Cheesy Mexican Chicken Quinoa Casserole Recipes
CHEESY MEXICAN CHICKEN QUINOA CASSEROLE
Cheesy Mexican chicken quinoa casserole is loaded with black beans, tomatoes, corn and peppers, plus plenty of cheese, for a delicious and healthy family dinner! (It's also gluten-free and easy to make ahead!)
Time 40m
Number Of Ingredients 17
Steps:
- Heat oven to 350. Grease an 9x13 casserole dish with cooking spray.
- Cook quinoa according to package directions. Fluff and stir in 1/4 teaspoon of kosher salt once it's finished cooking.
- Meanwhile, heat olive oil in a large skillet. Add onion and peppers and sauté for 4-5 minutes, until softened. Add garlic and sauté another minute.
- Add chopped chicken and the black beans, tomatoes, corn and spices. Stir until well combined and warmed through, about 2 minutes.
- Add the cooked quinoa and 1 cup of shredded cheese and stir well to mix. (If your pan isn't big enough, you can do this in a large bowl.)
- Add the quinoa chicken mixture to the greased casserole dish. Top with remaining 1 to 1 1/2 cups of shredded cheese.
- Bake at 350 for 15-20 minutes, until cheese is melted and casserole is bubbly. Let rest for 5-10 minutes before serving to let it set up completely.
- Serve with desired toppings and enjoy!
Nutrition Facts : Calories 510 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 30 grams fat, Fiber 7 grams fiber, Protein 38 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 850 grams sodium, Sugar 6 grams sugar, UnsaturatedFat 12 grams unsaturated fat
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