Instructions

• Cook ½ cup uncooked quinoa according to package directions; fluff with a fork and set aside.
• Preheat your oven broiler (high) and position the oven rack about 6 inches below the broiler element.
• In a large oven-safe skillet over medium heat, melt 1 tablespoon unsalted butter.
• Add ⅓ cup finely chopped red bell pepper, 1 cup roughly chopped artichoke hearts, and 2 cups roughly chopped fresh spinach to the skillet. Cook, stirring occasionally, until the spinach is wilted and the peppers have softened.
• Sprinkle in 2 tablespoons all-purpose flour and cook, stirring frequently, for 1–2 minutes.
• Gradually whisk in 1 ¾ cups milk until smooth. Add 1 teaspoon chicken bouillon powder, ¾ teaspoon Italian seasoning, ¾ teaspoon onion powder, ½ teaspoon garlic powder, and black pepper to taste. Stir to combine.
• Bring the mixture to a gentle simmer and cook, stirring occasionally, until the sauce is thickened and creamy.
• Reduce heat to low and stir in ¼ cup plain Greek yogurt, 1 ½–2 cups shredded cooked chicken, ¾ cup shredded Italian cheese blend, and the cooked quinoa. Stir until everything is well combined and the cheese is melted.
• In a small bowl, mix ½ cup Panko bread crumbs, ½ teaspoon dried parsley, ½ teaspoon garlic seasoning (or ¼ teaspoon garlic powder), and 1 tablespoon melted butter until the crumbs are evenly coated.
• Evenly sprinkle the breadcrumb mixture over the top of the skillet mixture.
• Place the skillet under the preheated broiler and broil for a few minutes, watching closely, until the breadcrumbs are toasted and golden. Remove from the oven and serve.