Caprese Chicken & Quinoa Casserole
- 1 cup Simple Truth Organic Quinoa (uncooked, rinsed)
- 3 cups chicken (cooked and shredded)
- 2 cups Kettle & Fire Organic Chicken Broth
- 3 cloves garlic (minced)
- 1 red pepper (diced)
- 1 small onion (chopped)
- 1 cup fresh or frozen spinach (chopped)
- 2 cups Simple Truth Organic Crushed Tomatoes
- 1 tsp. Selina Naturally Celtic Salt (or more if needed)
- 2 cups mozzarella cheese (shredded)
- 1/3 cup parmesan cheese
- 1-1/2 cups cherry tomatoes (halved)
- 1 cup fresh basil (chopped)
- Preheat the oven at 375 degrees F.
- In saucepan, combine quinoa and chicken broth and bring to boil. Cover saucepan, lower heat and simmer about 15 minutes. Let it cool 5 minutes and then fluff with fork.
- In large bowl, add shredded chicken, garlic, pepper, onion, spinach, crushed tomatoes, salt, parmesan cheese and half the mozzarella cheese. Mix all ingredients together until incorporated. Add cooked quinoa and mix well.
Into 9x13-inch casserole dish, pour chicken-quinoa mixture. Top with cherry tomatoes and other half of the mozzarella cheese. Bake about 20 minutes.
- Top with fresh basil and serve immediately. Refrigerate leftovers in airtight container.
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