Bev's Recipe Collection

1 jar (24 oz) spaghetti sauce
1 cup quinoa
2 cups water
4 cloves minced garlic
1/2 tsp dried thyme
1/2 tsp dried parsley
1/2 tsp paprika (optional)
1 1/2 lbs boneless, skinless chicken breasts

1/2 cup bread crumbs
1 tsp Italian seasoning
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
Optional: chopped fresh parsley

In a 9″ x 13″ baking dish, combine the spaghetti sauce, quinoa, water, garlic, and spices. Slice the chicken into tenderloins and submerge in the sauce.

Bake at 400 for 30 minutes (23 minutes in a convection oven).

Meanwhile, stir together the bread crumbs, Italian seasoning, cheddar cheese, and Parmesan cheese. After the casserole has baked, take it out of the oven and stir. Sprinkle with the breadcrumb and cheese mixture.

Bake for another 20-25 minutes (15+ convection). Garnish with parsley if desired.

Adapted from Chelsea’s Messy Apron