Both of my boys, ages 4 and two love quinoa! I had to laugh just a little bit- when my four-year-old son was pretending to make ” Quinoa Skillet Meals” in his play kitchen- followed by ” taking photos in the natural light.”.
I do love that when someone asks my boys what their favorite foods are- they answer things like ” Vanilla Greek Yogurt,” ” Quinoa” or ” Carrot Soup.” Instead of pizza. ( I don’t deprive my kids of things like pizza, we eat pizza too.)
I have been into making casseroles out of quinoa lately. They always turn out rich in flavor and light. A few of my favorites are My Cheeseburger Quinoa Casserole and my BBQ Hawaiian Pizza Quinoa Skillet.
This Chicken Cordon Bleu Casserole was delicious, light and packed with flavor.
All the flavors of Chicken Cordon Bleu are in this casserole. The flavors are rich tasting. This is a great way to use leftover ham.
I like to make quinoa in advance in my rice cooker. This way, when it comes time to make dinner, I have it all ready to go. The rest of this casserole only took about 30 minutes to prepare.
I used a bag of frozen veggies in my casserole- but by all means- add as many vegetables as you like! I like to use ” almost old spinach” in dishes like this as well.
Chicken Cordon Bleu Quinoa Casserole
5-6 cups of cooked quinoa
Two chicken breasts
1/2 cup of cubed ham- or more
Five slices of swiss cheese
One bag of frozen vegetables- or any vegetable of your choice
Ingredients for the Dijon Cream Sauce
One tablespoon of butter ( you can use olive oil too- but come on, this is French)
Two teaspoons of cornstarch
One clove of garlic- minced
Two shallots – chopped
Three tablespoons of Dijon mustard
1/3 cup of milk
salt and pepper to taste
Method: Preheat oven to 350 degrees f. Cut chicken breasts into small pieces and cook in a large saucepan over medium heat. Set chicken aside. Chop cooked ham on a new cutting board. Set aside. Cut shallots and garlic. Chop vegetables you are using- if you are using frozen veggies, then cook them in the microwave. Make sauce. Add butter, cornstarch, garlic, shallots, milk, and mustard to a saucepan over medium heat. Whisk while it cooks. When the sauce has thickened add chicken and ham pieces to the sauce and continue to cook over low heat for an additional 5-6 minutes. Remove sauce from heat. Assemble casserole: In a casserole dish, mix cooked quinoa with vegetables. Add dijon cream sauce containing chicken and ham and continue to mix. Top casserole with Slices of Swiss cheese and bake in the oven at 350 degrees for 20 minutes.
This was a huge hit with the fam, and I can’t wait to make it again!