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Creamy Quinoa & Chicken Casserole

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

I recently discovered the super grain quinoa. Since then, I have been trying work it into the weekly menu. My family voted this my best attempt so far. Everyone loved it, from Dad, to my 8-year-old, 5-year-old and even the 1-year-old. And in our family, that makes the dish a four-star winner.

Ingredients

  • 2 cups Milk
  • 1 cup Uncooked Quinoa
  • 1 can (10.75 Oz. Can) Cream Of Chicken Soup
  • 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
  • 2 teaspoons Roast Chicken Seasoning
  • ½ teaspoons Thyme
  • ½ teaspoons Dill
  • 1 cup Sliced Mushrooms (or More If You Love Mushrooms Like We Love Mushrooms)
  • 4 pieces Boneless Skinless Chicken Breast, Sliced
  • 10 spears Asparagus

Preparation

1. Preheat oven to 350 degrees. (If you have two ovens, preheat the other oven to 400 degrees.)
2. In a large casserole dish, combine milk, quinoa, soups, seasonings and mushrooms. Add strips of chicken breast on top of the soup mixture.
3. Cover the dish and bake for 90 minutes, stirring every 30 minutes.
4. After you put the casserole dish in the oven, prepare your asparagus. Cut the ends off the asparagus spears. Coat the asparagus in olive oil and roast in a 400-degree preheated oven for 15 to 20 minutes (asparagus should be cooked, but still slightly crunchy). I time it so the asparagus gets done at the same time as the quinoa dish.
5. Slice roasted asparagus into bite-sized pieces and stir into the cooked quinoa dish.

This is a base recipe that can be easily tweaked to suit the tastes of your family. We love mushrooms and asparagus, so that’s what I add. Get creative and enjoy.

One Comment

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h420ad on 5.16.2010

I made this tonight and it was so good! Super easy and made more than enough for leftovers. It’s definitely going in my recipe box!

2 Reviews

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mdasilva11 on 1.15.2012

This was pretty good. It was a little soupy at first but then it absorbed the liquid as it sat. I used chicken thighs because I thought the breast meat might dry out after 90 minutes of cooking. I also used baby bella mushrooms and roasted broccoli. The more I ate it the more I liked it. It was great for a cold winter evening. Thank you for sharing this recipe.

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ncmeg1118 on 10.5.2010

MMMM…so good!!!
We did broccoli instead of mushrooms, and added some cheese towards the end of cooking. My husband says it’s not a casserole unless there is cheese!

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