Creamy Quinoa & Chicken Casserole

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   1.

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   Preheat oven to 350 degrees.

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   (If you have two ovens, preheat the other oven to 400 degrees.)

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   2.

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   In a large casserole dish, combine milk, quinoa, soups, seasonings and mushrooms.

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   Add strips of chicken breast on top of the soup mixture.

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   3.

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   Cover the dish and bake for 90 minutes, stirring every 30 minutes.

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   4.

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    After you put the casserole dish in the oven, prepare your asparagus.

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    Cut the ends off the asparagus spears.

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    Coat the asparagus in olive oil and roast in a 400-degree preheated oven for 15 to 20 minutes (asparagus should be cooked, but still slightly crunchy).

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    I time it so the asparagus gets done at the same time as the quinoa dish.

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    5.

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    Slice roasted asparagus into bite-sized pieces and stir into the cooked quinoa dish.

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    This is a base recipe that can be easily tweaked to suit the tastes of your family.

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    We love mushrooms and asparagus, so thats what I add.

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    Get creative and enjoy.

* Per serving · 4 servings · Values may vary.