BBQ Chicken Quinoa Casserole
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.7 out of 5 stars
(7)
Ingredients
6 - 8 servings
- 3 cups cooked quinoa (see tutorial for how to cook quinoa)
- 2 cups (8 ounces) shredded Colby Jack cheese, divided
- 2 cups shredded cooked chicken
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup whole-kernel corn, canned or frozen (then thawed)
- 1 1/4 cups KC Masterpiece Kansas City Classic BBQ Sauce, plus extra for drizzling on top
- optional garnishes: chopped fresh cilantro, finely-chopped red or green onions, diced avocado, sour cream, etc.
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Preparation
Step 1
Preheat oven to 375°F.
Step 2
In a large bowl or baking dish, stir together quinoa, 1 1/2 cups cheese, chicken, black beans, corn and bbq sauce until combined. Transfer the quinoa mixture to a baking dish (or leave it, if you’re mixing this up in the baking dish), and sprinkle the remaining 1/2 cup cheese evenly on top.
Step 3
Bake for 15-20 minutes, or until the cheese is melted and the casserole is warmed through. Remove from the oven, and drizzle the top of the casserole with a little extra bbq sauce, and top with your desired (optional) garnishes.
Step 4
Serve immediately.
Step 5
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Chef's notes
3 cups cooked quinoa is made from 1 cup uncooked quinoa, cooked with 2 cups chicken or vegetables stock.
Feel free to use just about any shredded cheese here. I used part-skim Colby Jack.
