Recipes King Ranch Chicken and Quinoa Casserole

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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.

Ingredients

  • 1 3/4 cups cooked quinoa
  • 5 teaspoons olive oil, divided
  • 2 cups chopped seeded poblano pepper (about 3 medium)
  • 1 1/2 cups chopped onion
  • 1 tablespoon minced garlic
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground cumin
  • 1 teaspoon ancho chile powder
  • 2 cups unsalted chicken stock
  • 1/4 teaspoon kosher salt
  • 1 (14.5-ounce) can unsalted fire-roasted tomatoes
  • 1 (4-ounce) can mild chopped green chiles
  • 6 ounces skinless, boneless rotisserie chicken breast, shredded (1 1/2 cups)
  • 3.5 ounces reduced-fat cheddar cheese, shredded and divided (about 3/4 cup)

Nutritional Information

  • Calories 442
  • Fat 16.6g
  • Satfat 4.8g
  • Monofat 7.9g
  • Polyfat 2.4g
  • Protein 30g
  • Carbohydrate 45g
  • Fiber 6.5g
  • Cholesterol 56mg
  • Iron 3mg
  • Sodium 686mg
  • Calcium 423mg
  • Sugars 9g

How to Make It

Step 1

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Preheat oven to 400°.

Step 2

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

Step 3

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.

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