This Italian-inspired casserole is flavorful, protein-packed, and extremely easy to make. It’s perfect for making on a weekend and packing for lunches throughout the week, or for repurposing leftover chicken and quinoa.
Makes one medium casserole dish, 4-6 servings
Ingredients
3 cup cooked quinoa
6oz. cooked chicken breast diced (1 medium boneless breast)
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
1/2 tsp. salt
Black pepper, to taste
1 1/2 cups marinara sauce
1/4 cup grated Parmesan cheese
4oz. ricotta cheese
1 cup (4oz.) shredded mozzarella cheese
Instructions
- Preheat the oven to 350Β° F. Spray a medium casserole dish with nonstick cooking spray.
- Place the quinoa, chicken, seasonings, salt, pepper, marinara, and Parmesan. Mix with a wooden spoon until everything is well-combined.
- Transfer half the mixture into the casserole dish and smooth it into an even layer. Drop the ricotta by spoonfuls over the quinoa, and gently flatten the dollops with the back of a spoon. Cover the ricotta with the remaining quinoa mixture, then sprinkle the shredded mozzarella cheese evenly over the top.
- Transfer the casserole dish to the middle rack of the preheated oven.Bake the casserole for 22-27 minutes, until the cheese is lightly golden brown and the dish is gently bubbling at the edges.
- Carefully remove the casserole dish from the oven. Allow it to rest for 10 minutes before serving.
