Description
A delicious and hearty Cheesy Chicken Caprese Casserole packed with shredded chicken, vegetables, quinoa, mozzarella, and Parmesan cheeses, baked to golden perfection.
Ingredients
- 1.5 pounds chicken breasts
- 1 tablespoon olive oil
- 2 medium yellow onions, diced
- 1 red bell pepper, seeded and diced
- 5 cloves garlic, minced
- Salt and pepper, to season
- 2 teaspoons Italian seasoning
- 1 teaspoon red chili flakes (optional)
- 3 tablespoons tomato paste
- 3 (15-ounce) cans diced tomatoes
- 3 tablespoons balsamic vinegar
- 4 cups kale, tough stems removed and chopped
- 2 cups cooked quinoa
- 4 cups cauliflower rice
- 1 cup Parmesan cheese, shredded
- 2 cups mozzarella cheese, shredded (divided)
- 12 ounces mozzarella pearls, halved
- Fresh basil, chopped
- 15 ounces cherry or grape tomatoes, halved
Instructions
- Poach the chicken by bringing a large pot of water to a boil over high heat. Add the chicken breasts and return to a rolling boil. Remove from heat, cover, and let cook for 25–30 minutes. Carefully remove chicken and set aside to cool before shredding.
- Preheat oven to 375°F (190°C). Spray a large casserole dish with non-stick cooking spray and set aside.
- Heat olive oil in a large pot over medium-high heat. Add diced onions and cook for 4-5 minutes until soft and translucent. Add diced bell pepper and cook an additional 3-4 minutes. Stir in minced garlic and cook for 30 seconds.
- Add salt, pepper, Italian seasoning, and red chili flakes (if using). Stir in tomato paste and mix well, being careful not to burn.
- Add diced tomatoes and balsamic vinegar. Bring to a low boil, then reduce heat and simmer until liquid reduces by about half. Stir in shredded chicken.
- Add kale and cook for 1-2 minutes until softened. Stir in cauliflower rice and cook 1-2 minutes. Add cooked quinoa and mix well. Cook, stirring often, until heated through. Remove from heat.
- Stir in Parmesan cheese and half of the shredded mozzarella. Season with additional salt and pepper to taste.
- Transfer mixture to the prepared casserole dish. Top with fresh chopped basil, remaining shredded mozzarella, mozzarella pearls, and halved cherry tomatoes.
- Bake in the oven at 375°F (190°C) for 15-20 minutes, or until cheese is melted and golden.
Notes
- You can substitute kale with spinach if desired.
- For a spicier version, increase the amount of red chili flakes.
- This dish pairs well with a fresh green salad on the side.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 484 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 100 mg
