This casserole is kind of like if Spicy Buffalo Chicken Wings and Quinoa had a cheesy delicious baby.
Ingredients:
3 Chicken Breasts
1 1/2 Cups Quinoa - Washed
2 Cups Baby Kale
1 Large Head of Broccoli
1 Can Chicken Broth
1 Cup Water
1 1/3 Cups Milk
3/4 Cup Gouda Cheese - Shredded
1 Cup Cheddar Cheese or Any Mexican Cheese Mix - Shredded
4 Tablespoons Butter - Divided
1 1/2 Tablespoons Whole Wheat Flour
3/4 Cup Hot Sauce - I used Frank's
1/2 teaspoon Habanero Tabasco Sauce
1/2 teaspoon Black Pepper
1 teaspoon Seasoned Salt - I used Tony Chachere's
Crumbled Blue Cheese for topping - Optional
Green Onion for topping - Optional
3 Chicken Breasts
1 1/2 Cups Quinoa - Washed
2 Cups Baby Kale
1 Large Head of Broccoli
1 Can Chicken Broth
1 Cup Water
1 1/3 Cups Milk
3/4 Cup Gouda Cheese - Shredded
1 Cup Cheddar Cheese or Any Mexican Cheese Mix - Shredded
4 Tablespoons Butter - Divided
1 1/2 Tablespoons Whole Wheat Flour
3/4 Cup Hot Sauce - I used Frank's
1/2 teaspoon Habanero Tabasco Sauce
1/2 teaspoon Black Pepper
1 teaspoon Seasoned Salt - I used Tony Chachere's
Crumbled Blue Cheese for topping - Optional
Green Onion for topping - Optional
Directions:
Pre-Cook the chicken breasts and cut them in to bite-sized pieces or shred them. Put the cooked chicken into an oiled 9 x 13 inch oven safe pan. Wash the quinoa in a strainer and place it in a pot with the water and chicken broth. Bring the quinoa to a boil, then put the baby kale and chopped broccoli on top of the quinoa, reduce to a simmer and cover for 15 to 20 minutes. When the quinoa is fully cooked and fluffy and the vegetables are steamed, mix them in with the chicken.
Meanwhile in a saucepan on medium heat, melt 2 tablespoons of the butter and whisk the butter together with the whole wheat flour to create a creamy, thickened base. Turn down the heat to low and add the milk, shredded gouda cheese, half of the cheddar cheese, and the remaining 2 tablespoons of butter, mixing constantly, until all of the ingredients are smooth and combined. Remove the cheese mixture from heat and stir in the hot sauce, tabasco sauce, black pepper and seasoned salt. Immediately pour the sauce over the chicken and vegetables and combine them all thoroughly. Sprinkle the rest of the cheddar cheese on top, bake in a pre-heated oven at 350 for 15 minutes, then rotate pan and broil for 1 to 2 minutes to make the cheesy top brown and crispy. Remove from the oven and allow the dish to set for at least 5 minutes before serving it hot. If desired, garnish Buffalo Chicken Quinoa Casserole with blue cheese crumbles and chopped green onion.
Pre-Cook the chicken breasts and cut them in to bite-sized pieces or shred them. Put the cooked chicken into an oiled 9 x 13 inch oven safe pan. Wash the quinoa in a strainer and place it in a pot with the water and chicken broth. Bring the quinoa to a boil, then put the baby kale and chopped broccoli on top of the quinoa, reduce to a simmer and cover for 15 to 20 minutes. When the quinoa is fully cooked and fluffy and the vegetables are steamed, mix them in with the chicken.
Meanwhile in a saucepan on medium heat, melt 2 tablespoons of the butter and whisk the butter together with the whole wheat flour to create a creamy, thickened base. Turn down the heat to low and add the milk, shredded gouda cheese, half of the cheddar cheese, and the remaining 2 tablespoons of butter, mixing constantly, until all of the ingredients are smooth and combined. Remove the cheese mixture from heat and stir in the hot sauce, tabasco sauce, black pepper and seasoned salt. Immediately pour the sauce over the chicken and vegetables and combine them all thoroughly. Sprinkle the rest of the cheddar cheese on top, bake in a pre-heated oven at 350 for 15 minutes, then rotate pan and broil for 1 to 2 minutes to make the cheesy top brown and crispy. Remove from the oven and allow the dish to set for at least 5 minutes before serving it hot. If desired, garnish Buffalo Chicken Quinoa Casserole with blue cheese crumbles and chopped green onion.
Makes 6 Servings of Buffalo Chicken Quinoa