King Ranch Chicken and Quinoa Casserole
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Ingredients
1 ¾ cups cooked quinoa
5 teaspoons olive oil, divided
2 cups chopped poblano pepper, unseeded (about 3 medium)
1 ½ cups chopped onion
1 tablespoon minced garlic
2 tablespoons all-purpose flour
2 teaspoons ground cumin
1 teaspoon ancho chili powder
2 cups unsalted chicken stock
¼ teaspoon kosher salt
1 can unsalted tomatoes, sauteed (14.5 oz)
1 can soft-sliced green chili (4 ounces)
6 ounces skinless and boneless grilled chicken breast, minced (1 1/2 cups)
3 ½ ounces grated and divided low-fat cheddar cheese (about 3/4 cup)
To make
This isn't your mom's chicken casserole. The classic Comfort Food dish with the addition of quinoa is enriched with modern nutrients. In addition to being warm, cheesy and generally delicious, this flavorful casserole is high in protein and is sure to become a new favorite dish in the family.
Preheat the oven to 400 degrees.Combine the cooked quinoa and 1 tablespoon of butter in a bowl. Place the quinoa on a parchment-lined baking sheet; bake at 400 ° C for 14 minutes.Preheat a large roasting pan over medium-high heat. Add the remaining 2 teaspoons of oil; stir to combine. Add the poblano pepper, onion and garlic; simmer for 5 minutes. Add the flour, cumin and ground chili pepper; cook for 1 minute. Add the broth, salt, tomatoes, and chopped green chili pepper to the pan; bring to a boil. Reduce the heat and simmer for 8 minutes. Remove the pan from the heat; add the chicken. Place half of the chicken mixture on the bottom of an 8-inch-diameter square roasting pan; top with half of the quinoa mixture and 2 ounces of cheese. Repeat the layers once with the remaining chicken mixture, remaining quinoa, and remaining 5 ounces of cheese. Bake at 400 ° C for 25 minutes.
Preheat the oven to 400 degrees.Combine the cooked quinoa and 1 tablespoon of butter in a bowl. Place the quinoa on a parchment-lined baking sheet; bake at 400 ° C for 14 minutes.Preheat a large roasting pan over medium-high heat. Add the remaining 2 teaspoons of oil; stir to combine. Add the poblano pepper, onion and garlic; simmer for 5 minutes. Add the flour, cumin and ground chili pepper; cook for 1 minute. Add the broth, salt, tomatoes, and chopped green chili pepper to the pan; bring to a boil. Reduce the heat and simmer for 8 minutes. Remove the pan from the heat; add the chicken. Place half of the chicken mixture on the bottom of an 8-inch-diameter square roasting pan; top with half of the quinoa mixture and 2 ounces of cheese. Repeat the layers once with the remaining chicken mixture, remaining quinoa, and remaining 5 ounces of cheese. Bake at 400 ° C for 25 minutes.
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Author:Admin
Published: 11/20/2023 8:15 PM
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