Italian Chicken Quinoa Casserole made with shredded chicken, nutty quinoa and fire roasted tomatoes; then topped with shredded Mozzarella cheese.
Both girls are currently living back home. One is taking a gap year until she pursues her career further in the medical profession. The other is working full-time, but waiting for her apartment to become move-in ready.
It's been nice having all of us under one roof again. The girls (now almost 28 and 23) have lived on their own for a while now and have developed their own preferred style of eating.
One of which is eating less gluten; which even my husband and I tend to do also without really consciously planning it.
Our youngest had recently purchased some quinoa and I had some leftover roasted chicken so I decided to experiment with a new gluten free casserole.
This Italian Chicken Quinoa Casserole was easy to prepare, super tasty and filling - perfect for lunch or dinner. ~Enjoy!
Suggested Equipment
Ingredients Needed
To make this casserole recipe you're going to need the following ingredients:
Quinoa
Chicken Broth
Shredded Cooked Chicken Breast: You can use any cooked chicken like roasted, grilled or store bought rotisserie.
Minced Garlic
Fire Roasted Diced Tomatoes: You can also use any diced tomatoes, but I love the flavor of fire roasted.
Fresh Chopped Basil
Grated Pecorino Romano Cheese
Shredded Mozzarella Cheese
Balsamic Glaze: This is the thicker version of balsamic vinegar and is slightly sweet.
Kosher Salt
Black Pepper
How do you make Chicken Quinoa Casserole?
Preheat the oven to 350 degrees F.
Add the chicken broth and quinoa to a small saucepan. Bring to a boil; then lower the heat, cover the pan loosely with a lid and cook until the liquid is absorbed. This should take approximately 20 minutes.
While the quinoa is cooking, add the shredded chicken garlic, tomatoes, basil, grated cheese, half of the shredded Mozzarella cheese, the balsamic glaze, salt and pepper to a bowl.
Add the cooked quinoa to the bowl; then mix well and transfer to an 8x8 baking dish. Top with the remaining shredded cheese and bake for 20 minutes or until the cheese has melted and is hot and bubbly.
Remove from the oven and garnish with some balsamic drizzle and more chopped basil before serving.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Quinoa Recipes
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Italian Chicken and Quinoa Casserole
Ingredients
- 1 cup quinoa
- 2 cups chicken broth
- 2 cups cooked, shredded chicken breast
- 1 tablespoon minced garlic
- 1- (15-ounce) can fire roasted diced tomatoes
- 2 tablespoons chopped fresh basil
- ¼ cup grated pecorino romano cheese
- 1 cup shredded mozzarella cheese (divided)
- 2 tablespoons balsamic glaze
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Add the chicken broth and quinoa to a small saucepan. Bring to a boil; then lower the heat, cover the pan loosely with a lid and cook until the liquid is absorbed. This should take approximately 20 minutes.
- While the quinoa is cooking, add the shredded chicken garlic, tomatoes, basil, grated cheese, half of the shredded Mozzarella cheese, the balsamic glaze, salt and pepper to a bowl.
- Add the cooked quinoa to the bowl; then mix well and transfer to an 8x8 baking dish. Top with the remaining shredded cheese and bake for 20 minutes or until the cheese has melted and is hot and bubbly.
- Remove from the oven and garnish with some balsamic drizzle and more chopped basil before serving.
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