Mexican Chicken Quinoa Casserole

Ingredients

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Quinoa

  Uncooked

  1 cup or 170g

• Chicken breast

  Broilers or fryers, meat only, raw

  18 oz or 510g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salsa verde

  Campbell soup company, pace

  1 cup or 256g

• Onions

  Raw

  4 tbsp chopped or 40g

• Pace diced green chilies

  Campbell soup company

  8 tbsp or 120g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Canned black beans

  Low sodium, drained

  1 cup or 260g

• Garlic powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chili powder

  Spices

  1 tsp or 3g

• Cheddar cheese

  3 cup, shredded or 339g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

Directions

1. Preheat oven to 375°F. Lightly coat a 9×13-inch baking dish with nonstick cooking spray and set aside.
2. Cook the quinoa according to package directions until tender; drain any excess liquid if present.
3. Season the chicken breasts all over with a pinch of salt and pepper. Heat the olive oil in a large skillet over medium heat; add the chicken and cook for about 5 minutes until lightly browned on the first side, then flip.
4. Pour in enough water to just cover the chicken. Cover and simmer gently until the chicken reaches 165°F in the thickest part, 7–10 minutes. Transfer to a plate, let cool slightly, then shred.
5. Fluff the cooked quinoa with a fork and season lightly with a pinch of salt and pepper.
6. In a large bowl, combine the quinoa, shredded chicken, salsa verde, onion, green chiles, corn, black beans, garlic powder, cumin, and chili powder. Fold in half of the cheese until evenly distributed.
7. Spread the mixture in the prepared baking dish and sprinkle the remaining cheese evenly over the top.
8. Bake until the casserole is heated through and the cheese is melted and bubbling, about 20 minutes.
9. Remove from the oven and garnish with cilantro and scallions just before serving.