Jalapeno Cilantro Chicken Casserole

Casserole isn't quite the right word for this recipe since it requires no cream of anything soup. Though cream of chicken, potato, mushroom....whatever soup is usually quite delicious, it makes casseroles quite heavy on the body and can leave you sluggish. Obviously I used quinoa isntead of rice and the switch up here is evaporated milk instead of creamy soup. Topped with some hot sauce, the heat from the jalapeno and the crisp freshness of cilantro really makes this dish easy to eat and even easier to go back for seconds.

Jalapeno Cilantro Chicken Casserole

Ingredients:

• 2 cups cooked quinoa
• 2 cups shredded monterey jack cheese
• 1 1/2 cups cooked chopped chicken breast
• 1 can (12-oz.) evaporated milk
• 1/2 cup finely chopped onion
• 2 egg whites, beaten
• 1/4 cup fresh chopped cilantro
• 1/2 jalapeno, minced
• salt

Prejeat oven to 350 degrees.

Lightly grease a 9x13 casserole dish.

Combine quinoa, chicken, milk, onion, egg whites, cilantro, and jalapeno in the casserole dish; stir well.

Bake 45-50 minutes. Serve warm.