Tuscan Chicken Quinoa Bake
This Tuscan Chicken Quinoa Bake is packed with Italian flavors, kid-friendly, and has a whopping 40g protein per serving!
Happy Monday, friends! B and I just got home from a weekend in Cleveland to visit my parents. I’m already missing them like crazy!
I am super pumped about today’s recipe. Last week I asked the FFF facebook page what kinds of Spring recipes they want to see. About 90% of the responses were easy weeknight meals (protein-packed if possible). You wish is my command, frands! You all know my love for quinoa bakes/casseroles is real (this one is my fav!).
This casserole is…
- PACKED with protein (40g per serving!)
- Savory
- Italian-Inspired
- Cheesey
- Gluten-Free
- Prepped in under 10 minutes!
It also features FFF partner, Imagine® Foods’, Creamy Tomato Soup. I bet that’s the last thing you would have guessed was in this sucker. Well- it adds AMAZING flavor and creaminess to the casserole. In case you are wondering, this product is: certified organic, GMO free, gluten-free, vegetarian, kosher, non-dairy, and vegan. <—- a mouthful, right?
ingredients for Tuscan Chicken Quinoa Bake
- chicken breasts, boneless, skinless, diced into bite-sized pieces
- red onion, diced
- EVOO
- minced garlic
- quinoa, uncooked
- Imagine Foods Creamy Tomato Soup
- italian seasoning
- garlic powder
- salt and pepper to taste
- tomatoes, sliced into rounds
- basil leaves
- Mozzarella balls
I used Imagine® Food Creamy Tomato Soup as the liquid portion to cook the quinoa. Did I mention you DON’T have to pre-cook the quinoa? You just throw it in the casserole dish and let the magic happen in the oven.
I did decide to brown the chicken a bit and cook down the onions before throwing everything in the casserole dish to bake fully. You most certainly do not need to do either, I just prefer more cooked onions and I love the texture that the chicken got after it was browned for a bit.
Chicken in every bite.
Blake’s dream.
This post is sponsored by Imagine® Foods.
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Tuscan Chicken Quinoa Bake
- Total Time: 1 hours 5 minutes
Ingredients
- 2 large chicken breasts, boneless, skinless, diced into bite-sized pieces
- ½ medium red onion, diced
- 1 tablespoon EVOO
- 1 tablespoon minced garlic
- 1 cup quinoa, uncooked
- 2 cups Imagine Foods Creamy Tomato Soup
- 2 teaspoons italian seasoning
- 1 teaspoon garlic powder
- salt and pepper to taste
- 6 small/medium sized tomatoes, sliced into rounds
- 10 fresh basil leaves
- ½ cup Mozzarella balls
Instructions
- First, preheat oven to 375ºF. Then, spray a casserole dish (I used 12 x 8 inch) with nonstick cooking spray and set aside. In a large sauce pan, heat 1 tablespoon of EVOO and 1 tablespoon minced garlic. Then, add in minced onions and sauté for about 5 minutes, or until they become translucent. Next, add in diced chicken and brown for about a minute, stirring often.
- Transfer mixture into casserole dish and add uncooked quinoa, Imagine Creamy Tomato soup, Italian seasonings, garlic powder, and salt and pepper. Mix until combined.
- Bake uncovered at 375ºF for 25 minutes. Then, remove and add the sliced tomatoes and mozzarella balls to the top. Bake for another 20-25 minutes or until you can see the quinoa is fully cooked.
- Top with basil leaves and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
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