Instructions

• Preheat the oven to 375°F (190°C).
• Rinse 1 cup uncooked quinoa under cold water, then soak it in warm water for about 10 minutes; drain well.
• Bring 2 cups chicken broth to a boil in a small saucepan. Add the drained quinoa, cover, reduce heat to a simmer, and cook for 12 to 15 minutes. Turn off the heat, let the quinoa sit covered for 5 minutes, then fluff with a fork.
• While the quinoa cooks, make the sauce: in a medium saucepan over medium heat, combine 2 cups crushed tomatoes, 2 Tbsp tomato paste, and 1 Tbsp balsamic vinegar. Bring to a gentle simmer, stirring to combine.
• Stir 1/4 cup half and half into the tomato mixture. Add 1/4 to 1/2 tsp crushed red pepper (optional) and salt and pepper to taste. Continue cooking until the sauce is heated through and combined, stirring occasionally.
• In a large bowl, combine 3 cups diced rotisserie (or other cooked) chicken, the cooked quinoa, 1/4 cup grated Parmesan cheese, and 1/2 cup shredded mozzarella cheese.
• Pour the warm sauce over the chicken–quinoa mixture and stir until everything is evenly coated.
• Transfer the mixture to a 9×13-inch baking dish and spread it into an even layer. Top with the remaining 1/2 cup shredded mozzarella cheese and 1 cup grape tomatoes (halved).
• Bake for 12 to 15 minutes, or until the cheese is melted and the casserole is heated through.
• Remove from the oven, sprinkle with a handful of chopped fresh basil, let rest briefly, then serve.