Buffalo Chicken Quinoa Casserole
Ready In:
30 min
Servings
6
Good For:
Dinner
Ingredients
– 1 cup of quinoa
– 1.5 cups of stock
– 1 cup water
– 2 cloves of garlic, smashed
– 1 cup water
– 2 cloves of garlic, smashed
– 2 tbs olive oil
– One medium carrot, chopped
– Three stocks of celery, chopped
– One medium onion, diced
– One medium carrot, chopped
– Three stocks of celery, chopped
– One medium onion, diced
– 1/2 rotisserie chicken, hand-pulled
– 2 cups broccoli, roughly chopped
– 8 ounces of cream cheese
– 1/2 cup hot buffalo sauce
– Shredded cheese of your choice
– Extra chicken stock on hand for deglazing
– Salt and pepper to taste
– 2 cups broccoli, roughly chopped
– 8 ounces of cream cheese
– 1/2 cup hot buffalo sauce
– Shredded cheese of your choice
– Extra chicken stock on hand for deglazing
– Salt and pepper to taste
Step by Step Instructions
Step 1
Preheat oven to 350°F. In a medium pot, combine quinoa, water, chicken stock, and whole cloves of garlic. Bring to a boil and reduce heat to low. Cook through.
Step 2
In a large cast iron skillet or Dutch oven, heat olive oil and/or butter over medium heat and add carrots, celery, and onions. Season with salt and pepper and sauté for approximately five minutes. remove garlic cloves from quinoa, smash and add to cast-iron.
Step 3
Add chicken, broccoli, and quinoa into cast-iron skillet add cream cheese and melt thoroughly. Turn heat off. stir in buffalo sauce and combine. Add 1/3 cup of chicken stock to loosen up and deglaze the bottom of the pan. Top casserole with shredded cheese of your choice, I used fontina because it’s what I had in the fridge. Always best to grate the cheese from a block.
Step 4
Place skillet in oven and bake for 10 minutes. Broil on high for 3 to 5 minutes to crisp up the cheese.
