Chicken Quinoa 'Mac' and Cheese

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All the creamy goodness of mac and cheese - with chicken and quinoa to make it truly a main dish.

6 servings
Quinoa Mixture
1 cup quinoa
2 cups low-sodium chicken broth OR water
6 ounces/200 g diced chicken breast
1 tablespoon Mazola® Corn Oil
2 tablespoons all-purpose flour
1/2 cup chopped, rehydrated sundried tomatoes
1/3 cup crumbled, reduced-fat feta cheese
1-1/2 cups 2% milk
1/4 cup low-sodium chicken broth
2 tablespoons all-purpose flour
1/2 teaspoon Dijon mustard
3/4 cup shredded very sharp cheddar cheese
2 tablespoons grated Parmesan cheese
Dash salt and pepper
1/3 cup panko OR unseasoned dry breadcrumbs
2 tablespoons shredded very sharp cheddar cheese
2 tablespoons grated Parmesan cheese
2 teaspoons Mazola® Corn Oil

Heat quinoa and water to a boil in a covered medium saucepan. Simmer for 15 minutes.

Toss chicken with flour in a medium bowl. Heat oil in medium skillet over medium-high heat. Add chicken; cook 3 to 5 minutes until well browned. 

Place quinoa, chicken, tomatoes and feta cheese in a large bowl.

Sauce: Heat milk, chicken broth, flour and mustard in medium saucepan over medium heat, stirring occasionally with a whisk. Bring to a simmer; cook for 3 minutes or until slightly thickened, stirring constantly. Stir in cheeses and salt and pepper.

Topping: Combine all ingredients for topping together in a small bowl.

Pour sauce over quinoa mixture; stir until combined. Spoon mixture into a greased 9-inch square baking dish. Sprinkle topping over casserole. Bake in a preheated 375°F oven for 20 to 25 minutes until topping is lightly browned. 


Recipe provided by Rose Reiman.

Total Time
Bake Time 20 to 25 minutes
Nutritional Facts
Total Fat grams 9.00
Saturated Fat grams 3.00
Cholesterol milligrams 28.00
Sodium milligrams 673.00
Total Carbohydrates grams 33.00
Dietary Fiber grams 3.00
Protein grams 26.00
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