Chicken Alfredo Quinoa Casserole

Ingredients

• 1/4 cup sunflower seed oil
• 1/2 cup chopped onion
• 2 tablespoons minced garlic
• 2 cups quinoa
• 2 tablespoons chicken bouillon
• 4 cups water
• 1 1/2 teaspoons chopped fresh thyme
• 1 1/2 teaspoons chopped fresh parsley
• 2 (5 ounce) cans chicken chunks, drained
• 2 cups Alfredo sauce
• 1 (10.75 ounce) can cream of chicken soup
• 1/4 cup butter, cut into small pieces
• 3/4 cup shredded Italian cheese blend, divided
• 1 1/2 cups crushed pita chips
• 1/4 cup shredded Parmesan cheese

Directions

Heat sunflower oil in a skillet over medium heat; cook and stir onion and garlic until onion is slightly tender, about 5 minutes. Add quinoa and chicken bouillon; cook, stirring frequently, until quinoa is toasted, 5 to 8 minutes.

Pour water over quinoa mixture and bring to a boil; cover, reduce heat to medium-low, and simmer for 10 minutes. Stir thyme and parsley into quinoa mixture and simmer until water is absorbed, about 5 minutes. Remove skillet from heat and fluff quinoa with a fork.

Preheat oven to 350 degrees F (175 degrees C).

Spread quinoa mixture into the bottom of a 9×13-inch baking dish. Sprinkle chicken over quinoa. Spoon Alfredo sauce and cream of chicken soup over chicken layer; top with butter pieces. Sprinkle 1/2 cup Italian cheese blend over entire mixture.

Bake in the preheated oven for 15 minutes. Stir mixture and flatten with the back of spoon or spatula; top with pita chips and remaining 1/4 cup Italian cheese blend. Bake until cheese is melted, about 15 minutes. Cool casserole for 5 minutes; top with Parmesan cheese.