Casseroles often get a bad reputation for being heavy, bland, or filled with processed ingredients, but this Southwest Chicken Quinoa Casserole breaks all those stereotypes. This is a modern, wholesome casserole that happens to be packed with protein, fiber, and vegetables while tasting absolutely incredible. Tender chicken, fluffy quinoa, black beans, corn, peppers, and bold Southwest spices all come together under a blanket of melted cheese for a dish that’s comforting and nutritious at the same time. The quinoa absorbs all the flavorful liquids and spices as it bakes, becoming perfectly tender while maintaining a slight texture. Every bite delivers layers of flavor from smoky cumin and chili powder, sweetness from the corn, creaminess from the cheese, and freshness from cilantro and lime. This is the kind of casserole you can feel good about serving your family on a busy weeknight, bringing to a potluck, or meal prepping for the week ahead. It reheats beautifully and somehow tastes even better the next day.
This recipe serves eight people generously and takes about one hour from start to finish, including baking time. Each serving contains approximately 385 calories, giving you a complete, balanced meal in one dish that’s satisfying without being heavy.
1. Ingredients
- Quinoa – 1 and 1/2 cups (uncooked, rinsed)
- Chicken broth – 2 and 1/2 cups
- Boneless skinless chicken breasts – 1 and 1/2 pounds
- Olive oil – 2 tablespoons
- Yellow onion – 1 large (diced)
- Red bell pepper – 1 large (diced)
- Green bell pepper – 1 large (diced)
- Garlic cloves – 4 (minced)
- Black beans – 1 can (15 ounces, drained and rinsed)
- Corn kernels – 1 and 1/2 cups (fresh, frozen, or canned and drained)
- Diced tomatoes with green chilies – 1 can (14.5 ounces)
- Tomato sauce – 1 cup
- Chili powder – 2 tablespoons
- Ground cumin – 1 tablespoon
- Smoked paprika – 1 teaspoon
- Dried oregano – 1 teaspoon
- Salt – 1 teaspoon
- Black pepper – 1/2 teaspoon
- Cayenne pepper – 1/4 teaspoon (optional, for heat)
- Shredded Mexican cheese blend – 2 cups (divided)
- Fresh cilantro – 1/2 cup (chopped, for garnish)
- Lime – 1 (cut into wedges, for serving)
- Sour cream – for serving (optional)
- Sliced jalapeños – for serving (optional)
- Diced avocado – for serving (optional)
2. Preheat and Prepare
Position an oven rack in the center and preheat your oven to 375 degrees. Spray a 9 by 13 inch baking dish with cooking spray or brush it lightly with oil. This prevents sticking and makes cleanup much easier. Have all your ingredients measured and prepped before you start cooking because once you begin, the process moves quickly. Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water for about 30 seconds. This removes the natural coating called saponin that can make quinoa taste bitter or soapy if not rinsed off.
3. Cook the Chicken
Pat the chicken breasts dry with paper towels and season them on both sides with a pinch of salt and pepper. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts and cook for about five to six minutes on the first side without moving them. Flip and cook for another five to six minutes on the second side. The chicken doesn’t need to be fully cooked through at this point since it will finish cooking in the oven, but it should be mostly done with only a slight pink remaining in the very center. Transfer the chicken to a cutting board and let it rest for five minutes, then dice it into bite-sized cubes, about three-quarters of an inch. Set aside.
4. Sauté the Vegetables
In the same skillet you used for the chicken, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the diced onion and both bell peppers. Sauté for about five to seven minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. The vegetables will pick up all those flavorful browned bits left from the chicken, which adds tremendous depth to the dish. Add the minced garlic and cook for one more minute, stirring constantly so it doesn’t burn. The kitchen should smell absolutely amazing at this point with all those aromatics releasing their fragrances.
5. Add the Quinoa and Liquids
Add the rinsed quinoa to the skillet with the vegetables. Stir everything together for about one minute, letting the quinoa toast slightly and absorb some of the flavors. Pour in the chicken broth, diced tomatoes with green chilies along with their juices, and the tomato sauce. Stir to combine everything thoroughly. The liquid should just barely cover the quinoa and vegetables. Bring the mixture to a simmer, stirring occasionally.
6. Season Generously
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if using. Stir everything together until the spices are evenly distributed throughout the liquid. The mixture should smell incredibly aromatic with all those warm Southwest spices. Taste the liquid at this point and adjust the seasoning if needed. It should taste slightly over-seasoned because the quinoa and chicken will absorb a lot of the flavor as everything bakes together.
7. Combine All Components
Add the diced cooked chicken, drained black beans, corn kernels, and one cup of the shredded cheese to the skillet. Stir everything together until well combined. The mixture will be quite thick and full of ingredients. Every spoonful should have a bit of everything. Remove the skillet from the heat. The quinoa is still uncooked at this point, which is perfect because it will cook in the oven and absorb all the flavorful liquids.
8. Transfer to Baking Dish
Pour the entire mixture from the skillet into your prepared baking dish. Use a spatula to spread it out evenly, making sure everything is distributed uniformly across the dish. Press down gently to make sure the quinoa is submerged in the liquid. If the mixture seems too dry and the quinoa isn’t mostly covered, you can add another quarter cup of chicken broth or water. The quinoa needs liquid to cook properly. Smooth the top into an even layer.
9. Cover and Bake
Cover the baking dish tightly with aluminum foil. Make sure the foil is sealed around the edges to trap steam inside, which helps cook the quinoa evenly. Place the covered dish in the preheated oven and bake for 35 minutes. During this time, the quinoa will absorb the liquid and cook through, the flavors will meld together beautifully, and everything will heat through completely. Don’t open the oven or remove the foil during this time because you’ll release the steam that’s cooking the quinoa.
10. Add the Cheese Topping
After 35 minutes, carefully remove the baking dish from the oven and remove the foil, being cautious of the hot steam that will escape. The casserole should be bubbling around the edges and most of the liquid should be absorbed. The quinoa should be tender when you test it with a fork. Sprinkle the remaining cup of shredded cheese evenly over the entire surface of the casserole. You want a generous layer that will melt into a beautiful golden blanket.
11. Final Bake
Return the uncovered casserole to the oven and bake for an additional 10 to 15 minutes until the cheese is completely melted, bubbly, and lightly golden in spots. If you want the cheese more browned and crispy, you can turn on the broiler for the last two to three minutes, but watch it carefully because cheese can go from perfect to burned very quickly under the broiler. The casserole should be bubbling vigorously and the cheese should be melted and gorgeous.
12. Rest Before Serving
Remove the casserole from the oven and let it rest for about five to ten minutes before serving. This resting time allows the casserole to set up slightly, making it easier to scoop out clean portions that hold together rather than being soupy. The flavors also settle and meld during this time. The casserole will still be piping hot after resting.
13. Garnish and Serve
Sprinkle the chopped fresh cilantro generously over the top of the casserole. The bright green cilantro adds color and a fresh herbal note that cuts through the richness. Cut the lime into wedges and arrange them around the serving dish or place them on the side. Scoop generous portions of the casserole onto plates and let everyone squeeze fresh lime juice over their serving. The lime juice adds brightness and really makes all the flavors pop. Serve with sour cream, sliced jalapeños, and diced avocado on the side for people to customize their portions.
14. Serving Suggestions
This casserole is a complete meal on its own with protein, grains, vegetables, and dairy all in one dish, but you can serve it alongside simple accompaniments if desired. Tortilla chips and salsa, a simple green salad, Mexican rice, or warm flour tortillas all pair nicely. The casserole is also excellent topped with crushed tortilla chips for extra crunch, a dollop of guacamole, pickled jalapeños, or hot sauce for those who like extra heat.
15. Nutritional Information Per Serving
- Calories – 385
- Protein – 32 grams
- Total fat – 12 grams
- Saturated fat – 5 grams
- Carbohydrates – 40 grams
- Fiber – 7 grams
- Sugar – 6 grams
- Cholesterol – 70 milligrams
- Sodium – 780 milligrams
16. Helpful Tips
Quinoa is a complete protein containing all nine essential amino acids, which makes this casserole especially nutritious and satisfying. It also provides more protein and fiber than rice, making it a healthier alternative for casseroles. The quinoa should always be rinsed before using to remove the bitter coating. If you forget this step, your casserole may have an unpleasant bitter aftertaste. Using chicken broth instead of water to cook the quinoa adds tremendous flavor. For even more depth, you can use a high-quality chicken stock or bone broth. Vegetable broth works perfectly for a vegetarian version if you omit the chicken or replace it with extra beans or tofu. The chicken can be substituted with leftover rotisserie chicken to save time. You’ll need about three cups of diced cooked chicken. This is an excellent way to use up leftover chicken and makes the recipe even faster. Ground turkey or ground chicken also work well if you prefer. Just brown it with the vegetables instead of cooking whole chicken breasts. For a vegetarian version, omit the chicken entirely and add an extra can of beans, or include diced zucchini, mushrooms, or sweet potato for additional substance. The protein from the quinoa and beans makes this satisfying even without meat. The vegetables in this recipe are flexible and can be adjusted based on what you have available. Poblano peppers add great flavor if you can find them. Diced zucchini, mushrooms, or spinach can be added for extra nutrition. Just make sure any added vegetables are diced small enough to cook through in the oven time. Fresh corn cut from the cob is wonderful when corn is in season, but frozen corn works perfectly year-round and is much more convenient. If using canned corn, make sure to drain it well. The diced tomatoes with green chilies, often sold as Rotel, add great flavor and a bit of heat. If you can’t find them or prefer less spice, use regular diced tomatoes and add a small can of diced green chilies separately. Fire-roasted tomatoes add a smoky depth that’s particularly delicious. The spice level can be adjusted to suit your family’s preferences. For milder flavor, reduce or omit the cayenne pepper and use mild chili powder. For spicier casserole, increase the cayenne, add diced jalapeños with the vegetables, or use hot chili powder and pepper jack cheese instead of the Mexican blend. The cheese topping can be customized with your favorite melting cheeses. Sharp cheddar, Monterey Jack, pepper jack, or a four-cheese Mexican blend all work beautifully. For a healthier version, reduce the cheese to one cup total or use a reduced-fat cheese blend. This casserole is ideal for meal prep because it makes eight generous servings and keeps beautifully. Store leftovers in airtight containers in the refrigerator for up to four days. Reheat individual portions in the microwave for two to three minutes until heated through, or reheat the entire casserole covered with foil in a 350-degree oven for about 20 minutes. The casserole can be assembled completely up to 24 hours ahead and refrigerated before baking. Just add an extra ten minutes to the covered baking time since it will be starting from cold. This makes it perfect for entertaining or busy weeknights when you can prep ahead. You can also freeze this casserole either before or after baking. To freeze unbaked, assemble everything in a freezer-safe dish, cover tightly with plastic wrap and then foil, and freeze for up to three months. Thaw overnight in the refrigerator before baking as directed. To freeze after baking, cool completely, portion into individual servings, and freeze in airtight containers for up to three months. The quinoa texture may be slightly softer after freezing, but the flavor remains excellent. If your casserole seems dry after baking, you may not have used enough liquid or the quinoa may have needed more cooking time. Next time, add an extra quarter cup of broth and make sure the foil is sealed tightly to trap all the steam. If it seems too soupy, let it rest for longer after baking to allow the quinoa to absorb the excess liquid, or bake it uncovered for an extra five minutes. Every oven is slightly different, so you may need to adjust the baking time slightly. The casserole is done when the quinoa is tender, the liquid is mostly absorbed, and everything is heated through. Test the quinoa by tasting a bite from the center of the dish where it takes longest to cook. This recipe can easily be doubled and baked in two dishes for feeding a crowd or for meal prep. You can also halve the recipe and bake it in an 8 by 8 inch dish for smaller households. Just reduce the baking time by about five minutes. The combination of quinoa and black beans provides complete protein with all essential amino acids, making this casserole especially satisfying and nutritionally complete even without the chicken. Add plenty of colorful vegetables and you have a genuinely healthy comfort food that doesn’t sacrifice flavor.
