Easy Mexican Chicken Quinoa Casserole
Total Time
1 hour 25 minutes
Prep Time
15 mins
Cook Time
1 hour 10 mins
Rating
4.8 out of 5 stars
(38)
Ingredients
8 servings
- 1 1/2 cups uncooked quinoa
- 14 ounce can cooked black beans, rinsed and drained
- 1 1/2 cups salsa
- 1 1/2 cups chicken broth (plus 1/2 cup more if needed)
- 1/2 teaspoon salt
- 1–2 cloves minced garlic (optional)
- 1 1/2 cups shredded cheese, divided
- 1 tablespoon oil
- 1 jalapeno, minced
- 1 onion, sliced
- 4 bell peppers, sliced
- 1 1/4 lb. boneless skinless chicken breasts, cut into small pieces
- 1 tablespoon taco seasoning (a mix of chili powder, onion powder, cumin, salt)
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Preparation
Chef’s notes
The true, final version as it’s written in the recipe here doesn’t have that much liquid for the sauce OR that much cheese in it. It was just too runny for me. But I mention this because if you’re looking at the picture of what is essentially a cheesy quinoa chicken dip which is too runny for a casserole but highly delicious and a great excuse to bring chips into your life, and you simply MUST HAVE IT that way, might I suggest that you just make the recipe as written but add a little extra water or broth to the sauce?
Keep an eye on it as it’s baking and add more or adjust as needed.
Confession:
I might actually love when casseroles just become full 9×13 pans of cheesy chicken dip to feed my chip obsession.
But I also love when casseroles are just casseroles, sticky and cheesy and packed with lots of YUMMY THINGS, meant to be passed around the table and enjoyed at least 48 more times as leftovers. I especially love when they are loaded with color, flavor, and nutritious ingredients.