Ranch Chicken Quinoa Bake

Ingredients:

  • 4 skinless chicken breasts
  • 1 cup uncooked quinoa
  • ranch dip mix (clean premixed packet or see recipe below)
  • 1 can or package cream of chicken soup
  • 1 cup chicken stock
  • 2 cups broccoli cut into small florets
  • 1/2 cup shredded cheddar
  • 1/4 cup toasted panko or breadcrumbs
  • Chopped parsley for garnish (optional)

Directions:

  1. Place quinoa, stock, cream of chicken soup and ranch mix in in slow cooker and stir to mix well.
  2. Place chicken breast in and submerge.
  3. Cover and cook for 6-8 hours on low or 4 hours on high.
  4. During last half hour, add broccoli.   Cover and continue to cook until broccoli is tender.
  5. To serve, chicken can be removed, shredded and stirred throughout or breast can be served whole on top of quinoa mixture.
  6. Place in 4 bowls and top each with shredded cheddar and toasted panko.

Ranch Dip Mix:

  • 1 Tbsp dried parsley
  • 1/2 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried basil
  • 1/4 tsp pepper
  • pinch of salt

Stir all ingredients together.

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