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
Ingredients –
Directions –
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.
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- 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.
Nancy @ Whispered Inspirations says
This looks so good, I love how healthy it is too. Quinoa is one of our faves.
OurFamilyWorld says
This looks like a healthy and delicious dish. I haven’t tried Quinoa and I’m really curious about its taste.
Crystal says
A full pantry brings a smile to my face. I love how easy it is to get dinner on the table with canned goods. Got to try this casserole.
Liz Mays says
You can’t get much easier than that, can you? The quinoa sounds wonderful in this!
Brandy says
This looks like a fun meal to make up, and easy! Thanks fro sharing, I love that it has all you need in one dish!
Ann Bacciaglia says
I still have to try quinoa. This recipe looks so delicious. It will be a great way to try quinoa for the first time.
Scarlet says
Looks simple, easy, and pretty healthy. Cool!
Aubrey says
Looks tasty. I have been looking for new dinner recipes.
Carrie says
I stock up on canned foods all the time! We have a “fruit cellar” in my basement so they are easy to store. I love the recipe, I’d just have to use cream of chicken or broccoli since I am allergic to mushrooms. Definitely printing it
Danielle says
I’m always stocking up on canned foods. I feel like we can never have too much because we go through the cans like there’s no tomorrow. From simple side dishes, to casseroles, or even canned beans in chili, we are always using canned foods.
Amber Edwards says
I love when I can make a family dish out of the cans of food I have on my shelf! This dish looks delicious!