Mediterranean Chicken Quinoa Casserole
This Mediterranean chicken quinoa casserole can be made ahead and re-heated for an easy, healthy dinner. The perfect healthier comfort food recipe!
Servings: 4
Calories: 420kcal
Ingredients
- 1 ½ cups rinsed quinoa
- 3 cups chicken stock
- 1 teaspoon dry oregano
- zest from 1 lemon
- 1 8 oz bag Mann's Kale Beet Blend
- 1 cup feta cheese crumbled
- 2 cups cooked chicken cubed
- added ½ cup water
- ¼ cup Panko bread crumbs
- ½ cup shredded cheddar cheese
Instructions
- Heat oven to 375°F.
- In an 8x8 inch baking dish (or 9x9), stir together the quinoa, chicken stock, oregano and lemon zest. Bake for 30 minutes.
- Remove from oven and stir in the Kale Beet Blend, feta cheese & chicken. The baking dish will be very full, so take care while stirring. Return to the oven.
- Bake 30 more minutes, stirring once half way through.
- If quinoa does not taste cooked through completely, return to the oven for 5-10 more minutes until all water absorbed and quinoa cooked through
- Top with Panko breadcrumbs and cheese. Return to the oven and bake for 5 more minutes.
- Sprinkle with green onions and feta cheese.
- To Make AheadFollow all steps except the addition of cheese & breadcrumbs.
- Allow to cool completely and store covered in the fridge for up to 4 days.
- To re-heat, cover with foil and bake in a 350°F oven for 30 minutes or until heated through.
- Remove foil, sprinkle with cheese and breadcrumbs, and bake for 5-10 more minutes.
Video
Notes
Make sure you use a deep casserole dish! The pyrex dish I use is 2.5 inches deep and was quite full.
This recipe can be halved and cooked with the same cook times as listed.
Nutrition
Serving: 1/6 of batch | Calories: 420kcal | Carbohydrates: 39g | Protein: 24g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 1298mg | Fiber: 5g | Sugar: 5g