Easy 5-Ingredient Chicken Parmesan Quinoa Casserole {Gluten-Free; Lactose-Free}
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
This gluten and lactose-free Easy 5-Ingredient Chicken Parmesan Quinoa Casserole is the type of meal that makes smart use of a few pre-made or leftover ingredients so all you have to do is assemble it and toss it in the oven!
  • 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 2½ cups)
  • ½ 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
  1. Preheat the oven to 400F.
  2. 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.
  3. Cover the casserole with foil and bake until warm throughout, about 60 minutes.
  4. Sprinkle on the parsley and parmesan topping and serve.
Quinoa: If you don’t have leftover cooked quinoa on hand, this casserole is delicious enough to warrant whipping up a batch, which only takes about 15 minutes. To get about 4 cups of cooked quinoa, start with 1 cup uncooked quinoa and cook it according to the package directions. For this recipe, I like to add about 1½ teaspoons dried Italian herb mix, ½ teaspoon salt, and ¼ teaspoon black pepper to the quinoa along with the cooking liquid.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/easy-5-ingredient-chicken-parmesan-quinoa-casserole-gluten-free-lactose-free/