So I’m probably like everyone else who is trying to get healthy–I’ve signed up for numerous different newsletters from various sites that then send out different recipes within their newsletters. One of the sites that I get newsletters from is verywell.com and they have a vast assortment of different recipes on their page. Also their newsletter may contain recipes from different people, and then link back to that person’s blog.
The recipe that I just cooked today, was from their website and was the Mexican Chicken Verde Quinoa Casserole (you can click on the link and find the original recipe that had been posted. Below is my take on the recipe, and it is a keeper, and one that still needs just a little bit of playing with to get just right.
Mexican Chicken Verde Quinoa Casserole
A southwest style casserole, that is easy to throw together, tastes great and gives plenty of leftovers for lunches for the week.
1. Preheat oven to 375 degrees
2. In large bowl mix together the chicken, quinoa, black beans, yellow squash (or zucchini), corn, chilies, salsa, and spices.
3. Pour into a greased large casserole dish
4. Pour the broth over the top, top with peppers & onions
5. Cover and place in the oven for 30-40 minutes. Remove the lid and sprinkle with cheese. Place back in oven and bake another 30 minutes.
6. Let casserole sit for 10-15 minutes so that the liquid can finish absorbing.
When I made this I mixed everything together and poured into the casserole dish. It worked, though not all of the chicken broth was absorbed even after sitting for 15 minutes before dishing up. I think when I make it again, I will place the quinoa on the bottom of the casserole dish, and then layer everything else above it. Hopefully that will help the quinoa absorb all the liquid. Or I might try cutting back on the amount of chicken broth that I originally added.
Takeaway message--this is a delicious meal that is easy to make, makes sure that you get your veggies in and fills you up as well.