Best 5 Mexi Quinoa Chicken Casserole Recipes

CHEESY MEXICAN CHICKEN QUINOA CASSEROLE

Steps:

• Heat oven to 350. Grease an 9x13 casserole dish with cooking spray.
• Cook quinoa according to package directions. Fluff and stir in 1/4 teaspoon of kosher salt once it's finished cooking.
• Meanwhile, heat olive oil in a large skillet. Add onion and peppers and sauté for 4-5 minutes, until softened. Add garlic and sauté another minute.
• Add chopped chicken and the black beans, tomatoes, corn and spices. Stir until well combined and warmed through, about 2 minutes.
• Add the cooked quinoa and 1 cup of shredded cheese and stir well to mix. (If your pan isn't big enough, you can do this in a large bowl.)
• Add the quinoa chicken mixture to the greased casserole dish. Top with remaining 1 to 1 1/2 cups of shredded cheese.
• Bake at 350 for 15-20 minutes, until cheese is melted and casserole is bubbly. Let rest for 5-10 minutes before serving to let it set up completely.
• Serve with desired toppings and enjoy!

EASY MEXICAN CHICKEN QUINOA CASSEROLE

Steps:

• Preheat the oven to 375. Mix the quinoa, black beans, salsa, chicken broth, salt, garlic, and 1/2 cup of the shredded cheese in a large bowl. Transfer to a well-greased casserole dish (something close to 9×13). Bake for 30 minutes.
• While the quinoa is baking, heat the oil in a large skillet. Add the jalapeño, onion, and peppers. Sauté until golden brown and tender-crisp, like you would for fajitas. Remove from heat and set aside.
• Toss the raw chicken with the taco seasoning. When the quinoa is done with the first 30 minutes of baking, stir it up really well and add the raw chicken. Stir the chicken into the mixture to get the chicken mostly covered by the mixture, and return to the oven for another 30 minutes of baking. If you notice there are a few uncooked quinoa pieces on top, just give it a stir and bake it a little longer (a few readers also commented that it helped them to add a little extra broth at this point). It's usually fully cooked on the bottom but those top pieces sometimes need a little extra love.
• When the quinoa is done, top with the peppers and remaining cheese - bake another 5-10 minutes or until the cheese is melted to your liking.

CHICKEN QUINOA CASSEROLE

Steps:

• Cook the Quinoa according to the package directions.
• Cut up the cooked chicken into small chunks.
• Open and drain a small can of mushrooms ( or use fresh if you have!).
• Open and drain the can of black beans ( I rinse them in cold water briefly).
• If you need or want to, add whatever spices you like: garlic, paprika, pepper etc.
• If it looks a little dry- a drizzle of olive oil will help.
• Mix it all together in a casserole dish and serve. If some ingredients are cold, you may want to heat the whole thing up either in a low oven or in a saucepan on the stove before serving. I also sometimes zap it all in the microwave to heat everything through.

MEXICAN QUINOA CHICKEN FAJITA CASSEROLE RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 degrees. Mix the quinoa, black beans, salsa, chicken broth, salt, garlic and 1 1/2 cups of the shredded cheese in a large bowl. Transfer to a 9x13-inch casserole dish sprayed with baking spray. Bake for 30 minutes. While the quinoa is baking, heat the olive oil in a large skillet. Add the diced jalapeños, onion, garlic and peppers; sprinkle with salt, pepper, and Fajita seasoning (if using). Saute until crisp-tender. Remove from heat. Toss the chicken with the Fajita seasoning. Remove quinoa from oven after 30 minutes; stir well and add the chicken. Stir gently to get the chicken mostly covered by the mixture. Return to the oven for another 30 minutes of baking. When the quinoa is done top with sautéed peppers and remaining 1 1/2 cups cheese. Bake another 5 to 10 minutes or until the cheese is melted.

MEXICAN QUINOA CASSEROLE

Steps:

• 1. Preheat oven to 400 degrees Farenheit.
• 2. In a large bowl, mix together the first seven ingredients, tomatoes through quinoa.
• 3. Pour into a 2 quart baking dish and cover with foil. Bake for 30 minutes. Remove from oven and stir. Replace foil and bake another 30 minutes.
• 4. While quinoa mixture is baking, prepare ground beef with taco seasoning and water. Simmer until water has evaporated.
• 5. When quinoa mixture has finished baking, remove from oven and fluff with a fork. Stir in taco seasoning beef. Top with cheddar cheese and run under broiler until cheese is melted and bubbling.
• 6. Serve with optional sour cream, chopped cilantro and lime juice squeezed over.