food

Chicken and Zucchini Casserole

How to make this healthier chicken and zucchini casserole.

food

Chicken and Zucchini Casserole

How to make this healthier chicken and zucchini casserole.

Supplies

  • 1 1/2 cups quinoa, uncooked
  • 2 1/2 cups low sodium chicken stock
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1/3 cup chickpea flour
  • 2 cups almond milk
  • 4 medium zucchinis, sliced into half moons
  • 10 cremini mushrooms, sliced thickly
  • 1/4 cup Parmesan cheese, shredded
  • 3/4 cup mozzarella, shredded
  • 1 pound boneless, skinless chicken breast, cubed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Steps

  1. Preheat oven to 375 degrees F and grease 9x13 baking dish with olive oil.
  2. In a medium pot, add the quinoa, chicken stock, and 1/2 teaspoon kosher salt. Cover and bring to a boil. Reduce heat to low, cook for 10-12 minutes, and set aside.
  3. Preheat a large skillet on medium-high heat and add olive oil. Once oil is hot, add onion and garlic and sauté until tender, stirring occasionally.
  4. Add in the chickpea flour and then slowly add the almond milk. Add the zucchini, mushrooms, Parmesan cheese, 1/2 cup mozzarella, cooked quinoa, remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until cheese is melted.
  5. Transfer mixture to a prepared baking dish, stir in cubed chicken, level, and sprinkle with remaining 1/4 cup mozzarella.
  6. Bake, uncovered, for 25 minutes, until cheese is golden and top is bubbly.