King Ranch Chicken and Quinoa Casserole
May 24, 2021
This ain't your mother's chicken role. This classic gets a Briggs True mashup with the addition of some quinoa (I know I know, some of you are saying whattttt but trust me you’ll like it). Beyond being cheesy, hot, and packed with Texas flavor it’s sure to become a family favorite.
- Prep: 20 mins
- Cook: 15 mins
- Yields: 4 Servings
1 ¾ cups cooked quinoa
5 tsp olive oil
2 cups chopped seeded poblano pepper (about 3 medium)
1 ½ cups chopped onion
1 tbsp minced garlic
2 tbsp all-purpose flour
1 tsp ground cumin
2 cups unsalted chicken stock
1/4 tsp kosher salt
1 (14.5-ounce) can unsalted fire-roasted tomatoes
1 (4-ounce) can mild chopped green chiles
1 ½ cups (6 ounces) skinless, boneless rotisserie chicken breast, shredded
3 ½ oz. reduced-fat cheddar cheese, shredded and divided (about 3/4 cup)
1Preheat oven to 400°
2Combine cooked quinoa and 1 tablespoon oil in a bowl. Spread quinoa on a parchment-lined baking sheet; bake at 400° for 15 minutes.
3In a small bowl mix together soy sauce, honey, Briggs True Texas Seasoning, garlic and ¼ cup of olive oil. In a large bowl toss chicken along with spice marinade until coated.
4Heat a large Dutch oven over medium-high heat. Add remaining 2 teaspoons oil; swirl. Add poblano pepper, onion, and garlic; sauté 5 minutes. Stir in flour, cumin, and Briggs True Texas Seasoning; cook 1 minute. Add stock, salt, tomatoes, and chopped green chiles to pan; bring to a boil.
5Reduce heat, and simmer for 8 minutes. Remove pan from heat; stir in chicken. Pour half of the chicken mixture into the bottom of an 8-inch square baking dish; top with half of the quinoa mixture and 2 ounces cheese. Repeat layers once with the remaining chicken mixture, remaining quinoa, and remaining 5 ounces cheese. Bake at 400° for 25 minutes.
6Git Ya Some & Enjoy!