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Golden-Hued Chicken and Quinoa Harvest Casserole

Name: Golden-Hued Chicken and Quinoa Harvest Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups corn kernels, fresh from 2 large ears of corn; 1/2 teaspoon dried basil; 1 1/2 cups reduced fat mozzarella cheese, freshly grated; 1 red bell pepper, seeded and diced; 2 small zucchini, diced to yield about 2 cups; 2 cups reduced sodium chicken broth; 1 cup quinoa, uncooked; 1 tablespoon extra virgin olive oil; 2 medium boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 pound); 1 teaspoon kosher salt; 3 green onions, sliced; 3 cloves garlic, minced; 1 tablespoon cornstarch; 1 tablespoon unsalted butter; 1 cup non-fat milk; 1 teaspoon dried oregano; 1/4 teaspoon black pepper

Experience a vibrant, nutritious medley of chicken, quinoa, fresh vegetables and creamy cheese in our easy-to-follow Golden-Hued Chicken and Quinoa Harvest Casserole. Serve it piping hot from the oven for a wholesome weekday dinner or for a crowd-pleasing dish at your next potluck. This casserole is...

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40 min

TOTAL TIME

644

CALORIES

$2.75

PER SERVING

Golden-Hued Chicken and Quinoa Harvest Casserole

Ingredients

17 INGREDIENTS

5 SERVINGS

2 cups corn kernels

fresh from 2 large ears of corn

1/2 tsp dried basil

1 1/2 cups mozzarella cheese

freshly grated

1 whole red bell pepper

seeded and diced

2 small zucchini

diced to yield about 2 cups

2 cups chicken broth

1 cup quinoa

uncooked

1 tbsp extra virgin olive oil

2 medium boneless skinless chicken breasts

cut into bite-sized pieces

1 tbsp unsalted butter

1 cup non-fat milk

1 tsp dried oregano

1/4 tsp black pepper

Directions

8 STEPS

15 min

PREP TIME

25 min

COOK TIME

40 min

TOTAL TIME

Preheat your oven to 350 degrees Fahrenheit and grease a 2-quart baking dish.

In a saucepan, bring 2 cups chicken broth to a boil. Add the quinoa, reduce heat to a simmer, cover, and let it cook until the liquid is mostly absorbed and the quinoa is tender, about 15 minutes. Remove from heat, let it stand covered for 10 minutes, then fluff with a fork.

While the quinoa cooks, heat olive oil in a large, deep skillet over medium-high heat. Add chicken pieces, seasoned with half of the salt and pepper. Cook until the chicken is no longer pink on the outside, then remove and set aside.

In the same skillet, add the bell pepper, corn, zucchini, half the green onions, and garlic. Saute until softened, then remove and set aside with the chicken.

Melt butter in the now empty skillet. Mix cornstarch with a small amount of milk to create a slurry and add it to the skillet. Gradually pour in the remaining milk while stirring. Add the oregano, basil and the remaining salt and pepper. Allow mixture to simmer until slightly thickened.

Remove from heat, fold in the cooked quinoa, sauteed vegetables, chicken and half the grated cheese.

Scoop this mixture into your prepared baking dish. Sprinkle the top with remaining cheese and green onions.

Bake the casserole for about 20-25 minutes, until the top is golden and bubbly. Let it cool for 10 minutes before serving.

Health Info

Macros

45g

CARBS

32g

FAT

48g

PROTEIN

Allowed on these diets