King Ranch Chicken and Quinoa Casserole
| Prep Time | 23 minutes |
| Cook Time | 24 minutes |
| Servings |
1 1/2 cup servings
|
Ingredients
- 1 3/4 cups cooked quinoa
- 2 tsp. Olive Oil divided
- 2 cups seeded poblano pepper seeded (about 3 medium)
- 1 1/2 cups onion chopped
- 1 tbsp. Garlic minced
- 2 tbsp. all-purpose flour
- 2 tsp. ground cumin
- 1 tsp ancho chile powder
- 2 cups unsalted chicken stock
- 1/4 tsp. kosher salt or salt substitute
- 1 14.5 oz. can unsalted fire-roasted tomatoes
- 1 4 oz. can mild green chiles chopped
- 6 oz. rotisserie chicken breast skinless, boneless, shredded (about 1 1/2 cups)
- 3.5 oz. reduced-fat cheddar cheese shredded and divided (about 3/4 cup)
Ingredients
|
Instructions
- Preheat oven to 400ºF.
- Spread cooked quinoa on a parchment-lined baking sheet; bake at 400ºF for 14 minutes.
- Heat a large Dutch oven over medium-high heat. Add 2 tsp. oil; swirl. Add onion, poblano pepper, and garlic; sauté 5 minutes. Stir in flour, cumin and chili powder; cook 1 minute. Add stock, salt, tomatoes, and chopped green chilies to pan; bring to a boil. Reduce heat and simmer 7 minutes. Remove pan from heat; stir in chicken. Pour half of chicken mixture into the bottom of an 8" square baking dish; top with half of quinoa mixture and 2 oz. cheese. Repeat layers once with remaining chicken mixture, remaining quinoa, and remaining 1.5 oz. cheese. Bake at 400ºF for 25 minutes.
- Serving size: 1 1/2 cups of casserole
Recipe Notes
500 Calories
1 1/2 cups of casserole with 1 cup fresh red grapes (or any fruit from the 50 Calorie Fruit List)
Enjoy with a tall glass of Diet Iced Green Tea
or
1 1/2 cups of casserole with a 50 calorie salad or veggie
Share this Recipe
Leave a Reply
