Author Notes
After days of making bland food for my sister who was recovering from appendicitis, she and I both were ready to cry. This casserole is the post-appendectomy version, but make it fit your own tastes by swapping in your favorite seasonal veggies, adding jalapenos, even trading the ranch dressing for your favorite sauce. I tried it with jalapeño-roasted chicken and broccoli as the veggie - delicious. I cooked chicken with Italian blend herbs, used Parmesan instead of cheddar and swapped oregano-garlic cream cheese instead of ranch: meh, it was OK but next time I'll add Marsala wine as I cook the quinoa if I'm going for Italian version. The point is this can be highly customized according to your mood. Hope you enjoy! —VOHunt
Ingredients
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3 cups
Cooked, plain quinoa
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4
Cooked, diced chicken breasts (seasoned to taste)
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1.5 cups
Sautéed summer squash, zucchini and mushrooms
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1/2 cup
Shredded cheddar cheese
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1/4 cup
Bacon bits
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Ranch dressing
Directions
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Spray clay casserole dish with olive oil.
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Preheat oven to 375.
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Spread the cooked quinoa evenly in your casserole dish.
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Sprinkle the bacon bits atop the quinoa.
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Drizzle ranch dressing over the bacon bits.
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Spread the shredded cheddar evenly over the ranch.
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Layer your sauteed squash/zucchini/mushroom on the casserole.
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Top with diced, cooked chicken.
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Cover with clay lid or foil and cook 25 minutes or until heated through.
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