Chicken & Quinoa Casserole
- Olive oil spray
- 2 onions, chopped
- 4 celery ribs, chopped
- 4 cups cooked quinoa
- 5 cups chopped cooked chicken
- 3 cups cream of chicken soup
- 16 ounces Greek yogurt
- 1 cup milk of choice (unsweetened)
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon thyme
- 1 teaspoon sage
- 1 teaspoon onion powder
- 1 teaspoon minced garlic
- 1/2 cup gluten free breadcrumbs
Adapted from cookingquinoa.net
Preheat oven to 350 degrees. Spray a 3 quart casserole dish with olive oil.
Spray a skillet with olive oil and heat to medium. Add onion and celery and cook for 10 to 12 minutes, until tender. Transfer to a large bowl and add quinoa and chicken. Toss well to combine.
In a medium bowl whisk together soup, yogurt, milk, and seasonings. Add to quinoa and chicken mixture and toss well to combine.
Transfer to prepared baking dish and top with breadcrumbs. Bake for 30 minutes or until bubbly.