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diabetes friendly mexican chicken verde casserole

Total Time 90 min
Prep 30 min, Cook 60 min
Yield 6, 2 cup servings (395 cals)
This cheesy Mexican quinoa casserole is a crowd pleaser! With 10 grams of fiber and 34 grams of protein per serving, it’s a stick to your ribs kind of meal. Better yet, it’s made in only one dish to minimize cleanup.

Besides the fact that this recipe is easy, delicious, and only requires a casserole dish, knife, and cutting board to prepare, one of my favorite things about this dish is just how easy it is to adapt to a variety of tastes and dietary needs. See all of the suggestions below

Ingredients
1 pound chicken breast, chopped into bite sized pieces
1 cup quinoa, rinsed
2 cups black beans, canned, drained and rinsed
2 medium yellow squash or zucchini, chopped
8 ounces mushrooms, quartered
1 4-ounce can green chilies, drained
¾ cup salsa verde
1 tablespoon chili powder
1.5 teaspoons cumin
¼ teaspoon salt
¼ teaspoon black pepper
1.5 cups low-sodium chicken broth
2 cups frozen peppers and onions
1 cup jack cheese, grated
Optional for serving: avocado, hot sauce, cilantro, green onions

Preparation
Preheat oven to 375 degrees.

Spray a large casserole dish with oil. In the dish, mix together chicken, quinoa, black beans, yellow squash, mushrooms, chiles, salsa, spices, salt, and pepper.

Pour broth over the top, which helps move the quinoa to the bottom to cook through. Top with frozen peppers and onions.

Cover and place in the oven for 30 minutes. Remove lid and sprinkle cheese over the top. Place back in the oven and bake for another 30 minutes.
Let sit for 10 minutes so the liquids can finish absorbing, then serve with desired garnishes