1/2 c. uncooked quinoa
1 Tbl. unsalted butter
2 Tbl. all-purpose flour
1/3 c. finely chopped red bell pepper
1 c. roughly chopped artichoke hearts
2 c. roughly chopped fresh spinach
1 3/4 c. milk (I use 1%)
1/2 tsp. chicken bouillon powder
3/4 tsp. Italian seasoning
3/4 tsp. onion powder
1/2 tsp. garlic powder
pepper, to taste
1/4 c. plain Greek yogurt
1 1/2 - 2 c. shredded cooked chicken (rotisserie works great)
3/4 c. shredded Italian cheese blend
For Topping:
1/2 c. Panko bread crumbs
1/2 tsp. dried parsley
1/2 tsp. Johnny's Garlic Seasoning (or 1/4 tsp. garlic powder)
butter spray or 1/2 Tbl. melted butter
Cook quinoa according to package directions. Meanwhile, melt butter in a large, oven-safe, skillet over medium heat. Add the chopped bell pepper, artichokes and spinach and cook for a few minutes until spinach is wilted. Stir in the flour and cook for a few minutes, stirring frequently. Gradually whisk in the milk. Add the chicken bouillon powder, Italian seasoning, onion powder, garlic powder and pepper and stir until well combined.
Cook until thickened and creamy, stirring occasionally, then stir in the Greek yogurt, shredded chicken, cooked quinoa and cheese and stir until combined and cheese is melted. Taste and adjust seasonings, if needed. Top with Panko bread crumbs, parsley and Johnny's Garlic Seasoning and spray top with butter spray or drizzle with melted butter. Place in the oven and broil for a few minutes or until bread crumbs are toasted. Remove from oven and serve. Serves 3-4.
Jenn's Notes: If you do not have an oven-safe skillet, you can always pour this into a casserole dish and then top with the bread crumbs and broil for a few minutes.