Ingredients
8
8 servings
- •¼ cup sunflower seed oil
- •½ cup chopped onion
- •2 tablespoons minced garlic
- •2 cups quinoa
- •2 tablespoons chicken bouillon
- •4 cups water
- •1 ½ teaspoons chopped fresh thyme
- •1 ½ teaspoons chopped fresh parsley
- •2 (5 ounce) cans chicken chunks, drained
- •2 cups Alfredo sauce
- •1 (10.75 ounce) can cream of chicken soup
- •¼ cup butter, cut into small pieces
- •¾ cup shredded Italian cheese blend, divided
- •1 ½ cups crushed pita chips
- •¼ cup shredded Parmesan cheese
Instructions
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 679
- Carbohydrate: 47g
- Fat: 44g
- Fiber: 5g
- Protein: 23g
- Sugar: 4g
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