Creamy Chicken and Quinoa Cordon Bleu Casserole
Creamy Chicken and Quinoa Cordon Bleu Casserole is a main course that serves 6. One portion of this dish contains about 18g of protein, 15g of fat, and a total of 309 calories. For $1.14 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 449 people were impressed by this recipe. It is brought to you by Mels Kitchen Café. A mixture of black pepper, broccoli crowns, monterey jack cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Chicken Cordon Bleu Quinoa Casserole, Creamy Chicken Cordon Bleu Pasta Casserole, and Chicken Cordon Bleu Quinoa Bites.
Servings: 6
Ingredients:
1/4 teaspoon black pepper
2 cups broccoli crowns, chopped into bite-size pieces if needed
1-2 cups cooked, diced chicken
2 2/3 cups (double batch) homemade condensed cream of chicken soup (the equivalent of 2 10.75-ounce cans cream of chicken soup)
1 cup chopped deli ham (or leftover ham of any sort)
1 cup low-sodium chicken broth
1/2 cup shredded Monterey Jack cheese
1/4 cup shredded or grated Parmesan cheese
1 cup quinoa, rinsed well and drained
1/4 teaspoon salt
1/2 cup shredded Swiss cheese
Equipment:
bowl
oven
frying pan
aluminum foil
microwave
stove
Cooking instruction summary:
Preheat the oven to 375 degrees F. Lightly grease a 9X11- or 9X13-inch pan (see note above) with cooking spray. In a large bowl, stir together the homemade condensed cream of chicken soup, broth, salt, pepper, quinoa, chicken, ham, Swiss cheese and Monterey Jack cheese. Spread the mixture evenly in the prepared pan. Cover with foil and bake for 30 minutes. Remove the casserole from the oven, uncover, and give it a good stir. Return to the oven and bake uncovered for about 12-14 more minutes. While the casserole bakes, steam the broccoli (in the microwave or on the stovetop) until bright green and just barely crisp-tender. Stir the broccoli into the casserole, sprinkle the Parmesan cheese on top and bake for another 10 minutes until the quinoa is plump and tender and the edges are golden and bubbling.Remove the casserole from the oven and let sit for 5-10 minutes before serving. This is really important as it will help the casserole to firm up and also make sure the quinoa is completely tender. Serve warm - don't wait too terribly long to serve it as it gets less creamy the longer it sits.
Step by step:
1. Preheat the oven to 375 degrees F. Lightly grease a 9X11- or 9X13-inch pan (see note above) with cooking spray. In a large bowl, stir together the homemade condensed cream of chicken soup, broth, salt, pepper, quinoa, chicken, ham, Swiss cheese and Monterey Jack cheese.
2. Spread the mixture evenly in the prepared pan. Cover with foil and bake for 30 minutes.
3. Remove the casserole from the oven, uncover, and give it a good stir. Return to the oven and bake uncovered for about 12-14 more minutes. While the casserole bakes, steam the broccoli (in the microwave or on the stovetop) until bright green and just barely crisp-tender. Stir the broccoli into the casserole, sprinkle the Parmesan cheese on top and bake for another 10 minutes until the quinoa is plump and tender and the edges are golden and bubbling.
4. Remove the casserole from the oven and let sit for 5-10 minutes before serving. This is really important as it will help the casserole to firm up and also make sure the quinoa is completely tender.
5. Serve warm - don't wait too terribly long to serve it as it gets less creamy the longer it sits.
Nutrition Information:
covered percent of daily need
