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Cheesy Caprese Chicken & Quinoa Casserole

Cheesy Caprese Chicken & Quinoa Casserole

3 cups diced rotisserie chicken (or any other cooked chicken)
1 cup uncooked quinoa
2 cups chicken broth
2 cups crushed tomatoes
2 Tbsp tomato paste
1 Tbsp balsamic vinegar
¼ cup half and half
¼ to ½ tsp. crushed red pepper (this is optional)
Salt and pepper, to taste
¼ cup grated Parmesan cheese

  • Preheat oven to 375 degrees F.
  • To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of chicken broth to a boil in a small saucepan, drain quinoa and add to boiling broth. Cover and reduce heat to a simmer, cooking for about 12 to 15 minutes. Turn heat off and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.
  • To make the sauce, combine crushed tomatoes, tomato paste and balsamic vinegar in a saucepan on medium heat and bring to a simmer. Add half and half, crushed red pepper and salt/pepper and continue cooking until heated through.
  • etc

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