Ingredients

The following ingredients have 4 Servings
  • Olive oil spray
  • 2 onions (chopped)
  • 4 celery ribs (chopped)
  • 4 cups cooked quinoa
  • 5 cups chopped cooked chicken (or Beyond Meat Chicken Strips)
  • 3 cups cream of celery soup (I used this recipe)
  • 16 ounces Greek yogurt (or sour cream)
  • 1 cup milk
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • ½ cup gluten free breadcrumbs

Instruction

  • Preheat oven to 350 degrees. Spray a 3 quart casserole dish with olive oil.
  • Spray a skillet with olive oil and heat to medium. Add onion and celery and cook for 10 to 12 minutes, until tender. Transfer to a large bowl and add quinoa and chicken. Toss well to combine.
  • In a medium bowl whisk together cream of celery soup, yogurt, milk, sea salt and pepper. Add to quinoa and chicken mixture and toss well to combine. Transfer to prepared baking dish and top with breadcrumbs. Bake for 30 minutes or until bubbly.