Mexi-Quinoa Chicken Casserole

Mexi-Quinoa Chicken Casserole

Quinoa and chicken are simmered in a tomato-based sauce flecked with jalapeno peppers and black beans in this weeknight Mexican-inspired meal.

Ready in: 55 m

Calories: 458

Ingredients

  • 2 cups chicken broth
  • 1 cup quinoa
  • 2 tablespoons olive oil, divided
  • 3 skinless, boneless chicken breast halves, cut into bite-size pieces
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 jalapeno pepper, chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 1/2 cups salsa
  • 1 (6 ounce) can tomato paste
  • 2 teaspoons garlic salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1/4 cup sour cream (optional)
  • 1/4 cup shredded Cheddar cheese (optional)
  • Recipe Instructions

    1. Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
    2. Heat 1 tablespoon oil in a skillet; cook and stir chicken until no longer pink in the center, about 10 minutes.
    3. Heat 1 tablespoon oil in a separate large skillet over medium heat; cook and stir onion, green bell pepper, and jalapeno pepper until tender, 5 to 10 minutes. Mix quinoa, chicken, black beans, salsa, tomato paste, garlic salt, cumin, chili powder, black pepper, and oregano into onion mixture; cook, stirring occasionally, until casserole is heated through and thickened, 5 to 10 minutes. Top casserole with sour cream and Cheddar cheese.

    Directions

    • Prep20 m
    • Cook35 m
    • Ready In55 m
    1. Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
    2. Heat 1 tablespoon oil in a skillet; cook and stir chicken until no longer pink in the center, about 10 minutes.
    3. Heat 1 tablespoon oil in a separate large skillet over medium heat; cook and stir onion, green bell pepper, and jalapeno pepper until tender, 5 to 10 minutes. Mix quinoa, chicken, black beans, salsa, tomato paste, garlic salt, cumin, chili powder, black pepper, and oregano into onion mixture; cook, stirring occasionally, until casserole is heated through and thickened, 5 to 10 minutes. Top casserole with sour cream and Cheddar cheese.

      Footnotes

      • Partner Tip
      • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

      Gallery “Mexi-Quinoa Chicken Casserole”

      Mexi-Quinoa Chicken Casserole

      Mexi-Quinoa Chicken Casserole

      Mexi-Quinoa Chicken Casserole

      Mexi-Quinoa Chicken Casserole

      Mexi-Quinoa Chicken Casserole

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