Foodie Friday: Chili Chicken, Kale & Quinoa Casserole

It seems like I'm not getting much posting done these days, other than Foodie Friday but I promise I'm working on several other posts! In the mean time, enjoy the delicious recipes and let me know what you think of them. 

Here is a fairly clean recipe that is great for cool days, pot lucks or simply a cozy family dinner. I have made it on several occasions and it seems to be a big hit. My little ones also love it! What more can I ask for?!?  


  • 1 cup quinoa 
  • 3 chicken breast - cooked & shredded
  • 1 can black beans - rinsed and drained
  • 1 can of corn or 1 1/2 cups - rinsed
  • 6 kale leaves - finely chopped ((I've also used baby spinach and it's delicious))
  • 1/2 cup fresh cilantro  + extra for topping ((optional))
  • 1/2 cup green onions + extra for topping ((optional))
  • 1 cup salsa
  • 1 cup tomato sauce
  • 2 tsp. chili powder
  • 2 tsp. cumin
  • 1 Tbsp. garlic powder
  • 3 cups of your favorite cheese ((We use colby jack))
  • Jalapenos ((optional))


  1. Preheat oven to 350° & spray 9x13 casserole dish with cooking spray.
  2. Boil or bake chicken while preparing quinoa.
  3. Cook quinoa as directed on package. Once cooked, add to a large bowl and immediately add kale so that it cooks down in the heat.
  4. Add remaining ingredients. Save 1 1/2 cups of cheese for the topping. 
  5. Pour into casserole dish and press to flatten. Sprinkle with cheese and bake for 30 minutes uncovered. 
  6. If desired, top with extra green onions and cilantro.

Inspired by ifoodreal.


Posted on October 10, 2014 and filed under Foodie Friday.