Mexican Quinoa Chicken Casserole

Mexican Quinoa Chicken Casserole

4.2 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 327.9
  • Total Fat: 10.1 g
  • Cholesterol: 55.9 mg
  • Sodium: 616.2 mg
  • Total Carbs: 37.2 g
  • Dietary Fiber: 6.1 g
  • Protein: 24.9 g

View full nutritional breakdown of Mexican Quinoa Chicken Casserole calories by ingredient


from Pinch of Yum
from Pinch of Yum

Number of Servings: 8


    1.50 cup 365 Organic Quinoa
    1 cup Beans, black
    1.50 cup Salsa
    1.50 cup (8 fl oz) Chicken Broth
    1 clove Garlic
    1.50 cup, shredded Cheddar Cheese
    1 pepper Jalapeno Peppers
    1 cup, strips Green Peppers (bell peppers)
    1 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
    1 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh
    1 cup Bell peppers (Green, Red, Yellow, Orange)
    1 medium (2-1/2" dia) Onions, raw
    4 serving PC Blue Menu Boneless Skinless Chicken Breast
    3 tsp Old El Paso Taco Seasoning Mix (40% Less Sodium)


1.Preheat the oven to 375. Mix the quinoa, black beans, salsa, chicken broth, salt, garlic, and ½ cup of the shredded cheese in a large bowl. Transfer to a well-greased casserole dish (something close to 9x13). Bake for 30 minutes.
2.While the quinoa is baking, heat a the oil in a large skillet. Add the jalapeño, onion, and peppers. Saute until golden brown and tender-crisp, like you would for fajitas. Remove from heat and set aside.
3.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.
4.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.

Serving Size: Makes 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user AL_TAYLOR123.

TAGS:  Poultry |

Member Ratings For This Recipe

  • no profile photo

    Very Good
    I make my own taco seasoning, too. Less sodium. The casserole is delicious. - 7/29/20

  • no profile photo

    Very Good
    Definitely will do again. (In place of seasoning packet, I used 2 tsp chilli pepper + 1 tsp cumin.) -- Topped w/ plain yogurt & avocado! Yum! - 1/3/18

  • no profile photo

    Very Good
    great - 7/17/17

  • no profile photo

    Very Good
    great - 7/16/17

  • no profile photo

    - 3/29/17