Chicken Parmesan Quinoa Casserole

I *heart* chicken parmesan. I don’t make it that often (mainly because it takes a while and creates a lot of dishes to wash!), and I don’t order it out that often (usually because I always want to try something new). But when I do eat/order it, I am in heaven. It’s been a favorite meal of mine since I was a little kid. (I used to lovingly refer to the cheese on top as gum. I’d always want more gum!)

So, when this recipe popped up on my Pinterest feed, I was very eager to give it a try. It promised the deliciousness of chicken parmesan (including the gum!) without all the work. The stringy mozzarella was distributed throughout the entire casserole, and the panko on top provided a great crisp.

Start by preheating your oven to 375°…

Heat 1 tablespoon of EVOO in a large skillet over medium heat.

Season a package of chicken with salt and pepper.

Add the chicken to the hot oil and cook until browned, about 5 minutes per side.

Remove the chicken and let cool.
Chop an onion and mince up some garlic.

Add another tablespoon of EVOO to the skillet.

Add the onion.

Stir and cook until tender and golden, about 5 minutes.

Add the garlic and cook for a few more minutes.

Add 2 tablespoons of balsamic vinegar.

Cook until the vinegar is absorbed.

Add a small can of diced tomatoes.

Pour in a small can of tomato sauce.

Sprinkle in 1/4 teaspoon crushed red pepper flake.

Add 1/2 teaspoon each of dried basil and dried oregano.

Season with some s&p.

Stir well.

Bring to a boil, then reduce the heat and let simmer.

Meanwhile, bring 2 cups of chicken broth to a boil in a saucepan.

Thoroughly rinse 1 cup of quinoa under cold water.
Add the rinsed quinoa to the broth.

Bring to a boil.

Cover.

Cook until the broth is fully absorbed. (Follow package instructions.)

Cut the cooled chicken into bite-sized pieces.

Add chicken to the sauce.

Add the quinoa.

Mix everything up.

Coat a baking dish with the cooking spray.
Add half the quinoa mixture to the baking dish.

Sprinkle 1 cup of shredded mozzarella on top.

Add the rest of the quinoa mixture.

Top with the another cup of shredded mozzarella.

Add some grated parmesan cheese.

Finish with some panko breadcrumbs.

Cover with aluminum foil and bake for 15 minutes.

Remove the foil, and bake for 10 more minutes.

Enjoy!

Chicken Parmesan Quinoa Casserole

(serves 4)

INGREDIENTS:

2 tablespoons extra virgin olive oil, divided
1 pound boneless, skinless chicken breasts
salt
black pepper
1 onion, chopped
3 cloves garlic, minced
2 tablespoons balsamic vinegar
1 small can tomato sauce
1 small can diced tomatoes
¼ teaspoon crushed red pepper flake
½ teaspoon dried basil
½ teaspoon dried oregano
2 cups chicken broth
1 cup quinoa
nonstick cooking spray
2 cups shredded mozzarella, divided
2 tablespoons grated Parmesan cheese
2 tablespoons panko breadcrumbs

DIRECTIONS:

Preheat your oven to 375°.
Heat 1 tablespoon of the oil in a large skillet over medium heat.
Season the chicken with salt and pepper.
Add the chicken to the hot oil and cook until browned, about 5 minutes per side.
Remove the chicken and let cool.
Add the remaining oil to the skillet.
Add the onion and garlic.
Stir and cook until tender, about 5 minutes.
Add the vinegar and stir again.
Cook until the vinegar is absorbed, then add the tomato sauce, diced tomatoes, the red pepper flake, the dried herbs, and some salt and pepper to taste.
Bring to a boil, then reduce the heat and let simmer.
Meanwhile, bring the chicken broth to a boil in a saucepan.
Rinse the quinoa under cold water.
Add the rinsed quinoa to the broth, stir, and cover.
Cook until the broth is fully absorbed. (Follow package instructions.)
Cut the cooled chicken into bite-sized pieces.
Add the cooked quinoa and chicken to the sauce and stir.
Coat a baking dish with the cooking spray.
Add half the quinoa mixture to the baking dish.
Sprinkle half the mozzarella, then add the rest of the quinoa.
Top with the remaining mozzarella, Parmesan, and panko.
Cover with aluminum foil and bake for 15 minutes.
Remove the foil, and bake for 10 more minutes.