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Chicken Alfredo Quinoa Casserole Recipe

Recipe by: GeeDeth

"My family has been on a quinoa fix for some time and this has been one of our favorite creations! A great alternative to pasta that you can feel great about. Also, this is a great use for leftover chicken! Leftovers hold well in the fridge....if any of it gets that far!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook1 h
  • Ready In1 h 15 m
  • 1Heat sunflower oil in a skillet over medium heat; cook and stir onion and garlic until onion is slightly tender, about 5 minutes. Add quinoa and chicken bouillon; cook, stirring frequently, until quinoa is toasted, 5 to 8 minutes.
  • 2Pour water over quinoa mixture and bring to a boil; cover, reduce heat to medium-low, and simmer for 10 minutes. Stir thyme and parsley into quinoa mixture and simmer until water is absorbed, about 5 minutes. Remove skillet from heat and fluff quinoa with a fork.
  • 3Preheat oven to 350 degrees F (175 degrees C).
  • 4Spread quinoa mixture into the bottom of a 9x13-inch baking dish. Sprinkle chicken over quinoa. Spoon Alfredo sauce and cream of chicken soup over chicken layer; top with butter pieces. Sprinkle 1/2 cup Italian cheese blend over entire mixture.
  • 5Bake in the preheated oven for 15 minutes. Stir mixture and flatten with the back of spoon or spatula; top with pita chips and remaining 1/4 cup Italian cheese blend. Bake until cheese is melted, about 15 minutes. Cool casserole for 5 minutes; top with Parmesan cheese.
Footnotes
  • Cook's Notes:
  • If you're not a fan of quinoa try orzo another small pasta. Sunflower oil can easily be substituted with olive or vegetable oil.
  • Try garlic-herb pita chips for something different.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 679 cals
  • 1/4 cup sunflower seed oil
  • 1/2 cup chopped onion
  • 2 tablespoons minced garlic
  • 2 cups quinoa
  • 2 tablespoons chicken bouillon
  • 4 cups water
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons chopped fresh parsley
  • 2 (5 ounce) cans chicken chunks, drained
  • 2 cups Alfredo sauce
  • 1 (10.75 ounce) can cream of chicken soup
  • 1/4 cup butter, cut into small pieces
  • 3/4 cup shredded Italian cheese blend, divided
  • 1 1/2 cups crushed pita chips
  • 1/4 cup shredded Parmesan cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    679
    34%
  • Fat:
    44.4
    68%
  • Carbs:
    46.7
    15%
  • Protein:
    23.3
    47%
  • Cholesterol:
    76
    25%

Based on a 2,000 calorie diet

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