This Chicken Quinoa Mexican Casserole is packed with protein and loaded with flavor! This makes a big batch which is perfect for meal prepping!
Ok guys, I have not made a Casserole or ‘Hot Dish’ -as we Minnesotans tend to say -since living in Minnesota. Yeah, You Betcha, Oofda! -Insert Midwest Scandinavian Accent Here-
Just because I’m living in Florida now does not mean I have forgotten my roots. I’m still a Minnesotan at heart.
It’s funny, because if you tell someone down here in Florida you made a ‘hot dish’, they look at you like you have three heads or something, haha!
I’m not sure where the phrase ‘hot dish’ even came from. I think it’s a Scandinavian/Lutheran thang. For me it brings back memories of going to church as a little girl in a small town in Minnesota.
About once a month or so our church would have a ‘pot luck’, where anyone could bring a dish to share after the sermon. And of course the ‘pot luck’ was held in the basement of the church. Has anyone ever heard of the musical comedy ‘Church Basement Ladies’? Well if you haven’t you should check it out! It’s very similar to what I grew up with on Sundays.
Well anyway these ‘pot lucks’ would always have a variety of ‘hot dishes’ made with some sort of cream of soup or some chow mein noodles on top or something. They would always include a meat, noodles, cream of something or other, or cheese. OH and can’t forget the jello salad! (The jello salad was not in the hot dish, but was always a side dish).
I happened to LOVE ‘pot luck’ Sundays growing up. For me it was a feeling of ‘togetherness’ with our community. And of course it always brings back great childhood memories of being with my mom (who has since passed).
My mom was ALWAYS a volunteer to be a ‘church basement lady’. These are the ladies who volunteer to work in the church basement kitchen. They made most of the dishes served or made sure the dishes stayed hot that others brought in. They made sure everyone had enough plates, silverware, hot dish, jello salad, punch to drink, and of course dessert.
Then when it was all over, they cleaned everything up, washed every dish, and put away all of the chairs and tables.
I always would try and be a little helper in the kitchen there, it made me feel special.
Ahh the good old days…
Ok, anyhoo… back to this Chicken Quinoa Mexican Casserole. No, this was never served in a church basement potluck, but maybe it should have been! At least that’s what I’m thinking to myself right now as I’m eating a big heaping spoonful of this goodness right now…nom, nom, nom!
If you try this let me know what you think by leaving a comment below! It’s super helpful to me and other readers!
Cheers!
Chicken Quinoa Mexican Casserole
Ingredients
- 2 Chicken Breasts boneless chopped into 1 inch size pieces
- 1 cup Quinoa
- 1 ½ cup Salsa I used Chipotle Lime for extra spice, you can use any kind you prefer
- ½ cup frozen Corn
- ½ cup Black Beans drained and rinsed
- ¼ cup fresh Cilantro chopped
- ½ teaspoon Cumin powder
- ½ teaspoon Chili powder
- ¼ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- 1 ¼ cup Mild Chedder Cheese you can use any cheese you prefer
- 2 Tbs Coconut Oil you can use any cooking oil
- 1 Avocado diced
- 1 Roma Tomato diced
Instructions
- Prepare Quinoa, cook 1 cup Quinoa in 2 cups water for approximately 20 minutes until fluffy.
- While the Quinoa is cooking, prepare chicken.
- In large frying pan over med-high heat add 2 Tbs coconut oil and chicken.
- Cook until no longer pink in the middle.
- Preheat oven to 375 degrees
- In large bowl add Quinoa, chicken, salsa, corn, black beans, cilantro, cumin, chili powder, salt, and pepper. Mix well.
- Mix in 1 cup cheese.
- Add to lightly grease 2 quart casserole pan.
- Top with remaining cheese.
- Bake for 15 minutes.
- Garnish with Avocado and Tomato
- Enjoy!
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