Cheesy Chicken Caprese Pesto & Quinoa Casserole
What you need:
- 3 cups diced rotisserie chicken -- or -- cooked cubed chicken
- 1 cup rinsed quinoa
- 2 cups chicken broth
- 1 can (15 oz.) crushed tomatoes
- 2 Tbsp. tomato paste
- 1/2 cup basil pesto
- 1 Tbsp. balsamic vinegar
- 1/4 cup half and half
- 1/4 tsp. crushed red pepper flakes
- Salt and pepper to taste
- 1/4 cup shredded Parmesan cheese
- 1 cup shredded mozzarella, divided
- 1 pint grape tomatoes, halved
- Fresh basil, chopped
Directions:
- Bring chicken broth to a boil in a small saucepan. Add quinoa and bring to a boil. Cover and reduce heat to low and cook for about 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork and set aside.
- In a medium saucepan, combine crushed tomatoes, tomato paste, pesto, and balsamic vinegar over medium heat and bring to a simmer.
- Then add half and half, crushed red pepper flakes, and salt and pepper. Cook until heated through.
- In a large bowl, mix together chicken, quinoa, Parmesan cheese, 1/2 cup mozzarella cheese, and sauce. Mix well.
- Pour into a greased 9x13-inch baking dish and then top with remaining 1/2 cup mozzarella and sliced tomatoes.
- Bake in a preheated 375 degree oven for 12 to 15 minutes or until cheese has melted and the casserole is heated through.
- Top with chopped basil to your liking.
Recipe adapted from Eat Yourself Skinny