Rating: 4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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. 

Adam Hickman
Recipe by Cooking Light April 2016

Gallery

Credit: Jennifer Causey Styling: Lindsey Lower

Recipe Summary

hands-on:
23 mins
total:
47 mins
Yield:
Serves 4 (serving size: about 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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

  • 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 5 ounces cheese. Bake at 400° for 25 minutes.

Nutrition Facts

442 calories; fat 16.6g; saturated fat 4.8g; mono fat 7.9g; poly fat 2.4g; protein 30g; carbohydrates 45g; fiber 6.5g; cholesterol 56mg; iron 3mg; sodium 686mg; calcium 423mg; sugars 9g.
Advertisement