Cheesy Chicken Quinoa Bake

  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings



Preheat oven to 375 degrees F and spray 9" x 13" baking dish with cooking spray. In a medium pot, add quinoa, water and a pinch of salt; cover and bring to a boil. Reduce heat to low, cook for 12 minutes and set aside. Fluff with a fork.

Heat olive oil in a large non-stick skillet on medium heat. Add onion and garlic, sauté until onion is soft and translucent, stirring occasionally.

In a small bowl, whisk together milk and cornstarch and then add to the skillet with the onion and garlic. Mix well and then add artichoke hearts, spinach, chicken, ½ cup Parmesan, mozzarella, and cooked quinoa. Season with salt and pepper. Stir until cheese is melted.

Transfer mixture to prepared baking dish, level and sprinkle with remaining 2 tablespoons Parmesan and panko breadcrumbs. Bake uncovered for 25 minutes. Serve hot.

This recipe was created by Leanne Neff and Sofia Tsikitas.