Chicken Spinach Casserole
Ingredients
-
1
pound
boneless skinless chicken breast
-
1
teaspoon
onion powder
-
1
teaspoon
garlic powder
-
1
teaspoon
smoked paprika
-
1
teaspoon
sea salt
-
½
teaspoon
fresh ground black pepper
-
¼
teaspoon
chipotle chili powder
-
2
tablespoons
avocado oil
-
1
teaspoon
minced garlic
-
1
cup
sun dried tomatoes
-
5
ounces
spinach
-
3 ½
cups
Quinoa Cream or Whole Milk
-
1
cup
chicken broth
-
1 ½
cups
Gruyere cheese
-
½
cup
parmesan cheese
-
3
ounces
herbed goat cheese
-
1
teaspoon
sea salt
-
½
teaspoon
black pepper
-
16
ounces
quinoa spaghetti
Instructions
- Preheat the oven to 350°F.
- Heat 1 tablespoon of avocado oil in a skillet over medium-high heat.
- Cook the chicken for 3 minutes on each side until browned, then transfer to a baking sheet and bake for 10-15 minutes until cooked through.
- Chop the cooked chicken.
- Cook the quinoa spaghetti according to package directions, drain, and cool in an ice water bath.
- In the same skillet, add another tablespoon of oil, then add garlic, spinach, and sun dried tomatoes, cooking until the spinach wilts.
- Stir in the quinoa cream and chicken broth, reducing the heat to medium-low and cooking for 6 minutes until slightly reduced.
- Add 1 cup of Gruyere cheese, parmesan, goat cheese, salt, and pepper, stirring until melted.
- Combine the chopped chicken and cooked pasta with the cheese mixture and transfer to a casserole dish.
- Top with the remaining ½ cup of Gruyere cheese.
- Bake for 35 minutes at 350°F.
Nutrition Facts (estimated)
Servings
8
Calories
498
Total fat
17g
Total carbohydrates
55g
Total protein
30g
Sodium
1026mg
Cholesterol
72mg
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