King Ranch Chicken and Quinoa Casserole

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King Ranch Chicken and Quinoa CasseroleRecipe

Photo: Jennifer Causey Styling: Lindsey Lower

This ain't your mama's chicken casserole. The comfort food classic gets a modern, nutrient-dense makeover with the addition of quinoa. Beyond being warm, cheesy, and generally delightful, this flavor-packed casserole is loaded with protein and is sure to become a new family favorite. 

 

Serves 4 (serving size: about 1 1/2 cups)

Ingredients

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1 3/4 cups cooked quinoa
5 teaspoons olive oil, divided
2 cups chopped seeded poblano pepper (about 3 medium)
1 1/2 cups chopped onion
1 tablespoon minced garlic
2 tablespoons all-purpose flour
2 teaspoons ground cumin
1 teaspoon ancho chile powder
2 cups unsalted chicken stock
1/4 teaspoon kosher salt
1 (14.5-ounce) can unsalted fire-roasted tomatoes
1 (4-ounce) can mild chopped green chiles
6 ounces skinless, boneless rotisserie chicken breast, shredded (1 1/2 cups)
3.5 ounces reduced-fat cheddar cheese, shredded and divided (about 3/4 cup)

Preparation

Hands-on: 23 Minutes
Total: 47 Minutes

1. Preheat oven to 400°.

2. Combine cooked quinoa and 1 tablespoon oil in a bowl. Spread quinoa on a parchment-lined baking sheet; bake at 400° for 14 minutes.

3. Heat a large Dutch oven over medium-high heat. Add remaining 2 teaspoons oil; swirl. Add poblano pepper, onion, and garlic; sauté 5 minutes. Stir in flour, cumin, and chili powder; cook 1 minute. Add stock, salt, tomatoes, and chopped green chiles to pan; bring to a boil. Reduce heat, and simmer 8 minutes. Remove pan from heat; stir in chicken. Pour half of chicken mixture into the bottom of an 8-inch square baking dish; top with half of quinoa mixture and 2 ounces cheese. Repeat layers once with remaining chicken mixture, remaining quinoa, and remaining 1.5 ounces cheese. Bake at 400° for 25 minutes.

Created date

February 2016

Nutritional Information

Calories 442
Fat 16.6 g
Satfat 4.8 g
Monofat 7.9 g
Polyfat 2.4 g
Protein 30 g
Carbohydrate 45 g
Fiber 6.5 g
Cholesterol 56 mg
Iron 3 mg
Sodium 686 mg
Calcium 423 mg
Sugars 9 g