Creamy Quinoa & Chicken Casserole

• 2 cups Milk
• 1 cup Uncooked Quinoa
• 1 can (10.75 Oz. Can) Cream Of Chicken Soup
• 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
• 2 teaspoons Roast Chicken Seasoning
• 1/2 teaspoons Thyme
• 1/2 teaspoons Dill
• 1 cup Sliced Mushrooms (or More If You Love Mushrooms Like We Love Mushrooms)
• 4 pieces Boneless Skinless Chicken Breast, Sliced
• 10 spears Asparagus

1. 1.
2. Preheat oven to 350 degrees.
3. (If you have two ovens, preheat the other oven to 400 degrees.)
4. 2.
5. In a large casserole dish, combine milk, quinoa, soups, seasonings and mushrooms.
6. Add strips of chicken breast on top of the soup mixture.
7. 3.
8. Cover the dish and bake for 90 minutes, stirring every 30 minutes.
9. 4.
10. After you put the casserole dish in the oven, prepare your asparagus.
11. Cut the ends off the asparagus spears.
12. 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).
13. I time it so the asparagus gets done at the same time as the quinoa dish.
14. 5.
15. Slice roasted asparagus into bite-sized pieces and stir into the cooked quinoa dish.
16. This is a base recipe that can be easily tweaked to suit the tastes of your family.
17. We love mushrooms and asparagus, so thats what I add.
18. Get creative and enjoy.

milk, quinoa, cream of chicken soup, cream of mushroom soup, chicken seasoning, thyme, dill, mushrooms, chicken

Taken from tastykitchen.com/recipes/main-courses/creamy-quinoa-chicken-casserole/ (may not work)