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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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Chicken Noodle Casserole

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Chicken Noodle Casserole


Ingredients:

4 cups cooked egg noodles

2 cups cooked, shredded chicken

1 can (10.5 oz) cream of mushroom soup

1 can (10.5 oz) cream of chicken soup

1 cup milk

1 cup frozen peas and carrots

1/2 cup breadcrumbs

1/2 cup grated Parmesan cheese

2 tablespoons unsalted butter, melted

Salt and pepper to taste

Directions:

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the cooked noodles, shredded chicken, cream of mushroom soup, cream of chicken soup, milk, and frozen peas and carrots. Mix well.

Season with salt and pepper to taste.

Transfer the mixture to a greased 9x13 inch baking dish.

In a small bowl, mix together the breadcrumbs, Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the noodle mixture.

Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and crispy.

Serve hot, garnished with fresh herbs if desired.

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