Buffalo Chicken Quinoa Bake
Buffalo Chicken Quinoa Bake might be just the beverage you are searching for. This gluten free recipe serves 6 and costs $1.26 per serving. One serving contains 156 calories, 19g of protein, and 6g of fat. Head to the store and pick up shredded reduced fat cheddar, fat free plain yogurt, chicken breast, and a few other things to make it today. This recipe from Emily Bites has 5661 fans. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 69%, which is solid. Users who liked this recipe also liked Easy Creamy Buffalo Chicken Quinoa Bake, Buffalo Chicken Quinoa, and Buffalo Chicken Quinoa Salad.
Servings: 6
Ingredients:
1 oz crumbled blue cheese
½ cup light blue cheese dressing (such as Marie's Chunky Lite or Marzetti Chunky Lite)
1/3 - ½ cup Buffalo Wing sauce (the actual wing sauce, not straight hot sauce) – ½ cup is spicy
½ cup diced carrots
½ cup diced celery
10 oz cooked, shredded chicken breast (this is about how much I got from cooking 1 lb raw)
¾ cup plain, fat free yogurt
1 oz 1/3 less fat cream cheese, softened
4 oz 50% reduced fat sharp cheddar, shredded (I used Cabot brand)
Equipment:
mixing bowl
oven
casserole dish
Cooking instruction summary:
Pre-heat the oven to 350.In a large mixing bowl, combine the yogurt, blue cheese dressing, cream cheese and wing sauce and stir to mix. Add the shredded chicken, carrots and celery and stir to combine. Add the quinoa and stir until well combined.Transfer the quinoa mixture into a 2 quart casserole dish (I used a 7x11, but you can use an 8x8 or 9x9) and spread evenly. Sprinkle the cheddar across the top and follow with the crumbled blue cheese. Bake in the oven for about 20 minutes until heated through. Turn the oven to broil and move dish to a higher oven rack. Broil for 1-2 minutes until cheese is golden and bubbly.
Step by step:
1. Pre-heat the oven to 350.In a large mixing bowl, combine the yogurt, blue cheese dressing, cream cheese and wing sauce and stir to mix.
2. Add the shredded chicken, carrots and celery and stir to combine.
3. Add the quinoa and stir until well combined.
4. Transfer the quinoa mixture into a 2 quart casserole dish (I used a 7x11, but you can use an 8x8 or 9x
5. and spread evenly. Sprinkle the cheddar across the top and follow with the crumbled blue cheese.
6. Bake in the oven for about 20 minutes until heated through. Turn the oven to broil and move dish to a higher oven rack. Broil for 1-2 minutes until cheese is golden and bubbly.
Nutrition Information:
covered percent of daily need
