Guess what happened again last week? It’s kind of becoming a tradition in this house. Thursdays roll around, the meal plan has gone awry (usually because someone decides to bring lunch and grabs leftovers I meant to have for dinner that night) and most of our groceries have been eaten and dinner still needs to be made! The place I turn to most weeks is my cantry- nutritious, fresh and flavorful meals are achievable quickly and easily thanks to the canned foods in my pantry. Who doesn’t have some canned goods around for times like these? We’ve kind of started to call it Cantry Thursdays around here. Shopping the Cantry to make dinner! Thank you to CansGetYouCooking.com and MomitForward for sponsoring today’s Chicken Quinoa Casserole Recipe post.
I DID have some leftover chicken in the house, but it wasn’t enough for a family of 5, so grabbing several veggies from my cantry and some quinoa meant I could make a fabulous casserole that would please the whole family- without a run to the store.
Chicken Quinoa Casserole
Canned foods mean less prep and year-round availability, making healthy, homemade meals a reality, more often.
A well-stocked pantry – your “Cantry ” – helps you get through the week with creative meals you can feel good about serving your family and friends.
Cans help waste less food, saving us time and money, and reducing our impact on the environment.
Americans throw away approximately 15 percent to 20 percent of the fresh fruits and vegetables they purchase every year.
Canned food portion sizes are just right for both individuals and families, and most recipes are designed around these sizes.
Metal cans are endlessly recyclable and, in fact, are the most recycled containers in America today, keeping metal out of landfills and saving significant energy.
- 2 C. cooked quinoa
- 1 1/2 C. diced, cooked chicken breast
- 1/2 C. canned, sliced carrots
- 1/2 C. canned peas
- 1/2 C. canned sweet corn
- 1/2 C. canned cut green beans
- 10.5 oz can cream of mushroom soup
- 1 C. milk
- salt & pepper to taste
- #1. Preheat the oven to 350 degrees.
- #2. Combine the quinoa, diced chicken, carrots, peas, sweet corn and peas, gently stirring to mix all the ingredients (see photos).
- #3. In a separate bowl combine the cream of chicken soup and the milk and whisk together. Pour over the chicken and vegetable mixture and gently stir to combine (see photo).
- #4. Add salt & pepper to taste.
- #5. Bake for 25-30 minutes uncovered.
- #6. Remove from the oven and cool a few minutes prior to serving.
- *Makes 5-6 servings.