Chicken and Vegetable Quinoa Casserole Recipe

This chicken and vegetable quinoa casserole is loaded with tender chunks of chicken and cheddar cheese, then topped with crunchy tortilla chips. Such a satisfying and easy dinner recipe!

Casseroles. I love them. LOVE THEM. They usually have all the foods I need for a meal right there in one dish, and more often than not they are warm, comforting, and cheesy. This easy quinoa casserole is no exception. This recipe also uses some shortcuts to make it come together in a flash. I just know you will enjoy this one!

There is one bad thing about casseroles, which is that they aren’t always the prettiest foods. Stirring a bunch of ingredients together and baking them just doesn’t make for a nice presentation in most cases, but we don’t eat with our eyes, right? This casserole might look a little less than gorgeous, but just trust me that it makes up it in flavor.

I might have gone a little nuts with cheese in this recipe. Is two cups of cheese in one casserole too much? You could certainly back that off, but it sure did taste good. To speed up the prep, I used frozen quinoa and mixed vegetables that could be steamed in the microwave. I love frozen foods because most don’t have preservatives or anything in them, but they are so convenient to have on hand. My freezer is a bit ridiculous because I might like frozen foods a little too much. It is packed! Pack yours a little more with some mixed veggies and quinoa for this recipe, and I’m sure you will be glad you did.

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Chicken and Vegetable Quinoa Casserole Recipe

Votes: 1
Rating: 5
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Course

Main

Cuisine

American

Prep Time

15 minutes

Cook Time

30 minutes

Servings

MetricUS Imperial

Ingredients

• 2 teaspoons butter or olive oil
• 1 small yellow onion
• 1 pound boneless, skinless chicken breasts cut into bite-sizes pieces
• 1 teaspoon seasoned salt
• 2 cups cooked quinoa (try steam-in-bag frozen quinoa)
• 12 ounces steam-in-bag frozen mixed vegetables
• 10 ounces condensed cream of chicken soup I like Pacific brand.
• 1/3 cup milk
• 2 cups medium cheddar cheese divided
• 1 cup crushed tortilla chips

Course Main Cuisine American Prep Time 15 minutes Cook Time 30 minutes Servings MetricUS Imperial Ingredients 2 teaspoons butter or olive oil 1 small yellow onion 1 pound boneless, skinless chicken breasts cut into bite-sizes pieces 1 teaspoon seasoned salt 2 cups cooked quinoa (try steam-in-bag frozen quinoa) 12 ounces steam-in-bag frozen mixed vegetables 10 ounces condensed cream of chicken soup I like Pacific brand. 1/3 cup milk 2 cups medium cheddar cheese divided 1 cup crushed tortilla chips

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 375 degrees F. Spray a 9 x 13" baking dish with cooking spray and set aside.
2. Heat butter or oil in a skillet over medium-high heat. Add onion and chicken, and lightly sprinkle with seasoned salt. Cook and stir until chicken is cooked through.
3. While chicken cooks, heat frozen quinoa and vegetables in microwave according to package directions. (If making quinoa for this recipe, start it cooking in step one of this recipe according to package directions.)
4. In a large bowl, stir together chicken and onions, quinoa, vegetables, soup, milk, and one cup of cheddar cheese. Transfer mixture into prepared baking dish, and bake uncovered in preheated oven for 20 minutes.
5. Carefully sprinkle remaining cheese over the top of the casserole, and spread the crushed chips over the cheese. Bake an additional 10 minutes or until cheese is melted and bubbly. Serve and enjoy!

Want more casseroles? Oh my gosh, I have a lot. You can click here to see them all, but here are a few of my favorites. (It’s sort of like choosing a favorite child!)

Chicken and Rice Enchilada Casserole