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  • Serves 9 (5.2 lb)
Slow Cooker Buffalo Chicken Quinoa Casserole

Ingredients

  • 2 cups chopped cooked chicken 2 cups chopped cooked chicken
  • 1 cup uncooked quinoa, rinsed and drained 1 cup uncooked quinoa, rinsed and drained
  • 1 cup PERDUE® Signature Reduced Sodium Chicken Stock 1 cup PERDUE® Signature Reduced Sodium Chicken Stock
  • 2 cups carrots, chopped into about ½ inch pieces 2 cups carrots, chopped into about ½ inch pieces
  • 15 oz can tomato sauce 15 oz can tomato sauce
  • Ranch or blue cheese dressing for serving, if desired (I suggest my Pantry Greek Yogurt Ranch Dressing or Greek Yogurt Blue Cheese Dressing) Ranch or blue cheese dressing for serving, if desired (I suggest my Pantry Greek Yogurt Ranch Dressing or Greek Yogurt Blue Cheese Dressing)
  • 1 cup crumbled blue cheese 1 cup crumbled blue cheese
  • ½ cup celery, chopped into about ½ inch pieces (about 2 stalks) ½ cup celery, chopped into about ½ inch pieces (about 2 stalks)
  • ½ cup hot sauce ½ cup hot sauce
  • 2 Tablespoons Worcestershire sauce 2 Tablespoons Worcestershire sauce

Nutritional values
Per serving (9 oz)

% Daily Values*
  • Total fat 25.8g 33%
  • Saturated fat 8.6g 43%
  • Protein 22.8g 46%
  • Salt 1,081.5mg 47%
  • Total carbs 16.6g 6%
  • Fiber, total dietary 3.2g 11%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on cupcakesandkalechips.com
Slow Cooker Buffalo Chicken Quinoa Casserole on cupcakesandkalechips.com
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