Healthier King Ranch Chicken and Quinoa Casserole
This delicious casserole has all the flavors you love from the original King Ranch Chicken, but it's made healthier (and gluten-free) with nutty quinoa.
Servings: 6 people
Calories: 293kcal
Ingredients
- 1 teaspoon olive oil
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 1-1/2 cups chicken stock
- 1-1/2 cups skim milk
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 6 tablespoons cornstarch
- 10 ounces diced tomatoes with green chili peppers canned
- 2 cups cooked chicken shredded, see notes section below
- 1 cup low-fat shredded cheddar cheese
- 2 cups cooked quinoa see notes section below
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch square casserole dish and set aside.
- In a large skillet over medium heat, heat the olive oil. Add the onion and bell pepper and cook until softened, about 5 minutes.
- Add the chicken stock, milk, cumin, chili powder, salt, garlic powder, dried oregano, and cornstarch to the skillet. Bring the mixture to a boil before reducing the heat to a simmer. Cook until the mixture is thickened, about 5 minutes.
- Add the diced tomatoes with green chili peppers and shredded chicken to the pan and stir to combine.
- Pour half of the chicken mixture into the prepared baking pan and top it with half of the cheese and half of the quinoa. Repeat the layers.
- Bake for 25 to 30 minutes, until bubbly and warmed through.
Notes
2 cups of shredded chicken is about two uncooked chicken breasts.
1/2 cup uncooked quinoa makes 2 cups cooked quinoa.
Nutrition
Serving: 1.5cups (approximately) | Calories: 293kcal | Carbohydrates: 26g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 362mg | Potassium: 358mg | Fiber: 3g | Sugar: 3g | Vitamin A: 422IU | Vitamin C: 17mg | Calcium: 189mg | Iron: 2mg |
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9