If there was ever a time to not judge a recipe by its photo, it’s now. What this cheesy quinoa casserole lacks in beauty, it more than makes up for in flavor thanks to garlic-infused quinoa swirled with melted fontina cheese, chicken, and pops of juicy tomato and green onion. Translation: this is a protein-packed casserole that you have just got to try!
Creamy Cheesy Chicken and Garlic Quinoa Bake is comfort food at it’s finest. It’s like a mix between a gratin, on account of the chewy, golden brown cheese melted on top, and a classic creamy casserole. You will go back for seconds, nay, sixths of this. Don’t say I didn’t warn ya’!
Start by rinsing 1-1/2 cups quinoa under cold running water.
Add the quinoa to a saucepan with 2-3/4 cups boiling chicken broth then place a lid on top, turn the heat down to medium, and then simmer until the quinoa is tender and nearly all the liquid has been absorbed, 20 minutes. Let the pan sit off the heat for 10 minutes then remove the lid and set aside.
Next mist or spray a large skillet over medium-high heat with extra virgin olive oil or nonstick spray then add 2 chicken breasts that have been cut into big hunks. Season with salt and pepper then saute until the chicken is golden brown on the outside – it does not need to be cooked all the way through. Remove to a plate then set aside.
In the same skillet saute 3 cloves minced garlic in 2 Tablespoons butter over medium heat until golden brown and very fragrant (I’ve said it before and I’ll say it again – butter + garlic = DROOL!) Sprinkle in 2 Tablespoons gluten-free flour (or AP flour if not GF) then whisk to combine and cook for 1 minute.
Next, slowly add splashes of 1 cup chicken broth plus 1 cup milk while whisking constantly to avoid lumps.
Add 1/2 teaspoon Italian seasoning, salt, and pepper, then turn the heat up slightly to bring the sauce up to a simmer. Turn the heat back down to medium then simmer until slightly thickened, about 5 minutes.
Everybody into the pool! To the slightly thickened sauce add the cooked quinoa and chicken, 3 chopped roma tomatoes, 3 chopped green onions, and 3oz freshly shredded fontina cheese. The fontina in this quinoa bake is KILLER!
Stir until well combined then scoop into a nonstick sprayed 8×8 baking dish, sprinkle another 3oz freshly shredded fontina cheese on top, place on top of a baking sheet (in case of any bubble overs,) and bake for 20-25 minutes or until golden brown and bubbly on top.
Let the Creamy Cheesy Chicken and Garlic Quinoa Bake cool for 10 minutes before scooping up and chowing down!
Got leftovers? This casserole reheats beautifully while staying perfectly creamy. Enjoy!
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