Southwestern Chicken and Quinoa Casserole

Casseroles are a friendly way to cook in large quantities, hit every food group in a single pan, and generate yummy leftovers for the rest of the week.
Casseroles can also be adapted to suit any number of tastes and are categorically creamy and cheesy, leaving us with a welcome case of the warm fuzzies.

Yield:
about 8 servings
Category:
Casseroles and One Pots
Cuisine:
American
Prep Time:
25 min
Cooking Time:
20 min
Total Time:
55 min

INGREDIENTS:

  • 1 cup uncooked quinoa
  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 1 poblano or green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 450g boneless skinless chicken breasts cut into bite-size pieces (about 2 breasts) 1 tablespoon chili powder
  • 1/2 teaspoon ancho chili powder (optional)
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon minced garlic, about 2 cloves 1 can fire-roasted diced tomatoes (15 ounces)
  • 1 can black, pinto, or Great Northern beans (15 ounces) , rinsed and drained
  • 1 cup plain Greek yogurt
  • 1/2 cup freshly grated sharp cheddar cheese
  • 1/2 cup freshly grated mozzarella cheese
  • Fresh cilantro for serving

DIRECTIONS:

  1. Heat the oven to 375 degrees F. Coat a large casserole dish (9x13 inch or similar) with nonstick spray and set aside. Place 2 cups water and quinoa in a large saucepan, then bring to a low boil. Reduce heat to low, cover, and let cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
  2. In a Dutch oven or similar large, deep sauté pot, heat the olive oil over medium high. Add the onion, poblano, yellow and red bell peppers. Sauté until slightly softened, about 5 minutes. Add the chicken, chili powder, ancho chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the chicken is cooked through and no longer pink, about 4 to 6 minutes. Add the garlic and tomatoes and cook 1 additional minute. Remove from the heat. Stir in the beans, reserved quinoa, Greek yogurt, cheddar cheese. Taste and adjust seasoning as desired.
  3. Transfer the mixture to the prepared baking dish and spread evenl

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