Description
This Easy Mexican Chicken Quinoa Casserole is a flavorful and wholesome dish that combines tender shredded chicken, quinoa, black beans, corn, and bell peppers, all baked together with Mexican spices and cheese. Perfect for a comforting family meal or meal prep option.
Ingredients
Scale
For the Casserole:
- 1 pound cooked shredded chicken breast
- 1 cup uncooked quinoa, rinsed
- 2 cups low-sodium chicken broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 1/2 cups shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Cook Quinoa: In a medium saucepan, combine quinoa and chicken broth. Simmer for 15 minutes until fluffy.
- Prepare Casserole: In a large bowl, mix cooked quinoa, chicken, black beans, corn, bell pepper, salsa, spices, salt, pepper, and 1 cup cheese.
- Bake: Spread mixture in a baking dish, top with cheese, and bake for 20-25 minutes.
- Garnish and Serve: Sprinkle with cilantro, serve with lime wedges.
Notes
- Add sliced jalapeños for extra heat.
- Leftovers freeze well and make a great meal prep option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 85mg
