Chicken Alfredo Quinoa Casserole

ingredients

• servings: 8
• 1/4 cup sunflower seed oil
• 1/2 cup chopped onion
• 2 tablespoons minced garlic
• 2 cups quinoa
• 2 tablespoons chicken bouillon
• 4 cups water
• 1 1/2 teaspoons chopped fresh thyme
• 1 1/2 teaspoons chopped fresh parsley
• 2 (5 ounce) cans chicken chunks, drained
• 2 cups alfredo sauce
• 1 (10.75 ounce) can cream of chicken soup
• 1/4 cup butter, cut into small pieces
• 3/4 cup shredded italian cheese blend, divided
• 1 1/2 cups crushed pita chips
• 1/4 cup shredded parmesan cheese

recipe

preparation time: 10 mins cook time: 1 hr

ready time: 1 hr 15 mins


• 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.