Recipe Background
When all the other dinner options are a "no" for you, know that you can always count on this Oh-Yes Bake to come through! Sure, we all get tired of eating the same thing all the time, but this dish, filled with juicy chicken, tender veggies, fluffy quinoa, and melty cheese, is sure to please with every bite. There's even some crispy bacon sprinkled in there to add that extra flare you're craving! Dinner decisions made are a no-brainer when Oh-Yes Bake is an option!
When all the other dinner options are a "no" for you, know that you can always count on this Oh-Yes Bake to come through! Sure, we all get tired of eating the same thing all the time, but this dish, filled with juicy chicken, tender veggies, fluffy quinoa, and melty cheese, is sure to please with every bite. There's even some crispy bacon sprinkled in there to add that extra flare you're craving! Dinner decisions made are a no-brainer when Oh-Yes Bake is an option!
Ingredients
- 1 cup chicken broth
- 1/2 cup masa corn flour
- 2 cups milk
- 1 tablespoon roasted garlic seasoning
- 3/4 cup quinoa uncooked
- 1 pound chicken breast cut in small strips
- 1/2 cup bacon cooked and crumbled
- 1/2 cup leeks chopped
- 1 1/2 cups asparagus cut into 2-inch pieces
- 2/3 cup extra sharp white cheddar shredded
Directions
- Preheat the oven to 375 degrees F.
- Coat a 10x10-inch baking dish with cooking spray.
- In a medium saucepan over high heat, cook the chicken broth and the masa corn flour, while whisking, until smooth, about 1 minute.
- Add the milk and the garlic seasoning to the broth mixture and cook until it thickens, about 3-5 minutes.
- In a large bowl, add the sauce and fold in the quinoa, the chicken, the bacon, the leeks, and the asparagus.
- Pour the chicken mixture into the prepared baking dish.
- Top the chicken mixture with the shredded cheese.
- Bake the chicken mixture, covered, until the quinoa sprouts and the chicken reaches an internal temperature of 165 degrees F, about 40-50 minutes.
- Serve immediately.
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