Quinoa Chicken Casserole

Quinoa Chicken Casserole

2 c. chicken stock

1 lg. onion, diced

1 T olive oil

8 mushrooms, thinly sliced

2/3 c. acorn squash, sliced

2-3 cloves garlic, minced

1# ground chicken

2 tsp. poultry seasoning (or dried sage)

1 tsp. salt

1/3 tsp. pepper

1 1/2 c. quinoa, rinsed

1/3 c. parsley, minced - remember if you use the kind in a jar, you use way less

1 c. monterey jack cheese, shredded

Preheat oven to 350 degrees.  In a skillet, saute onion in olive oil on med-high heat 2-3 minutes.  Add mushrooms, squash and garlic.  Cook 2-3 mins. Add chicken, breaking into small pieces as if browns, about 3-4 mins.  Add poultry seasoning, salt, pepper, chicken stock and quinoa and bring to a boil.  Reduce heat, cover and simmer for 10 mins.  Transfer ingredients from pan into a 9X9 casserole dish or baking pan.  Mix in parsley and 1/2 c. cheese.  Sprinkle remaining cheese on top of casserole.  Bake 30-35 minutes."