Chicken, Asparagus, Zucchini, Quinoa Casserole
Few, that was a long title! It’s true this recipe has a long title, but it’s quite cheap to make, and it’s tasty too! The most expensive part of this recipe is the chicken. It’s also filled with good veggies and protein-rich quinoa!
I think I’ve used up my exclamation point quota for the week. Moving on. Jeff created this recipe because he wanted to use up a few things in our fridge that were close to going bad (I hate that!). I think we were both surprised at how good it actually turned out! (opps, I may have to borrow that one from next week’s quota.) Quinoa is fast becoming a new staple in our house, replacing rice and pasta. It is full of good-for-you stuff, and it’s got a great, almost aldente, crunch. (It was hard not to put an exclamation point there.)
Check it out, and let us know what you think! (Dammit!)
Chicken, Asparagus, Zucchini, Quinoa Casserole
Ingredients:
1 cup quinoa
2 cups chicken broth
2 chicken breasts
1 Pound zucchini
2 cups chopped asparagus
1/4 cup olive oil
1 tablespoon season salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 cup parmesan
1. Preheat the oven to 425. Cook the quinoa per the direction on the box, using the chicken broth instead of water.
2. Cut the chicken breasts into cubes and set aside.
3. Chop the asparagus and zucchini, mix with olive oil, seasoning, chicken, and set aside.
4. Spray a casserole dish with nonstick spray, and add the quinoa evenly to the dish.
5. Place the raw chicken and veggies on top of the quinoa and spread out evenly.
6. Cook about 45 minutes.
7. Add the parmesan to the top of the casserole and cook for 15 minutes, or until the chicken and vegetables are cooked.
- 1 cup quinoa
- 2 cups chicken broth
- 2 chicken breasts
- 1 Pound zucchini
- 2 cups chopped asparagus
- 1/4 cup olive oil
- 1 tablespoon season salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup parmesan
- Preheat the oven to 425. Cook the quinoa per the direction on the box, using the chicken broth instead of water.
- Cut the chicken breasts into cubes and set aside.
- Chop the asparagus and zucchini, mix with olive oil and seasoning, chicken, and set aside.
- Spray a casserole dish with nonstick spray, and add the quinoa evenly to the dish..
- Add the chicken and veggie mix to the casserole dish and spread out evenly.
- Cook about 45 minutes.
- Add the parmesan to the top of the casserole and cook for 15 minutes, or until the chicken and vegetables are cooked.
Crystal is the founder of Simply Playful Fare. She has been in the kitchen for as long as she can remember. She has a degree in English with an emphasis in creative writing.
Loved this recipe – a little confused about cooking quinoa though – the box says 1cup quinoa/1-1/4 cups liquid – so following your recipe of 2 cups broth took longer – or is the quinoa suppose to be extremely runny – I do think the extra liquid is necessary for the casserole.
45 min total is enough baking time.
Thank you so much! Yes, I wanted to make sure there was enough liquid in the casserole. I’m so glad you liked it!
I made this tonight and it was delicious. I added onion and bell peppers to the veggie mix and topped with bacon crumbles along with the Parmesan cheese. My chicken was a little dry because I used cutlets, so I probably should have cut back the cook time a bit or lowered the temp slightly. Still tasty! ?
Hi Amanda, thank you so much! Your additions sound great – I bet the bacon was awesome. I’ll have add those and give it a try! 🙂