Chicken Quinoa ‘Mac’ and Cheese
With Mazola® Canola Oil
SERVING SIZE
6 SERVINGS
TOTAL TIME
1 HOUR 10 MINUTES
SKILL LEVEL
INTERMEDIATE
Ingredients:
Quinoa Mixture:
- 1 cup quinoa
- 2 cups low-sodium chicken broth OR water
- 6 ounces/200 g diced chicken breast
- 1 tablespoon Mazola® Canola Oil
- 2 tablespoons all-purpose flour
- 1/2 cup chopped, rehydrated sundried tomatoes
- 1/3 cup crumbled, reduced-fat feta cheese
SAUCE:
- 1-1/2 cups 2% milk
- 1/4 cup low-sodium chicken broth
- 2 tablespoons all-purpose flour
- 1/2 teaspoon Dijon mustard
- 3/4 cup shredded very sharp cheddar cheese
- 2 tablespoons grated Parmesan cheese
- Dash salt and pepper
TOPPING:
- 1/3 cup panko OR unseasoned dry breadcrumbs
- 2 tablespoons shredded very sharp cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons Mazola® Canola Oil
Instructions:
- Heat quinoa and water to a boil in a covered medium saucepan. Simmer for 15 minutes.
- Toss chicken with flour in a medium bowl. Heat oil in medium skillet over medium-high heat. Add chicken; cook 3 to 5 minutes until well browned.
- Place quinoa, chicken, tomatoes and feta cheese in a large bowl.
SAUCE:
- Heat milk, chicken broth, flour and mustard in medium saucepan over medium heat, stirring occasionally with a whisk. Bring to a simmer; cook for 3 minutes or until slightly thickened, stirring constantly. Stir in cheeses and salt and pepper.
TOPPING:
- Combine all ingredients for topping together in a small bowl.
- Pour sauce over quinoa mixture; stir until combined. Spoon mixture into a greased 9-inch square baking dish. Sprinkle topping over casserole. Bake in a preheated 375˚F oven for 20 to 25 minutes until topping is lightly browned.
Recipe provided by Rose Reiman.
