I tried to figure out a casserole that I haven't seen before. Super good, super easy, and just the right amount of 'good-for-you' to cover up the guilt!

Beanie VanBuskirk


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Spray a casserole dish with cooking spray.

  • Combine vegetable broth, garlic, salt, and pepper in a pot over medium-high heat and bring to a boil. Add quinoa, cover, reduce heat, and simmer until tender, about 15 minutes. Let stand 5 minutes.

  • Heat olive oil in a skillet over medium-low heat. Add spinach, carrots, and red peppers and cook until barely tender, about 5 minutes.

  • Mix chicken, cooked quinoa, cooked vegetables, Alfredo sauce, and basil together in a bowl. Pour into the prepared casserole dish, patting it down with a spoon.

  • Melt butter in a small saucepan over medium heat and mix in bread crumbs until evenly coated. Remove from heat and stir in Parmesan cheese. Evenly distribute cheese crumbs over the top of the casserole.

  • Bake in the preheated oven until cooked through and lightly browned on top, 25 to 30 minutes.

Nutrition Facts

421 calories; 29.4 g total fat; 74 mg cholesterol; 915 mg sodium. 19.7 g carbohydrates; 21.7 g protein; Full Nutrition