Description
This Caprese Chicken and Quinoa Casserole is a wholesome and flavorful one-dish meal combining tender rotisserie chicken, fluffy quinoa, and a rich tomato-based sauce enhanced with creamy cheeses and fresh basil. It’s an easy-to-make casserole perfect for a healthy weeknight dinner, packed with protein and vibrant Italian-inspired flavors.
Ingredients
Chicken and Quinoa Mixture
- 3 cups diced rotisserie chicken (or any other cooked chicken)
- 1 cup uncooked quinoa
- 2 cups chicken broth
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
Sauce
- 2 cups crushed tomatoes
- 2 Tbsp tomato paste
- 1 Tbsp balsamic vinegar
- 1/4 cup half and half
- 1/4 to 1/2 tsp crushed red pepper (optional)
- Salt and pepper to taste
Toppings and Garnish
- 1 cup grape tomatoes, halved
- Handful fresh basil, chopped
Instructions
- Preheat oven: Set your oven to 375 degrees Fahrenheit to prepare it for baking the casserole later.
- Cook quinoa: Rinse and soak the quinoa in warm water for about 10 minutes. Meanwhile, bring 2 cups of chicken broth to a boil in a small saucepan. Drain the soaked quinoa and add it to the boiling broth. Cover, reduce the heat to a simmer, and cook for 12 to 15 minutes until the quinoa has absorbed the liquid. Turn off the heat and let it sit covered for 5 minutes. Fluff with a fork and set aside.
- Prepare the sauce: In a saucepan over medium heat, combine crushed tomatoes, tomato paste, and balsamic vinegar. Bring the mixture to a gentle simmer. Stir in the half and half, crushed red pepper if using, and salt and pepper to taste. Continue cooking until the sauce is heated through and well blended.
- Mix casserole ingredients: In a large bowl, combine the diced rotisserie chicken, cooked quinoa, grated Parmesan, and half of the shredded mozzarella cheese. Pour the warm tomato sauce into this mixture and stir thoroughly to ensure all ingredients are evenly coated.
- Assemble casserole: Transfer the quinoa and chicken mixture into a prepared 9×13-inch baking dish. Spread it evenly, then top with the remaining mozzarella cheese and halved grape tomatoes.
- Bake: Place the casserole in the preheated oven and bake for 12 to 15 minutes, or until the cheese on top is melted and bubbly and the casserole is heated through.
- Garnish and serve: Remove the casserole from the oven, sprinkle chopped fresh basil over the top, serve warm, and enjoy your delicious meal!
Notes
- Soaking quinoa before cooking helps improve texture and reduces cooking time.
- Use cooked rotisserie chicken for convenience, but any leftover cooked chicken works well.
- Adjust crushed red pepper quantity based on your preferred spice level or omit for a milder dish.
- Half and half adds creaminess; you can substitute with cream or whole milk if preferred.
- The casserole can be made ahead up to the baking step; cover and refrigerate, then bake before serving.
- For a gluten-free meal, ensure all ingredients, especially broth and tomato paste, are labeled gluten-free.