Description

This Southwest Chicken Quinoa Casserole is a hearty, flavorful, and nutritious one-dish meal combining tender chicken, protein-packed quinoa, vibrant vegetables, and melted cheese. Infused with smoky and spicy Southwest seasonings, it’s perfect for a comforting family dinner or meal prep. Topped with optional fresh garnishes, this casserole offers a delicious blend of textures and tastes with minimal effort.

Ingredients

Scale

Main Ingredients

Cooking spray
1 lb. boneless, skinless chicken, cooked and diced (about 2 – 2 ½ cups cooked)
½ cup dry quinoa (uncooked)
1 (14-oz) can fire-roasted canned tomatoes
1 (8-oz) can tomato sauce
1 cup water or low-sodium chicken broth
1 medium bell pepper, diced (any color)
1 jalapeno, seeds and membranes removed, diced (omit for less heat)
1 (10-oz) bag frozen cauliflower rice
1 (15-oz) can black beans, drained and rinsed (or substitute 1 ½ cups cooked lentils)
1 ½ cups frozen corn
1 (4-ounce) can diced green chiles
8 ounces (1 block or bag) shredded colby jack or cheddar cheese (2–2 ½ cups), divided

Seasonings

2 teaspoons chili powder
½ teaspoon ancho chili powder or an additional ½ teaspoon chili powder for less heat
1 ½ teaspoons garlic powder
1 teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoons smoked paprika or regular paprika
1 teaspoon fine salt

Optional Toppings

Sour cream
Salsa
Chopped fresh cilantro
Green onion
Jalapeño slices
Fresh lime wedges
Sliced or diced avocado

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Instructions

Preheat and prepare baking dish: Preheat your oven to 375℉. Spray a 9×13-inch glass baking dish thoroughly with cooking spray to prevent sticking, then set it aside while you assemble the casserole.
Combine ingredients: Add the cooked, diced chicken to the baking dish. Sprinkle in all the seasonings: chili powder, ancho chili powder, garlic powder, cumin, onion powder, oregano, paprika, and salt. Stir in the dry quinoa, fire-roasted tomatoes, tomato sauce, water (or chicken broth), diced bell pepper, jalapeño, black beans, frozen cauliflower rice, corn, green chiles, and about 1¼ cups of shredded cheese. Mix everything well until evenly combined.
Bake covered: Cover the baking dish tightly with aluminum foil to trap steam and moisture. Place it in the preheated oven and bake for 50 to 60 minutes, or until the quinoa is tender and fully cooked through.
Melt the cheese topping: Carefully remove the foil from the dish. Sprinkle the remaining cheese evenly over the casserole’s surface. Return the dish to the oven uncovered and bake for an additional 3 to 5 minutes until the cheese melts thoroughly and becomes slightly bubbly. Then, remove from the oven and allow to stand for 15 minutes to set.
Serve and garnish: Spoon servings onto plates or bowls and top with your choice of optional toppings such as sour cream, salsa, fresh cilantro, green onion, jalapeño slices, lime wedges, or avocado for added flavor and freshness.
Storage tips: Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the casserole. Reheat thoroughly before serving.
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Notes

May substitute rotisserie chicken, if desired, to save time.
Alternatively, use perfectly cooked chicken breasts prepared on the stovetop, slow cooker shredded chicken, or Instant Pot shredded chicken for different textures.
Adjust jalapeño quantity or omit for less heat to suit your spice preference.
Using low-sodium chicken broth instead of water can enhance flavor subtly.
This dish freezes well—portion leftovers before freezing for easy future meals.

Nutrition

Serving Size: 1/8 of casserole (approx. 1.5 cups)
Calories: 320
Sugar: 6g
Sodium: 520mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 30g
Cholesterol: 65mg