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Chicken Quinoa Casserole

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On Saturday I am selling my oven and all of the pans that go with it.  So tonight, knowing that I have a few veggies and quinoa in my house that need to be eaten up before I leave Korea for ten days.  I was also excited to use my Korean jjigae pot again!

I sliced up 2 medium potatoes into small cubes.  I threw a cup of quinoa into the pot with the potatoes and about 2 cups of water.  I put it on the stove to boil and covered the pot.

I kept my eye on the pot, as I knew for a fact that I didn’t put enough water in for the quinoa.  When the quinoa had soaked up most of the water, I added the rest of the ingredients.  I added one jar of pablano pepper alfredo sauce, then I filled the jar half way full of water, shook it up and added the water as well.  Next I added 2 diced up chicken breasts, 1 diced onion, 1 red bell pepper diced up, and a large handful (maybe two tablespoons) of capers.  When this started to thicken, and I checked that the potatoes were just about done, I added one crown of diced up broccoli, and changed the bowl from the ceramic pot to a glass baking dish.  I would have just baked it all in the pot, but my tiny convection oven was too small.  Once I put the mixture in the dish,  I baked it covered with foil for about 20 minutes, just to finish cooking the quinoa and chicken, and then pulled it out and covered the top with a few slices of Colby jack cheese.  When the cheese was nice and brown and crusty, I pulled it out and served.  It was super easy, really yummy, and it had tons of flavor. You can season to taste after adding the alfredo sauce.  We added just a pinch of salt and some freshly ground pepper to the plate, and it really was not bad for such an easy meal.  I did not cook anything ahead of time, and it all went raw into one pot

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