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Chicken Quinoa Casserole

Entrees

Ingredient Single Double
Quinoa 1 cup 2 cups
Chicken Stock 2 cups 4 cups
Tomato Paste 1 Tbsp 2 Tbsp
Salt ½ tsp 1 tsp
Garlic Powder ¼ tsp ½ tsp
House Seasoning * 3 Tbsp 3 Tbsp
Bay Leaf 1 2
Boneless Skinless Chicken Breast (cubed) 1 2
Broccoli Florets (frozen) 1 cup 2 cups
Peas or Green Beans (frozen) 1 cup 2 cups
Cheddar Cheese (shredded) 4 oz 8 oz
Casserole Dish (more surface area is better) 2+ quart 3+ quart
Serves 4 people 8 people

* House Seasoning is whatever flavors you typically like in your food.
We like Italian seasonings and combine our own spices.
To make it a bit spicier, add Chili Powder (½ tsp | 1 tsp).

Directions:

  1. Preheat oven to 350° F. (375° F if at a high altitude)
  2. Warm chicken stock and tomato paste in saucepan over low heat.
  3. Cut chicken into cubes (if not already done).
  4. Mix together quinoa and spices and place in the bottom of a deep and large, oven-safe casserole dish.
  5. Top quinoa with chicken and frozen vegetables.
  6. Pour warm chicken stock mixture over top all ingredients.
  7. Cover casserole dish tightly with a lid or foil.
  8. Place in preheated oven and cook for 1 hour, or until quinoa is cooked through. Double recipe typically takes 1¼ –

    9. 1½ hours in a 9×13 3-quart casserole dish.

  9. Add shredded cheese and broil 3-4 minutes until cheese is melted and bubbly.

adapted from http://glutenfreegidget.wordpress.com/2012/07/12/chicken-quinoa-casserole/