Chicken Parmesan Quinoa Casserole
Servings: 6 Servings
4 cups cooked quinoa (see Note)
2 cups cooked, chopped chicken (rotisserie chicken is great here)
1 (24 oz/680 g) jar marinara sauce (about 2 1/2 cups)
1/2 bag (8 oz/227 g) GO VEGGIE Lactose and Soy Free Mozzarella Style Shreds
2 tablespoons chopped fresh flat-leaf parsley, for topping (optional)
1 tablespoon GO VEGGIE Vegan Grated Parmesan Style Topping
Preheat the oven to 400F.
Spread the quinoa out in the bottom of a 2-quart casserole dish. Spread the chicken on top of the quinoa, and top with the marinara sauce. Sprinkle the mozzarella shreds on top.
Cover the casserole with foil and bake until warm throughout, about 60 minutes.
Sprinkle on the parsley and parmesan topping and serve.
Recipe by: An Edible Mosaic