic, salt, and pepper in a pot over medium-high heat and bring to a boil. Add quinoa, cover, reduce heat, and simmer until tender, about 15 minutes. Let stand 5 minutes.
• Heat olive oil in a skillet over medium-low heat. Add spinach, carrots, and red peppers and cook until barely tender, about 5 minutes.
• Mix chicken, cooked quinoa, cooked vegetables, Alfredo sauce, and basil together in a bowl. Pour into the prepared casserole dish, patting it down with a spoon.
• Melt butter in a small saucepan over medium heat and mix in bread crumbs until evenly coated. Remove from heat and stir in Parmesan cheese. Evenly distribute cheese crumbs over the top of the casserole.
• Bake in the preheated oven until cooked through and lightly browned on top, 25 to 30 minutes.

Steps:

• Cook the Quinoa according to the package directions.
• Cut up the cooked chicken into small chunks.
• Open and drain a small can of mushrooms ( or use fresh if you have!).
• Open and drain the can of black beans ( I rinse them in cold water briefly).
• If you need or want to, add whatever spices you like: garlic, paprika, pepper etc.
• If it looks a little dry- a drizzle of olive oil will help.
• Mix it all together in a casserole dish and serve. If some ingredients are cold, you may want to heat the whole thing up either in a low oven or in a saucepan on the stove before serving. I also sometimes zap it all in the microwave to heat everything through.

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-high heat. Saute green bell peppers and onion until softened, 5 to 7 minutes.
• Mix chicken breasts, black beans, tomatoes, cream of chicken soup, half the Cheddar cheese, sour cream, chili powder, and cayenne pepper together in a bowl.
• Place 1/2 the tortillas in the bottom of a baking pan. Spoon half the chicken mixture on top. Add the remaining tortillas and top with remaining chicken mixture. Sprinkle remaining Cheddar cheese on top.
• Bake in the preheated oven until set, about 45 minutes.

Steps:

• Preheat oven to 350°F.
• In a skillet, sauté onion in olive oil on medium-high heat for 2 to 3 minutes or until translucent.
• Add mushrooms, squash, and garlic and cook for 2 to 3 minutes.
• Add turkey (or veggie meat substitute), breaking into small pieces as it browns, about 3 to 4 minutes.
• Add poultry seasoning, salt, pepper, stock, and quinoa and bring to a boil. Reduce heat , cover, and simmer for 10 minutes.
• Transfer ingredients from pan into a 9-by-9 casserole dish or baking pan.
• Mix in parsley and 3 oz. cheese.
• Sprinkle remaining 3 oz. cheese on top of casserole.
• Bake in oven for 30 to 35 minutes.