Light Asparagus, Chicken Quinoa Bake

Light Asparagus, Chicken Quinoa Bake is loaded up with leeks, bacon, asparagus and additional sharp white cheddar for a flavor stuffed supper that is so acceptable, you will have a hard time believing it is helped up! Notwithstanding all the tasty segments, it is stuffed with lean chicken and the protein pressed super nourishment, quinoa.

Alongside a custom made sauce, you get a healthy supper substantial on supplements and light on fat. Much like my other quinoa plans with chicken like Buffalo Chicken Quinoa Bake and Pizza Stuffed Chicken Quinoa Bake, there are no jars of handled cream soups in this formula!

This supper makes an extraordinary make-ahead supper alternative. Blend it up, hurl it in the cooler the prior night and you can toss it in the stove when you return home from work the following day. You will eat on the table in under an hour and more opportunity to go through with your family after work!

Chicken Quinoa Bake

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Recipe by thecreativebite Course: MainCuisine: AmericanDifficulty: Easy
Servings

5

servings
Prep time

10

minutes
Cooking time

50

minutes
Total time

1

hour 

This cheddar chicken quinoa bake is an easy, healthy casserole everyone will love. Use leftover rotisserie chicken for a simple dinner for busy nights!

Ingredients

  • 1 c. chicken broth

  • 1/2 c. Masa corn flour (substitute all-purpose flour)

  • 2 c. milk

  • 1 Tbsp. Roasted Garlic Montreal Chicken seasoning

  • 3/4 c. uncooked quinoa

  • 1 lb. chicken breast, cut in small strips

  • 1/2 c. cooked bacon, crumbled

  • 1/2 c. leeks, chopped

  • 1 1/2 c. asparagus, cut in 2″ pieces

  • 2/3 c. extra sharp white cheddar, shredded

Directions

  • Preheat your oven to 375°.
  • In a medium saucepan over high heat, whisk together the chicken broth and flour until smooth and cook for a minute. Add the milk and garlic seasoning and cook for an additional 3-5 minutes until thickened.
  • In a large bowl, fold together the sauce with the quinoa, chicken, bacon, leeks and asparagus and pour into a 10″x10″ sprayed baking dish.
  • Top with the shredded cheese and bake for 40-50 minutes covered until the quinoa is sprouted and the chicken is no longer pink. Serve immediately.

Notes

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