So as you may have read, I have celiac disease and so I have found, then modified to my liking many recipes that are great for my family and I. One of our favorites which is a great comfort food in the winter and fall nights is this dish. So as with any recipe feel free to change what you want to add to it or take out.
- 1.5 cups of Quinoa (make sure to rinse before cooking)
- 1 Package of thin sliced chicken breasts
- 1 package of shredded sharp cheddar cheese
- 2 eggs
- 1 cup 1% milk
- 1 Tablespoon Paprika
- 1 Tablespoon Garlic Powder
- 1 Garlic clove (minced)
- 2 Tablespoons unsalted butter
- Handful of Gluten free italian style breadcrumbs. ( The ones I love best I bought at Wegmans..Ian’s Breadcrumbs, Panko Italian Seasoned)
After getting all the ingredients out make sure to rinse the quinoa. Put a pan of water on and once boiling add the quinoa and let cook covered for about 15 minutes on medium. While the quinoa is cooking…use a skillet on medium with about 2 tablespoons of unsalted butter. Cut up the thin sliced chicken breast into small cubes and cook until done.
In a mixing bowl add the 2 eggs, milk, paprika and minced garlic and garlic powder. I sometimes like to add a bit more than a tablespoon garlic powder for more flavor. Mixing for about a minute.
Pre heat the oven to 350 degrees.
Drain the quinoa when the 15 minutes are up, and add it back into the pan for the heat. Add in the mixture from the mixing bowl, folding it slowly in. Take 1.5 cups of the shredded cheese and slowly mix that in as well as the minced garlic clove. Next add the cooked chicken. Add these into a casserole dish and top with gluten-free breadcrumbs and a handful more of the shredded cheese.
Cook at 350 degrees for 30-40 minutes.
And voila! Yummy Quinoa and Chicken Casserole which is a better alternative to pasta and chicken.