Healthy Family Project

Mushroom, Kale & Chicken Quinoa Casserole

Casseroles and comfort food go hand-in-hand. Many call for a sodium-filled condensed soup, but did you know it’s super easy to make your own with the help of a few pantry staples like flour, milk and broth? This quinoa-based casserole is packed with protein and nutrient-rich veggies like mushrooms, kale and onions.

Mushroom, Kale & Chicken Quinoa Casserole

Mushroom, Kale & Chicken Quinoa Casserole

Yield: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon poultry seasoning
  • 2 tablespoons (plus 1 Tbsp.) olive oil, divided
  • 16 ounces Highline Mushrooms® sliced mushrooms
  • 1 small RealSweet® sweet onion, diced
  • 1 (5 oz.) package Earthbound Farm® organic baby kale
  • 1 tablespoon flour
  • 1/2 cup skim milk
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup water
  • 2 cups quinoa, cooked according to package directions
  • 1/4 cup whole wheat breadcrumbs
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 350F.
  2. Cut chicken in half and place in large casserole dish. Season with salt, pepper and poultry seasoning. Bake 20 minutes, or until chicken is cooked through. Remove from heat and let cool before shredding. Set aside.
  3. While chicken is baking, heat 2 Tbsp. oil in large skillet over medium heat. Add mushrooms and onions and cook 7-10 minutes, or until onions are translucent. Add kale and cook 3-5 minutes, or until wilted. Stir in flour to coat vegetables. Stir in milk, broth and water, and simmer 2-3 minutes, or until sauce starts to thicken slightly
  4. Transfer vegetables and cooked quinoa to the casserole dish and mix with shredded chicken.
  5. Combine breadcrumbs, parmesan cheese and 1 Tbsp. olive oil in small bowl. Sprinkle on top of casserole.
  6. Bake 20 - 25 minutes, or until bubbly.
Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 390Total Fat: 16gCholesterol: 47mgSodium: 502mgCarbohydrates: 35gFiber: 5gSugar: 5gProtein: 27g

Did you make this recipe?

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Amber Gray

About the Author

Amber Gray

Amber is the new mom to a baby girl and navigating the world of diapers, first foods and very little sleep. She has been a part of the Produce for Kids team for 9 years, overseeing all digital marketing efforts including digital partnerships, content strategy, social media, website and email marketing. A passion for healthy cooking was instilled in her at a young age, cooking alongside her mom and sister in the kitchen. Her passion for cooking, food and photography has also brought her behind the lens to develop and photograph recipes for Produce for Kids and partners.

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