May contain affiliate links
I love carbs, but they do not love me. I could eat sandwiches, burgers, pasta and pizza every single day but I would blow up, be sluggish and everything about me would just not be as happy as I was in the moment of eating all of those carbs. I have been working on eating healthier for most of my adult life and while sometimes it is a struggle, often times I find great recipes and work on them to fit our family and lifestyle. I definitely do not think that cutting out carbs all together is realistic or healthy. We have been focusing on only eating carbs 3 days a week and looking for healthier options when we can. Quinoa is one of my favorite ways to healthy up our carb option. I’m not saying we don’t eat pasta or bread, because we do, but we look for healthier ways to add carbohydrates into our menu planning and quinoa is a great choice.
I am also a huge fan of make ahead meals. I just am never in the mood to make dinner when it is close to dinner time. I often make dinner around lunchtime and prep as much as I can so that it is ready to go come dinner time. This casserole is able to prepared up to a day in advance and just needs time in the oven when it is time to eat dinner. Great, right?! This casserole gives us the answer to healthier carbs and less time at night to make dinner.
Start prepping this casserole by cooking your quinoa and chicken. I start by bringing chicken stock to a boil, adding in the quinoa, covering and letting cook on low heat for about 20 minutes. While that is cooking, start the chicken. Take a couple of breast and dice them up (You can also use rotisserie chicken that is already cooked, or other cuts of chicken). Salt and pepper the pieces and cook over med-high heat until cooked through. Set the chicken aside and start working on the sauce. Combine 2 cups of diced tomatoes, tomato paste, and balsamic vinegar over medium heat. Add the cream, crushed red pepper flakes and salt and pepper. Cook the sauce until it becomes saucy; about 10-15 minutes.
Not let’s start putting it all together. In a large bowl mix together the chicken, quinoa, Parmesan cheese, mushrooms and half a cup of mozzarella cheese. Add the sauce and mix again. Pour this into a 9×13 casserole dish and top with the rest of the mozzarella and diced tomatoes.
If you are making this dish ahead of time, cover and place in the fridge. Just remember to pull the casserole out of the fridge at least 30 minutes or so before you are going to preheat the oven. If you are made this at dinner time just place in the oven (that was preheated to 375) for about 15-20 minutes.
Pretty easy to put together and a great meal for the healthier carbs and lower calorie meal planning. We hope you enjoy making this dish and look forward to hearing what you thought. Let us know in the comments below. As always, thank you for reading and joining us on this journey. Simply, Beth
Cheesy Chicken Quinoa Casserole
Ingredients
- 1-1.5 lb chicken breast, diced and cooked
- 1 cup uncooked quinoa
- 2 cups chicken broth
- 3 cups diced tomatoes, divided
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 1/4 cup heavy whipping cream
- 1/2 tsp crushed red pepper flakes
- salt and pepper
- 1 cup mushrooms, sliced
- 1/4 cup Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
Instructions
- Preheat oven to 375
- Bring chicken stock to a boil in a small saucepan. Add quinoa, then cover and reduce heat to low for about 15 minutes. Turn heat off and allow to sit for 5 minutes, then fluff up and set aside.
- Make the sauce. Combine 2 cups diced tomatoes, tomato paste and balsamic vinegar over medium heat. Add whipping cream, crushed red pepper flakes and salt/pepper and continue cooking until heated through.
- In a large bowl, mix the chicken, quinoa, Parmesan cheese, 1/2 cup mozzarella and mushrooms. Add the sauce and mix again.
- Pour this mixture into a prepared 9×13 baking dish and top with remaining mozzarella and diced tomatoes.
- Bake for about 15 minutes, or until heated through and cheese is melted.