Tuscan Chicken Quinoa Casserole
Ingredients
The base
-
1.5
cup
uncooked quinoa
-
1
lb
boneless skinless chicken breast
-
½
medium
red onion
The seasonings
-
1
tablespoon
minced garlic
-
2
teaspoons
Italian seasoning
-
1
teaspoon
garlic powder
-
⅛
teaspoon
salt
-
⅛
teaspoon
pepper
The liquids
-
3
cups
creamy tomato soup
-
1
cup
water
The toppings
-
4
medium-sized
tomatoes
-
4
oz
pearled mozzarella balls
-
⅓
cup
chopped fresh basil
-
optional
aged balsamic/balsamic reduction
Instructions
- Preheat the oven to 375°F and spray a casserole dish with nonstick cooking spray.
- Place the uncooked quinoa at the bottom of the casserole dish.
- Finely dice the onion and cut the chicken breast into bite-sized pieces, then add them to the dish.
- Season the chicken with minced garlic, Italian seasoning, garlic powder, salt, and pepper.
- Mix the tomato soup with water and pour it over the chicken and quinoa, ensuring everything is submerged.
- Cover the dish with foil and bake for 30 minutes.
- While baking, slice the tomatoes.
- After 30 minutes, stir the casserole, add the sliced tomatoes, and bake uncovered for an additional 20 minutes.
- Add the mozzarella cheese and bake for another 10 minutes.
- Let the casserole sit for 10 minutes before serving with fresh basil.
Nutrition Facts (estimated)
Servings
6
Calories
336
Total fat
8g
Total carbohydrates
39g
Total protein
27g
Sodium
0mg
Cholesterol
0mg
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