Cheesy Chicken and Veggie Quinoa Casserole
Ingredients
The base
-
6
tablespoons
butter or olive oil
-
6
tablespoons
gluten free flour
-
2 ½
cups
milk
-
8
ounces
cheddar cheese, shredded and divided
-
1
teaspoon
garlic powder
-
⅛ - ¼
teaspoon
cayenne pepper
-
1
teaspoon
sea salt
-
½
teaspoon
fresh ground black pepper
The protein and grains
-
16
ounces
cooked chicken, chopped
-
3
cups
cooked quinoa
The vegetables
-
24
ounces
frozen broccoli, cauliflower & carrot mix, thawed
The topping
-
½
cup
gluten free breadcrumbs
Instructions
- Preheat the oven to 350°F and spray a 2-quart baking dish with cooking spray.
- Melt the butter in a large saucepan over medium-high heat, then add the flour and cook for 2 minutes while whisking constantly.
- Gradually whisk in the milk and bring to a simmer while stirring constantly until thickened.
- Reduce the heat to low and stir in 6 ounces of cheddar cheese, garlic powder, cayenne pepper, salt, and pepper until the cheese melts.
- Remove from heat and mix in the chicken, quinoa, and thawed vegetables.
- Transfer the mixture to the prepared baking dish, sprinkle with the remaining cheese, and top with breadcrumbs.
- Bake for 30 minutes until bubbly, then let it sit for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
514
Total fat
30g
Total carbohydrates
32g
Total protein
29g
Sodium
649mg
Cholesterol
103mg
You might also like