Chicken Alfredo Quinoa Casserole

• 1/4 cup sunflower seed oil
• 1/2 cup chopped onion
• 2 tablespoons minced garlic
• 2 cups quinoa
• 2 tablespoons chicken bouillon
• 4 cups water
• 1 1/2 teaspoons chopped fresh thyme
• 1 1/2 teaspoons chopped fresh parsley
• 2 (5 ounce) cans chicken chunks, drained
• 2 cups Alfredo sauce
• 1 (10.75 ounce) can cream of chicken soup
• 1/4 cup butter, cut into small pieces
• 3/4 cup shredded Italian cheese blend, divided
• 1 1/2 cups crushed pita chips
• 1/4 cup shredded Parmesan cheese

1. Heat sunflower oil in a skillet over medium heat; cook and stir onion and garlic until onion is slightly tender, about 5 minutes. Add quinoa and chicken bouillon; cook, stirring frequently, until quinoa is toasted, 5 to 8 minutes.
2. Pour water over quinoa mixture and bring to a boil; cover, reduce heat to medium-low, and simmer for 10 minutes. Stir thyme and parsley into quinoa mixture and simmer until water is absorbed, about 5 minutes. Remove skillet from heat and fluff quinoa with a fork.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Spread quinoa mixture into the bottom of a 9x13-inch baking dish. Sprinkle chicken over quinoa. Spoon Alfredo sauce and cream of chicken soup over chicken layer; top with butter pieces. Sprinkle 1/2 cup Italian cheese blend over entire mixture.
5. Bake in the preheated oven for 15 minutes. Stir mixture and flatten with the back of spoon or spatula; top with pita chips and remaining 1/4 cup Italian cheese blend. Bake until cheese is melted, about 15 minutes. Cool casserole for 5 minutes; top with Parmesan cheese.

sunflower seed oil, onion, garlic, quinoa, chicken bouillon, water, thyme, parsley, chicken chunks, alfredo sauce, cream of chicken soup, butter, italian cheese blend, pita chips, parmesan cheese

Taken from www.allrecipes.com/recipe/244180/chicken-alfredo-quinoa-casserole/ (may not work)