Peanut Apple Chicken Casserole or Quesadillas

Earlier in the week, Sarah asked for protein suggestions, and I was reminded of one of my new quick dinner favorites!  During the week, we usually cook up a big pot of brown rice and roast a whole chicken, for “ready made” ingredients to add to meals/snacks during the week.  

This quick casserole is wonderfully protein-rich, while using inexpensive ingredients!  It was based on my favorite quesadilla dish from a local restaurant, which is now out of business.  (So, if you don’t have any brown rice on hand, toss all the other ingredients in tortillas, and dip in the peanut sauce!) 
Peanut Apple Chicken Casserole
2 cups cooked Brown Rice
2 cups cooked Chicken, diced
1 large sweet Apple (such as Gala), thinly sliced
2-3 Tbls diced Red Onion
1 recipe of prepared Peanut Sauce (about 3/4 cup)
5 slices Monterey Jack Cheese
1 Tbl. dried Basil
Place rice in the bottom of a 9×9″ baking dish. Layer chicken and onions on top of rice.  Lay apple slices on top.  Cover the top of the casserole with cheese slices, and pour peanut sauce over all. Sprinkle dried basil on top.  Bake at 350*F for 20 min, until apples are slightly softened, cheese is melted, and casserole is heated through.  
For more Frugal Friday ideas, visit Biblical Womanhood.  
For the Grocery Cart Challenge Recipe Swap, visit Gayle at the Grocery Cart Challenge
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