Chicken Alfredo Quinoa Casserole

Chicken Alfredo Quinoa Casserole

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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Ingredients

1 h 15 m servings 679 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 679 kcal
  • 34%
  • Fat:
  • 44.4 g
  • 68%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 1319 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat 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.
  2. Pour 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.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Spread 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.
  5. Bake 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.

Reviews

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We really enjoyed this recipe. I didn't use the pita chips and I didn't toast the quinoa. My husband loved it "as is" but I sprinkled Cajun seasoning on mine for a little kick. I'm glad I did...

Want to rate this fairly. Was following recipe exactly until I hit the alfredo sauce. Didn't have anyso had to punt. Substituted Barilla's 4 cheese sauce & used tomato soup instead of cream o...

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