Instructions

• Cook ½ cup uncooked quinoa according to package directions; fluff with a fork and set aside.
• Position an oven rack about 6 inches below the broiler and preheat the broiler. Use a large oven-safe skillet for the remaining steps.
• Over medium heat, melt 1 tablespoon unsalted butter in the oven-safe skillet.
• 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, about 2–3 minutes, until the spinach is wilted and the peppers are softened.
• Sprinkle 2 tablespoons all-purpose flour over the vegetables and cook, stirring frequently, about 1–2 minutes to remove the raw flour taste.
• Gradually whisk in 1 ¾ cups milk until smooth. Stir in 1 teaspoon chicken bouillon powder, ¾ teaspoon Italian seasoning, ¾ teaspoon onion powder, ½ teaspoon garlic powder, and black pepper to taste.
• Continue cooking over medium-low heat, stirring occasionally, until the sauce thickens and becomes creamy, about 3–5 minutes.
• Reduce heat to low (or remove from heat briefly) and stir in ¼ cup plain Greek yogurt until combined.
• Add 1 ½–2 cups shredded cooked chicken, ¾ cup shredded Italian cheese blend, and the cooked quinoa. Return to low heat if needed and stir until the cheese is melted and the mixture is evenly combined.
• In a small bowl, combine ½ cup Panko bread crumbs, ½ teaspoon dried parsley, ½ teaspoon garlic seasoning (or ¼ teaspoon garlic powder), and 1 tablespoon melted butter; stir until the crumbs are evenly coated.
• Evenly sprinkle the breadcrumb mixture over the top of the chicken–quinoa mixture in the skillet.
• Place the skillet under the preheated broiler and broil 2–4 minutes, watching closely, until the breadcrumbs are golden and toasted.
• Remove from the oven, let rest 1–2 minutes, then serve.