Southwest Chicken Quinoa Casserole
Ingredients
- cooking spray
- 1 lb.boneless
skinless chicken, cooked and diced*, about 2 – 2 ½ cups cooked
- 2 tspchili powder
- ½ tspancho chili powder or an additional ½ teaspoon chili powder for less heat
- 1 ½ tspgarlic powder
- 1 tspground cumin
- ½ tsponion powder
- ½ tspdried oregano
- ½ tspsmoked paprika or regular paprika
- 1 tspfine salt
- ½ cdry quinoa
uncooked
- 1can fire-roasted canned tomatoes
- 1can tomato sauce
- 1 cwater 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 cfrozen corn
- 1can diced green chiles
- 8 ozshredded colby jack or cheddar cheese
divided, one block or bag
- 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.
Southwest Chicken Quinoa Casserole
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Ratings & Reviews
Based on 34 ratings
Rating Breakdown
About this Recipe
Craving a hearty, satisfying meal that brings vibrant Southwest flavors to your table without a fuss? This Southwest Chicken Quinoa Casserole is a fantastic answer, combining bold spices with wholesome ingredients for a family-friendly dish everyone will love.
Why This Casserole Works
What makes this recipe truly special is how effortlessly it comes together as a complete meal. By layering tender cooked chicken, fluffy quinoa, and a colorful array of vegetables like bell peppers, black beans, and corn, it creates a casserole that’s both comforting and packed with nutrients. The blend of chili powder, cumin, and smoked paprika creates that signature Southwest taste you’re looking for.
What to Expect
Prepare for a deeply savory and wonderfully textural experience. Each spoonful of this healthy chicken casserole offers tender pieces of diced chicken, perfectly cooked quinoa, and a medley of black beans, sweet corn, and mild green chiles. The subtle heat from the jalapeno (if you choose to include it) and the rich, fire-roasted tomatoes are beautifully complemented by the gooey, melted Colby Jack or cheddar cheese on top. It’s a warm, inviting dish that feels both substantial and fresh, making it a perfect weeknight dinner solution.
Customization & Variations
This versatile chicken and black bean casserole offers plenty of ways to make it your own. If you prefer less heat, simply omit the diced jalapeno or use regular paprika instead of smoked. For a different texture or to boost protein, you can swap the black beans for cooked lentils. Feel free to experiment with different bell pepper colors to add visual appeal. And, of course, choose your favorite shredded cheese—Colby Jack or cheddar both melt beautifully.
Serving & Context
This Southwest Chicken Quinoa Casserole is designed to be a complete meal on its own, perfect for busy weeknights or casual family gatherings. Serve it straight from the dish and let everyone personalize their plate with their favorite optional toppings, like a dollop of sour cream, a spoonful of fresh salsa, or a sprinkle of chopped cilantro and sliced avocado for extra freshness.