A serving of Southwest chicken quinoa casserole in a bowl topped with sour cream and jalapeño slices.

Southwest Chicken Quinoa Casserole

This family-friendly Southwest Chicken Quinoa Casserole comes together quick and is a complete meal when served with your favorite toppings. 

Prep: 20 mins.Cook: 55 mins.Total: 1 hr, 15 mins
Servings: Serves 8


  • Cooking spray
  • 1 lb. boneless, skinless chicken, cooked and diced* (about 22 ½ cups cooked)
  • 2 teaspoons chili powder 
  • ½ teaspoon ancho chili powder or an additional ½ teaspoon chili powder for less heat
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon oregano
  • ½ teaspoons smoked paprika or regular paprika
  • 1 teaspoon salt
  • ½ cup dry quinoa (uncooked) 
  • 1 (14 oz) can fired-roasted canned tomatoes
  • 1 (8 oz) can tomato sauce
  • 1 cup water or chicken broth
  • 1 medium bell pepper, diced (any color) 
  • 1 jalapeno, seeds and membranes removed, diced (omit for less heat)
  • 1 (10- oz) bag frozen cauliflower rice
  • 1 (15 oz) can black beans, drained and rinsed or (may sub 1 1/2 cups cooked lentils)
  • 1 ½ cups frozen corn
  • 1 (4-ounce) can diced green chiles
  • 8 ounces (one block or bag) shredded colby jack or cheddar cheese (2-2 ½ cups), divided
  • Optional toppings: sour cream, salsa, chopped fresh cilantro, green onion, jalapeño slices, fresh lime wedges, sliced or diced avocado, etc.


  1. Preheat the oven to 375℉. Spray a 9×13-inch glass baking dish with cooking spray and set aside. 
  2. To the baking dish, add the diced chicken, seasonings, quinoa, tomatoes, tomato sauce, water, bell pepper, jalapeño, black beans,  frozen cauliflower rice, corn, green chiles, and about 1 ¼ cup of cheese and stir well to combine.
  3. Cover the baking dish tightly with aluminum foil and bake for 50-60 minutes or until the quinoa is tender.
  4. Remove the foil from the baking dish and sprinkle the top with the remaining cheese and bake for an additional 3-5 minutes or until the cheese has melted. Remove from the oven and let it stand for 15 minutes. Serve with optional toppings.
  5. Store any leftovers in an airtight container in the refrigerator for up to 4 days. May be frozen for longer storage. 


* May substitute rotisserie chicken, if desired. Or use our recipe for perfect chicken breasts on the stovetop or Easy Instant Pot Shredded Chicken.  

Nutrition Information

  • Serving Size: 1/8 recipe
  • Calories: 330
  • Fat: 12 g
  • (Sat Fat: 6 g)
  • Sodium: 690 mg
  • Carbohydrate: 30 g
  • (Fiber: 7 g
  • Sugar: 6 g)
  • Protein: 27 g
  • Cholesterol: 150 mg


© The Real Food Dietitians
Recipe By: Jessica Beacom
Overhead view white bowl filled with zuppa toscana soup

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