Creamy Spinach and Artichoke Chicken Quinoa

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• ½ cup uncooked quinoa
  Ingredient note

  Source: ½ cup uncooked quinoa
• 1 tablespoon unsalted butter
  Ingredient note

  Source: 1 tablespoon unsalted butter
• 2 tablespoons all-purpose flour
  Ingredient note

  Source: 2 tablespoons all-purpose flour
• ⅓ cup finely chopped red bell pepper
  Ingredient note

  Source: ⅓ cup finely chopped red bell pepper
• 1 cup roughly chopped artichoke hearts
  Ingredient note

  Source: 1 cup roughly chopped artichoke hearts
• 2 cups roughly chopped fresh spinach
  Ingredient note

  Source: 2 cups roughly chopped fresh spinach
• 1 ¾ cups milk
  Ingredient note

  Source: 1 ¾ cups milk
• 1 teaspoon chicken bouillon powder
  Ingredient note

  Source: 1 teaspoon chicken bouillon powder
• ¾ teaspoon Italian seasoning
  Ingredient note

  Source: ¾ teaspoon Italian seasoning
• ¾ teaspoon onion powder
  Ingredient note

  Source: ¾ teaspoon onion powder
• ½ teaspoon garlic powder
  Ingredient note

  Source: ½ teaspoon garlic powder
• As Needed black pepper
  Ingredient note

  Source seasoning: black pepper, (to taste)
• ¼ cup plain Greek yogurt
  Ingredient note

  Source: ¼ cup plain Greek yogurt
• 2 cup shredded cooked chicken, (rotisserie works great)
  Ingredient note

  Source: 1 ½ - 2 cup shredded cooked chicken, (rotisserie works great); upper source range endpoint used for shopping.
• ¾ cup shredded Italian cheese blend
  Ingredient note

  Source: ¾ cup shredded Italian cheese blend
• ½ cup Panko bread crumbs
  Ingredient note

  Source: ½ cup Panko bread crumbs
• ½ teaspoon dried parsley
  Ingredient note

  Source: ½ teaspoon dried parsley
• ½ teaspoon garlic seasoning, (or ¼ teaspoon garlic powder)
  Ingredient note

  Source: ½ teaspoon garlic seasoning, (or ¼ teaspoon garlic powder)
• 1 tablespoon melted butter
  Ingredient note

  Source: 1 tablespoon melted butter

1. Cook ½ cup uncooked quinoa according to package directions and set aside.
2. Meanwhile, melt 1 tablespoon unsalted butter in a large, oven-safe, skillet over medium heat. Add ⅓ cup finely chopped red bell pepper, 1 cup roughly chopped artichoke hearts, and 2 cups roughly chopped fresh spinach. Cook for a few minutes until the spinach is wilted.
3. Stir in 2 tablespoons all-purpose flour and cook for a few minutes, stirring frequently. Gradually whisk in 1 ¾ cups milk. Add 1 teaspoon chicken bouillon powder, ¾ teaspoon Italian seasoning, ¾ teaspoon onion powder, ½ teaspoon garlic powder, and black pepper, to taste. Stir until well combined.
4. Cook until thickened and creamy, stirring occasionally. Stir in ¼ cup plain Greek yogurt, 1 ½ - 2 cup shredded cooked chicken,<wprm-ingredient uid="14" removed="0"> ¾ cup shredded Italian cheese blend, and cooked quinoa. Stir until combined and the cheese is melted.
5. Mix together ½ cup Panko bread crumbs,½ teaspoon dried parsley, ½ teaspoon garlic seasoning, and 1 tablespoon melted butter. Sprinkle the breadcrumb mixture on top.
6. Place in the oven and broil for a few minutes or until bread crumbs are toasted. Remove from oven and serve. Serves 3-4.