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11.09.2011

Chicken & Quinoa Casserole

I have started to really like the whole casserole concept. Anything that can come piping hot out of the oven, be considered a complete meal and be delicious really has a lot going for it. Before I was sold on casseroles, I imagined them all to be dated versions of what grandma used to make and not in a good way. I am relishing in the loveliness of left overs and casseroles can be made and eaten over several days. So if they are really delicious, I love how there is something great waiting for me each day for lunch with minimal effort. This recipe broke another stereotype of mine, that anything off a box or container could not possibly be very good. Wrong again. This super healthful and flavorful recipe was first spotted on the side of my chicken stock carton. It is adapted from Prevention magazine and I highly recommend it. It tastes a lot like Thanksgiving, but without the guilt. Which we will save for actual Thanksgiving.

Chicken & Quinoa Casserole 
serves 8

1 large onion, diced
1 tablespoon olive oil
8 cremini (or white) mushrooms, thinly sliced
2/3 cup cup acorn squash, large dice (about one small squash)
3 cloves of garlic, minced
1 lb ground chicken or turkey
2 teaspoons poultry seasoning
2 teaspoon salt
1 teaspoon pepper
1 1/2 cups quinoa (look by the grains or pasta in your market)
2 cups chicken stock
1/3 cup parsley, chopped
1 1/2 cup reduced fat Monterrey jack cheese, shredded

Preheat oven to 350 degrees. In a skillet, saute onion in olive oil on medium high heat for 5 minutes or until translucent.

Add mushrooms, squash and garlic and cook for 5 minutes. Add chicken, breaking into small pieced as it browns, about 5 minutes.

Add poultry seasoning, salt, pepper, stock and quinoa and bring to a boil. Reduce heat, cover, and simmer ten minutes. Remove from heat. Stir in parsley and 1 cup of the cheese. Transfer ingredients from pan into 9 x 9 casserole dish or baking pan. Sprinkle remaining cheese on top of casserole and bake in the oven for 30 minutes.

Serve warm.

Enjoy!
xo
Erin

2 comments:

Megan Speelman said...

I am making this tonight. It sounds delicious and best of all easy!

Courtney said...

I'm with you on casseroles. I tend to shy away from them as I associate them with many sticks of butter and cans of cream of mushroom soup, not good. This recipe looks like it gives new meaning to casserole - will have to try it out!

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