This Mexican Quinoa and Chicken Casserole is a vibrant, healthy chicken casserole that brings incredible flavor to your weeknight meals. You’ll love how easy it is to assemble and how satisfying it tastes.
Key Ingredients & Substitutions
- Cooked Chicken Breast: You can use rotisserie chicken or leftover cooked chicken for convenience.
- Quinoa: Brown rice or farro are good substitutes if you prefer.
- Black Beans: Pinto beans or kidney beans work well.
- Corn: Fresh, frozen, or canned corn can be used.
- Salsa: Use your favorite mild or medium salsa.
- Cheese: Cheddar, Monterey Jack, or a Mexican blend.
Ingredients
Main Ingredients:
- 2 cups cooked chicken breast, shredded or diced
- 1 cup uncooked quinoa, rinsed
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned, drained)
- 1 cup salsa
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 cup chicken broth
- 1 cup shredded cheese (Cheddar or Mexican blend)
Spices:
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Optional Toppings:
- Fresh cilantro, chopped
- Avocado, diced
- Plain Greek yogurt or sour cream
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 6
- Calories per serving: Approximately 350-400 kcal
- Tools Needed: 9×13 inch baking dish, large mixing bowl
Step-by-Step Instructions
1. Preheat Your Oven and Prepare the Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
2. Combine the Casserole Base
In a large mixing bowl, combine the cooked chicken, rinsed quinoa, black beans, corn, salsa, diced tomatoes with green chilies (undrained), chicken broth, chili powder, cumin, garlic powder, salt, and pepper. Stir everything together until well mixed.
3. Transfer to Baking Dish
Pour the mixture into your prepared baking dish. Spread it evenly to ensure everything cooks consistently.
4. Bake Covered
Cover the baking dish tightly with aluminum foil. Bake for 25 minutes, allowing the quinoa to cook and the flavors to meld.
5. Add Cheese and Finish Baking
Remove the foil from the baking dish. Sprinkle the shredded cheese evenly over the top of the casserole. Return it to the oven, uncovered, and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
6. Rest and Serve
Once out of the oven, let the healthy chicken casserole rest for 5 minutes before serving. This allows the ingredients to set and makes it easier to scoop. Garnish with optional toppings if desired.
Variation Ideas
- Spicy Kick: Add a diced jalapeño or a pinch of cayenne pepper to the mixture.
- Extra Veggies: Include diced bell peppers, onions, or zucchini for more nutrients.
- Creamy Texture: Stir in 1/4 cup of plain Greek yogurt or sour cream before baking for a creamier healthy chicken casserole.
- Different Grains: Try using brown rice instead of quinoa for a slightly different texture.
Storage Instructions
You can store leftover Mexican Quinoa and Chicken Casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave individual portions or warm the entire dish in the oven until heated through.
Frequently Asked Questions (FAQ)
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole (without the cheese) and refrigerate it for up to 24 hours. Add the cheese before baking.
Do I need to cook the quinoa before adding it?
No, the quinoa cooks directly in the casserole with the chicken broth and other liquid.
What kind of chicken is best for this healthy chicken casserole?
Any cooked chicken works well. Shredded chicken breast or diced rotisserie chicken are excellent choices.
Can I make this vegetarian?
Absolutely! Omit the chicken and add an extra can of black beans or a can of drained chickpeas for a hearty vegetarian healthy chicken casserole.
Why is this a healthy chicken casserole?
It’s packed with lean protein from the chicken, fiber and nutrients from quinoa and beans, and lots of vegetables, making it a well-balanced meal.
Can I freeze this casserole?
Yes, you can freeze the cooked casserole for up to 2-3 months. Thaw overnight in the refrigerator before reheating.