Chicken Quinoa Casserole with Sundried Tomato and Mozzarella
I love the tanginess of sundried tomatoes, and I love using quinoa. The mozzarella and the cottage cheese combine to make this recipe cheesy and delicious.
1 lb. boneless skinless chicken breasts, cut into bite sized pieces
1 c. cottage cheese
8 oz. mozzarella cheese, cubed
1 small yellow onion, minced
3 cloves garlic, minced
1 c. quinoa prepared according to the directions
1 c. sundried tomatoes, chopped
1 tsp. salt
1 tsp. black pepper
1 tsp. basil
1 tsp. oregano
In a large casserole dish, spread half of the prepared quinoa, and sprinkle the onion and garlic on top. Layer the chicken breast on top of the quinoa and spread the cottage cheese on top. Sprinkle on the salt, pepper, basil and oregano. Layer half of the mozzarella next and then spread the remaining quinoa over that. Spread the sundried tomatoes over the quinoa and cover it with the remaining mozzarella. Cover the dish tightly with aluminum foil and bake in a three hundred and fifty degree oven for one hour. Allow the casserole to cool for ten minutes before serving. Enjoy!