Description

This Southwest Chicken Quinoa Casserole is a hearty and flavorful dish combining tender chicken, protein-packed quinoa, fire-roasted tomatoes, and a medley of colorful vegetables and spices. Baked to perfection with melted cheddar cheese on top, it offers a comforting and nutritious meal with optional toppings like sour cream and avocado to customize your plate.

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 (one block or bag) shredded colby jack or cheddar cheese (2-2 ½ cups), divided

Spices and 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 teaspoon 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℉. Lightly coat a 9×13-inch glass baking dish with cooking spray to prevent sticking and set it aside for assembling the casserole.
Combine Ingredients: In the prepared baking dish, add the cooked and diced chicken along with all the seasonings—chili powder, ancho chili powder, garlic powder, cumin, onion powder, oregano, smoked paprika, and salt. Then add the uncooked quinoa, fire-roasted tomatoes, tomato sauce, water (or chicken broth), diced bell pepper, jalapeno, black beans, frozen cauliflower rice, corn, diced green chiles, and about 1 ¼ cups of the shredded cheese. Stir everything thoroughly to ensure the spices and ingredients are well combined.
Bake Covered: Cover the baking dish tightly with aluminum foil to trap moisture. Bake in the preheated oven for 50 to 60 minutes, or until the quinoa is tender and fully cooked through.
Add Cheese Topping and Finish Baking: Remove the foil and sprinkle the remaining cheese evenly over the casserole. Return to the oven and bake uncovered for an additional 3 to 5 minutes, just until the cheese melts and becomes bubbly. Once done, remove from the oven and allow the casserole to rest for 15 minutes before serving, which helps it set and makes serving easier.
Serve with Optional Toppings: Serve the casserole warm with your choice of optional toppings such as sour cream, salsa, chopped fresh cilantro, green onions, jalapeño slices, fresh lime wedges, or sliced avocado to add freshness and extra flavor.
Storage: Store any leftover casserole in an airtight container in the refrigerator for up to 4 days. It also freezes well for longer-term storage—just thaw and reheat when ready to enjoy.
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Notes

You can substitute rotisserie chicken to simplify preparation, or make your own using stovetop, slow cooker, or Instant Pot methods for shredded chicken.
If you prefer less heat, omit the jalapeno or adjust the chili powders accordingly.
Use low-sodium chicken broth instead of water for added flavor without extra salt.
Feel free to swap black beans for cooked lentils to vary the protein source.
This casserole can be made ahead and refrigerated before baking for convenience.

Nutrition

Serving Size: 1/8 of casserole (approx. 1.5 cups)
Calories: 350 kcal
Sugar: 6 g
Sodium: 580 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 7 g
Protein: 30 g
Cholesterol: 70 mg