CHEESY CAPRESE CHICKEN & QUINOA CASSEROLE

This super flavorful Cheesy Caprese Chicken and Quinoa Casserole is the perfect weeknight meal that is hearty, full of flavor and sure to please the entire family!

Yep.  This cheesy full-of-yummy-comforting-goodness casserole dish filled with rotisserie chicken, quinoa, fresh tomatoes and basil.  I’ve always loved caprese dishes….the combination of mozzarella, tomatoes and basil is pure HEAVEN in my book and I figured it was absolutely necessary that they be thrown into a cheesy casserole.

I wanted this dish to be hearty enough for my hubby’s tastes while still being relatively healthy.  I used rotisserie chicken because, well duh, rotisserie chicken always has SO much flavor plus it really makes preparing this dish quick and simple.  You could of course cook up some chicken breasts to use, but this just makes things a little easier and I am all about convenience these days.  I also used quinoa rather than pasta which not only adds more nutritional value to the overall dish, but the quinoa soaks up the sauce so perfectly I actually prefer it over pasta!  Oh and speaking of the sauce – um you guys this is legit.  I mean it’s creamy, tomatoey, has just the perfect amount of heat with the added crushed red pepper and when tossed together with the cheese and fresh basil, it’s quite literally awesome-sauce.

INGREDIENTS

• 3 cups diced rotisserie chicken (or any other cooked chicken)
• 1 cup uncooked quinoa
• 2 cups chicken broth
• 2 cups crushed tomatoes
• 2 Tbsp tomato paste
• 1 Tbsp balsamic vinegar
• ¼ cup half and half
• ¼ to ½ tsp. crushed red pepper (this is optional)
• Salt and pepper, to taste
• ¼ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese, divided
• 1 cup grape tomatoes, halved
• Handful fresh basil, chopped

INSTRUCTIONS

1. Preheat oven to 375 degrees F.
2. To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of chicken broth to a boil in a small saucepan, drain quinoa and add to boiling broth. Cover and reduce heat to a simmer, cooking for about 12 to 15 minutes. Turn heat off and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.
3. To make the sauce, combine crushed tomatoes, tomato paste and balsamic vinegar in a saucepan on medium heat and bring to a simmer. Add half and half, crushed red pepper and salt/pepper and continue cooking until heated through.
4. In a large bowl, mix together chopped chicken, quinoa, Parmesan cheese and a ½ cup mozzarella cheese, then add sauce to quinoa mixture; mixing well.

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