Asparagus, Chicken & Quinoa Bake

 

 

 

 

Ingredients

• 1 c. chicken broth
• 2 c. milk
• ½ c. Masa corn flour (you can substitute all-purpose flour)
• 1 Tbsp. Roasted Garlic Montreal Chicken seasoning
• ¾ c. uncooked quinoa
• ½ lb. chicken, cut in small strips
• ½ c. cooked bacon, crumbled
• ½ c. leeks, chopped
• 1½ c. asparagus, cut in 2" pieces
• ⅔ c. extra sharp white cheddar, shredded

Instructions

 

1. Preheat your oven to 375°.
2. In a medium saucepan over high heat, whisk together the chicken broth and flour until smooth and cook for a minute. Add the milk and garlic seasoning and cook for an additional 3-5 minutes until thickened.
3. In a large bowl, fold together the sauce with the quinoa, chicken, bacon, leeks and asparagus and pour into a 10"x10" sprayed baking dish. Top with the shredded cheese and bake for 40-50 minutes covered until the quinoa is sprouted and the chicken is no longer pink. Serve immediately.