Mexican Chicken Quinoa Casserole

Chicken, quinoa, and black beans combined with classic Mexican spices create a hearty, yet light, casserole you’ll enjoy any time of the year!

The weather is getting chillier here in Cincinnati. After a mild summer, and for the first time in years, I think I’m ready for fall. Maybe it’s the baby growing inside of me, but I’m really looking forward to comfort foods, comfy clothes, and cooler weather.

I actually made this dish for the first time last spring. The lovely people at Kohl’s sent me this Bobby Flay Stoneware pan to try out and I started thinking about what I wanted to make… I had a ripened avocado on the counter, so that was my inspiration.

I started throwing stuff together and came up with a mixture that I was happy with. After scooping it to the pan and baking it, I topped it with some of that fresh ripe avocado. One thing I really enjoy about this recipe is that it reheats nicely. So I can whip it up one night for dinner and we can enjoy leftovers for a couple days for lunch.

You could change up the mix-ins or the spices to fit your preferences or what you have on hand. I’ve also made this where I leave the tomatoes out while it bakes and top the casserole with freshly chopped tomatoes instead. That was a great way to use some fresh, ripe tomatoes!

Even though this was the first dish I made in my Bobby Flay pan, it isn’t the only thing I’ve made in it. We’ve made plenty of food using the pan for the past few months and have no complaints about it. I (of course) love the red color!

One Year Ago: Brownie Sundae Ice Cream
Two Years Ago: Peach Cobbler
Three Years Ago: Chocolate Biscoff Cupcakes
Four Years Ago: Baja Fish Tacos
Five Years Ago: Lemon Blueberry Ice Cream Bars
Six Years Ago: Blueberry Buckle
Seven Years Ago: BBQ Dip

Mexican Chicken Quinoa Casserole

Chicken, quinoa, and black beans combined with classic Mexican spices create a hearty, yet light, casserole you'll enjoy any time of the year!

Ingredients:

1 pkg boneless skinless chicken breasts (~2 lbs uncooked), or ~3.5 cups pre-cooked chicken, diced or shredded
1 cup uncooked quinoa
2 cups water
10 oz cherry tomatoes (~2 cups), chopped
6 oz fresh baby spinach, chopped
1 15-oz can low-sodium black beans, rinsed and drained
6 oz plain Greek yogurt
1 14.5 oz can low-sodium chicken broth
1 Tbsp ground cumin
1 tsp smoked paprika
1 tsp ground chipotle
1/2 Tbsp pepper
2 tsp salt
8 oz cheddar cheese, shredded
Chopped cilantro, avocado, etc for topping

Directions:

If not using leftover cooked chicken, heat oven to 375 degF. Line a rimmed baking sheet with foil or parchment. Place chicken on baking sheet and season with salt and pepper. Bake for 20-25 minutes or until cooked through. Turn once after ~10 minutes. Allow to cool.

Boil the 2 cups of water in a small saucepan. Once boiling, stir in quinoa and return to boil. Reduce heat to low, cover, and simmer for 10 minutes or until quinoa absorbs water. Set aside.

Preheat oven to 350 degF. Spray 9x13 pyrex pan or two 8x8 pans with non-stick spray.

Once chicken in cool enough to handle, chop in to bite sized pieces. In a large bowl, combine the chicken, tomatoes, spinach, and beans.

In a small mixing bowl, combine yogurt, chicken broth and seasonings. Stir in cheddar cheese. Pour over contents of large bowl and stir to combine (I like to use my hands to ensure complete coverage).

Pour mixture into prepared pans. Bake for 25-30 minutes or until bubbling around the edges. Remove from oven and allow to cool 5 minutes before serving. Garnish with your favorite toppings.

Recipe from Beantown Baker