Chicken Alfredo Quinoa Casserole

01Method

1. 1

   Warm sunflower oil in a skillet over medium heat. Add onion and garlic, stirring until the onion softens, about 5 minutes. Mix in quinoa and chicken bouillon, stirring frequently until the quinoa is lightly toasted, 5 to 8 minutes.

2. 2

   Add water to the quinoa mixture and bring to a boil. Cover, lower heat to medium-low, and cook for 10 minutes. Fold in thyme and parsley, continuing to simmer until all liquid is absorbed, about 5 more minutes. Take the skillet off the heat and use a fork to fluff the quinoa.

3. 3

   Preheat the oven to 350°F (175°C).

4. 4

   Evenly spread the quinoa mixture across the bottom of a 9x13-inch baking dish. Distribute the chicken on top, then spoon the Alfredo sauce and cream of chicken soup over the chicken layer. Dot with butter pieces and scatter half of the Italian cheese blend over everything.

5. 5

   Bake for 15 minutes. Stir and press the mixture flat with the back of a spoon or spatula. Cover with pita chips and the remaining Italian cheese blend. Return to the oven and bake until the cheese melts, about 15 minutes. Allow the casserole to rest for 5 minutes before finishing with a sprinkle of Parmesan.