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Buffalo Chicken Quinoa Bake Recipe

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This recipe for Buffalo Chicken Quinoa Bake is from The Jeude Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup quinoa
2 chicken breasts, cooked approximated 80% and finely chopped
1 tablespoon Flour
1 tablespoon Butter
1 cup 2% Milk
½ cup shredded cheddar (medium)
¾ cup shredded Monterrey Jack cheese
¼ cup melted butter
½ cup Franks Hot Sauce
½ teaspoon salt
¼ teaspoon pepper
2 carrots finely chopped
2 celery stalks finely chopped
4 green onions chopped for garnish
Ranch Dressing for garnish
Directions:
Directions:
Cook the quinoa according to package instructions. While quinoa is cooking, cook and chop the chicken and add to a large mixing bowl. Chop the celery and carrots and add to the same mixing bowl. In a sauce pot, melt 1 tablespoon of butter over medium heat. Add flour and whisk until the flour and butter are incorporated and bubbling. Slowly add the milk while whisking until fully incorporated. When the milk mixture starts to bubble, turn the heat down and slowly add the cheese while whisking until it is fully incorporated. Stir in the melted butter and hot sauce until fully incorporated. In the large mixing bowl, add the cooked quinoa and the sauce pot mixture, stir to combine. Pour the quinoa mixture into an 8x8 or 9x9 baking dish. Top with shredded Monterrey Jack cheese and bake in a 350-degree oven for 20-30 minutes, until the cheese is bubbling and starting to show some color. Top with chopped green onions and let rest for 5 minutes before serving. In each bowl, garnish with a drizzle of ranch dressing.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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