Southwest Chicken Quinoa Casserole

This has been one of my favorite things I’ve created and it is super easy. I love when a dish is even better reheated because I do a lot of my cooking on Sundays while we all watch football.

1 large chicken breast grilled- I used the cilantro lime marinaded chicken from Aldi – diced

2 cups of minute quinoa or 1 cup of regular quinoa cooked according to package

1/2 an onion- diced

1 small red or orange pepper- diced

2 cloves of garlic- minced

1 teaspoon of cumin

1 teaspoon of chili powder

S&P

1 small jar of green chiles- drained

1/2 can of black beans drained and rinsed

1/2 cup of frozen corn

Package of taco sauce- which we never use in our kits or a 1/2 cup from a jar

1/2 bottle of mild salsa

1/2 cup of shredded Monterey Jack cheese

Cilantro

1 avocado

1 Roma tomato- seeds removed and diced

Evoo

Spray a round casserole dish with cooking spray. Preheat oven to 350.

Add evoo to a large skillet over medium heat. Add onion and peppers and cook until slightly brown. Add garlic and cook 30 more seconds. Add spices plus S&P.

Add diced chicken, green chilies, beans, corn and cooked quinoa.