MEXI-QUINOA CHICKEN CASSEROLE
Spicy, half-healthy casserole; would be great with ground beef too.
Provided by Brianne Coones
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 5
Number Of Ingredients 17
Steps:
- 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.
- Heat 1 tablespoon oil in a skillet; cook and stir chicken until no longer pink in the center, about 10 minutes.
- 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.
Nutrition Facts : Calories 457.8 calories, Carbohydrate 54.8 g, Cholesterol 51.8 mg, Fat 14.4 g, Fiber 12.6 g, Protein 29.9 g, SaturatedFat 4.3 g, Sodium 2255.6 mg, Sugar 9.6 g
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juwon naturalhair
[email protected]I made this casserole for a potluck and it was a huge hit. Everyone loved it!
sohag seen
[email protected]I'm allergic to corn, so I used rice instead of quinoa. It was still delicious!
Luanna “Looby Lu.” Arstall
[email protected]This casserole is a great freezer meal. I make a double batch and freeze half of it for later.
eric hiser
[email protected]I've tried this casserole with different types of chicken and it always turns out great. I especially like it with shredded chicken breast.
Emmanuel Val
[email protected]This casserole is a great way to get your kids to eat their vegetables. My kids love the cheesy, flavorful sauce.
Okafor Ernest
[email protected]I love that this casserole is customizable. You can add or remove ingredients to suit your taste.
hamda
[email protected]This casserole is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Asgharkhan Wazir
[email protected]I'm not sure what went wrong, but my casserole turned out mushy. I think I might have overcooked the quinoa.
Charie Bandalan
[email protected]This casserole was a little too dry for my taste. I think I would add more salsa or broth next time.
Laxmi Kafle
[email protected]I was disappointed with this casserole. It was bland and the quinoa was undercooked.
Leonard Guevara
[email protected]This casserole is a keeper! It's easy to make, delicious, and healthy. I'll definitely be making it again.
Sylvia Nyakasoka
[email protected]I've made this casserole twice now and it's always a crowd-pleaser. It's a great dish to serve for a potluck or a party.
Yasmika Pamudith
[email protected]This casserole was a great way to use up leftover chicken. It was easy to make and it tasted great.
Adelabu Habeeb Adeola
[email protected]This casserole was a little too spicy for me, but my husband loved it. I'll definitely make it again, but I'll use less chili powder next time.
Jose Alberto Tapia
[email protected]My kids loved this casserole! They said it was 'the best chicken casserole ever'.
Ayesha Islam Roz
[email protected]I'm not a huge fan of quinoa, but I really enjoyed this casserole. The flavors were well-balanced and the quinoa was cooked perfectly.
Chinenye Ekwuribe
[email protected]I love that this casserole is a healthier version of the classic Mexican dish. It's packed with vegetables and protein.
Hamza Hakim
[email protected]This casserole was so easy to make and it turned out delicious. I used brown rice instead of quinoa and it was still great.
Nontobeko Debeza
[email protected]This Mexi-quinoa chicken casserole was a hit with my family! The combination of flavors was perfect, and the quinoa added a nice texture.