Chicken Quinoa Casserole

Casseroles get a bad rap if you ask me.  Mention the word casserole to someone and you'll likely see a them turn their nose up. 

Here's what I love about casseroles: 
1.  I can put them together ahead of time and pop them in the oven at dinner time.
2.  I can sneak all kinds of healthy vegetables and whole grains into casseroles and they remain relatively undetected. 
3.  They're easy for me to make and hand out to family and friends who are in need of an extra meal. 
4.  Casseroles are an all in one meal.  Protein, vegetables, whole grains - all in one pan.  No sides necessary.  Sometimes it's hard enough to get dinner on the table - forget preparing fancy side dishes. 

Chicken Quinoa Casserole
1 cup cooked quinoa
2 teaspoons olive oil
1 poblano pepper, chopped
1/2 cup onion, chopped
1 garlic clove, minced
1 Tablespoon flour
1 teaspoon cumin
1 teaspoon chili powder
1 cup chicken stock
1/2 can fire roasted tomatoes
1 can chopped green chilies
1 cup shredded, cooked chicken breasts
1 cup Monterrey jack cheese

Heat oil in a dutch oven.  Add poblano, onion and garlic.  Saute 5 minutes.

Stir in flour, cumin and chili powder. 

Stir in tomatoes, green chilies and stock. Bring to a boil.  Reduce heat and simmer 8 minutes. 

Remove from heat.  Stir in chicken and quinoa. 

Spread 1/2 of the chicken mixture in an 8 inch square pan.  Sprinkle with cheese.  Repeat layers. 

Bake 20 minutes at 400.

Serve with sliced avocado. 

My family gobbled this casserole up with multigrain tortilla chips.  That little bit of crunch really helped put this casserole over the top.  Help me bring casseroles back to the dinner table without the yucky faces.  

Ciao!