Cheesy Caprese Chicken and Quinoa Casserole
Ingredients
-
3
cups
diced rotisserie chicken
-
1
cup
uncooked quinoa
-
2
cups
chicken broth
-
2
cups
crushed tomatoes
-
2
Tbsp
tomato paste
-
1
Tbsp
balsamic vinegar
-
¼
cup
half and half
-
¼ to ½
tsp
crushed red pepper
-
to taste
salt and pepper
-
¼
cup
grated Parmesan cheese
-
1
cup
shredded mozzarella cheese
-
1
cup
grape tomatoes, halved
-
handful
fresh basil, chopped
Instructions
- Preheat the oven to 375°F.
- Rinse and soak the quinoa in warm water for about 10 minutes.
- Boil 2 cups of chicken broth in a small saucepan, then drain the quinoa and add it to the boiling broth.
- Cover and reduce heat to a simmer, cooking for about 12 to 15 minutes.
- Turn off the heat and let the quinoa sit for 5 minutes, then fluff with a fork.
- In a saucepan, combine crushed tomatoes, tomato paste, and balsamic vinegar over medium heat and bring to a simmer.
- Add half and half, crushed red pepper, salt, and pepper to the sauce and continue heating until warmed through.
- In a large bowl, mix together the chopped chicken, quinoa, Parmesan cheese, and ½ cup of mozzarella cheese, then add the sauce and mix well.
- Pour the mixture into a prepared 9x13 baking dish and top with the remaining mozzarella cheese and grape tomatoes.
- Bake for 12 to 15 minutes, or until the cheese is melted and the casserole is heated through.
- Top with fresh basil, serve, and enjoy!
Nutrition Facts (estimated)
Servings
6
Calories
336
Total fat
10.5g
Total carbohydrates
29.2g
Total protein
31.3g
Sodium
759.9mg
Cholesterol
0mg
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