Creamy Chicken and Quinoa Cordon Bleu Casserole

By -

WP_20150323_001

This recipe came from melskitchencafe.com, and it was super easy. It also was good. It gets a 7.5. You could swap out brown rice pretty easily for the quinoa. I have noted my changes below in bold. One thing to note is that you do need to stir it as she says (I skipped this step and it stuck to the bottom). Also mine boiled over into the oven, so put something underneath the casserole dish.

Creamy Chicken and Quinoa Cordon Bleu Casserole

Ingredients

  • 2 2/3 cups (double batch) homemade condensed cream of chicken soup (the equivalent of 2 10.75-ounce cans cream of chicken soup)
  • 1 cup low-sodium chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup quinoa, rinsed well and drained
  • 1-2 cups cooked, diced chicken I used canned chicken
  • 1 cup chopped deli ham (or leftover ham of any sort) I only used about 3/4 cup
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 2 cups broccoli crowns, chopped into bite-size pieces if needed I used twice this
  • 1/4 cup shredded or grated Parmesan cheese

Directions

  1. Preheat the oven to 375 degrees F. Lightly grease a 9X11- or 9X13-inch pan (see note above) with cooking spray.
  2. In a large bowl, stir together the homemade condensed cream of chicken soup, broth, salt, pepper, quinoa, chicken, ham, Swiss cheese and Monterey Jack cheese.
  3. Spread the mixture evenly in the prepared pan. Cover with foil and bake for 30 minutes. Remove the casserole from the oven, uncover, and give it a good stir. Return to the oven and bake uncovered for about 12-14 more minutes.
  4. While the casserole bakes, steam the broccoli (in the microwave or on the stovetop) until bright green and just barely crisp-tender. Stir the broccoli into the casserole, sprinkle the Parmesan cheese on top and bake for another 10 minutes until the quinoa is plump and tender and the edges are golden and bubbling.
  5. Remove the casserole from the oven and let sit for 5-10 minutes before serving. This is really important as it will help the casserole to firm up and also make sure the quinoa is completely tender. Serve warm - don't wait too terribly long to serve it as it gets less creamy the longer it sits.

http://www.melskitchencafe.com/creamy-chicken-and-quinoa-cordon-bleu-casserole/

Recipe Source:

Recipe retrieved 3/23/15 from http://www.melskitchencafe.com/creamy-chicken-and-quinoa-cordon-bleu-casserole/

Comments

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Grandma Goodsell's Whole Wheat Bread

By -
Image
  So, my Grandma Goodsell is the one who instilled a love of bread making in me. I owe a lot to her guidance when I was a kid. We finally tracked down her recipe after we thought it was lost all those years ago, and I made it yesterday. I give it a 9, but that’s probably a lot of nostalgia. Either way, it is a very, very solid bread recipe. I put my changes below in bold. Grandma Goodsell's Whole Wheat Bread Mix 2 ½ T yeast and 1 T sugar in 1 C water, and let set for 10 minutes. I used instant yeast, so I decreased this to 5 tsp. of yeast 3 C milk 2 C water ½ C honey ½ C shortening 2 T salt 2 T molasses 5 ½ C whole wheat flour 7 ½ C white flour I also added 2 heaping spoonfuls of wheat gluten Combine milk, honey, shortening, salt, and molasses in a saucepan and heat until shortening melts. Stir in 2 Cups cold water and combine with yeast mixture. Pour mixture into mixing bowl and add flours one cup at a time alternating between white and wheat (1 C white, 1 C wheat, 1 C white, ...
Read more

Instant Pot Spaghetti and Meatballs

By -
Image
Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...
Read more