Ingredients
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1 1/4 cups Quinoarinsed
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2 cups Water
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24 o.z. CLASSICO Traditional Sweet Basil Pasta Sauce
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2 cups Cooked Chickenshredded
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8 o.z. PHILADELPHIA Cream Cheese Spread
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2 Tbsp. Basilchopped
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8 o.z. KRAFT Shredded Mozzarella Cheese, divided
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1 cup Grape tomatoeshalved
Directions
Steps
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1
Done
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Step 1Bring quinoa and water to boil in medium saucepan; cover. Simmer on medium-low heat 15 min. or until water is absorbed and quinoa is tender. Fluff quinoa with fork; spoon into large bowl. |
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2
Done
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Step 2Reserve 1 cup shredded cheese for later use. Add remaining cheese to quinoa along with all remaining ingredients except tomatoes; mix lightly. |
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3
Done
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Step 3Spoon into foil-lined 13x9-inch freezer-safe baking pan sprayed with cooking spray; top with reserved cheese. Cover with plastic wrap, then foil. Freeze up to 2 months. |
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4
Done
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Step 4Heat oven to 350°F. Unwrap frozen casserole; cover loosely with foil. Bake 1 hour 20 min. or until heated through, uncovering after 1 hour. (Or, thaw frozen casserole overnight in refrigerator, then bake [uncovered] in preheated 350°F oven 35 to 40 min. or until heated through. Or to omit the freezing step to serve casserole right away, bake [uncovered] casserole in preheated 350°F oven 25 min. or until heated through.) |
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5
Done
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Step 5Top with tomatoes before serving. |
