Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups cream of celery soup
- 1 pound chicken (cooked (or tempeh))
- 1/2 teaspoon sea salt
- 1 1/2 cups cooked quinoa
- 1 1/2 cups baby green peas (thawed)
- 4 ounces pimentos (drained and chopped)
- 1/2 cup chopped almonds
- 2 ounces sharp cheddar cheese (grated)
Instruction
- Preheat the oven to 350 degrees.
- Spray a 1 1/2 quart casserole with olive oil and spread a generous spoon full of soup on the bottom. In a medium bowl combine chicken or tempeh, quinoa and salt. Spread half of the quinoa mixture on the bottom of the casserole dish. Cover with half of the peas and pimentos and then sprinkle half the almonds. Pour 1/2 of the soup over the top. Season with salt and fresh ground pepper. Top with remaining chicken and quinoa, peas, almonds and soup. Sprinkle with cheese and bake for 35 minutes, until golden brown.
