Cheesy Mexican Chicken Quinoa Casserole

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1 cup quinoa, uncooked

1/4 teaspoon kosher salt

1 teaspoon extra-virgin olive oil

1 small sweet onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

2 cloves garlic, minced

2 cups rotisserie chicken, chopped

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can diced tomatoes, drained

1 cup corn (frozen, canned or fresh; optional)

1 tablespoon chili powder

1 1/2 teaspoons cumin

1/2 teaspoon kosher salt

1/4 teaspoon cayenne (or sub black pepper for less heat)

2 - 2 1/2 cups shredded cheddar cheese, divided

sliced avocado (toppings)

sour cream (toppings)

chopped fresh cilantro (toppings)

pico de gallo (toppings)

hot sauce (toppings)


1. Heat oven to 350. Grease an 9x13 casserole dish with cooking spray.

2. Cook quinoa according to package directions. Fluff and stir in 1/4 teaspoon of kosher salt once it’s finished cooking.

3. 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.

4. Add chopped chicken and the black beans, tomatoes, corn and spices. Stir until well combined and warmed through, about 2 minutes.

5. Add the cooked quinoa and 1 cup of shredded cheese and stir well to mix.

6. Add the quinoa chicken mixture to the greased casserole dish. Top with remaining 1 to 1 1/2 cups of shredded cheese.

7. 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.

8. Serve with desired toppings and enjoy.

Bon Appetit!

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