Southwest Chicken Quinoa Casserole
This family-friendly Southwest Chicken Quinoa Casserole comes together quick and is a complete meal when served with your favorite toppings.
Ingredients
- cooking spray
- 1 lb.boneless, skinless chicken, cooked and diced* (about 2 – 2 ½ cups cooked)
- 2 teaspoonschili powder
- ½ teaspoonancho chili powder or an additional ½ teaspoon chili powder for less heat
- 1 ½ teaspoonsgarlic powder
- 1 teaspoonground cumin
- ½ teaspoononion powder
- ½ teaspoondried oregano
- ½ teaspoonssmoked paprika or regular paprika
- 1 teaspoonfine salt
- ½ cupdry quinoa (uncooked)
- 1can fire-roasted canned tomatoes
- 1can tomato sauce
- 1 cupwater or low-sodium chicken broth
- 1 mediumbell pepper, diced (any color)
- 1jalapeno, seeds and membranes removed, diced (omit for less heat)
- 1bag frozen cauliflower rice
- 1can black beans, drained and rinsed or (may sub 1 ½ cups cooked lentils)
- 1 ½ cupsfrozen corn
- 1can diced green chiles
- 8 ounces(one block or bag) shredded colby jack or cheddar cheese (2-2 ½ cups), divided
- optional toppings: sour cream, salsa, chopped fresh cilantro, green onion, jalapeño slices, fresh lime wedges, sliced or diced avocado, etc.
Directions
- 1
Preheat the oven to 375℉. Spray a 9×13-inch glass baking dish with cooking spray and set aside.
- 2
To the baking dish, add the diced chicken, seasonings, quinoa, tomatoes, tomato sauce, water, bell pepper, jalapeño, black beans, frozen cauliflower rice, corn, green chiles, and about 1 ¼ cup of cheese and stir well to combine.
- 3
Cover the baking dish tightly with aluminum foil and bake for 50-60 minutes or until the quinoa is tender.
- 4
Remove the foil from the baking dish and sprinkle the top with the remaining cheese and bake for an additional 3-5 minutes or until the cheese has melted. Remove from the oven and let it stand for 15 minutes. Serve with optional toppings.
- 5
Store any leftovers in an airtight container in the refrigerator for up to 4 days. May be frozen for longer storage.