Chili Chicken, Kale & Quinoa Casserole

Chili Chicken, Kale & Quinoa Casserole

Health Rating
Prep Cook Ready in Servings
15 min 50 min 1 h 5 min 8
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Ingredients


1 can (15oz) Black beans, canned (rinsed and drained)
1 1/2 cup, shredded Cheddar cheese (or Tex Mex blend)
3 cup shredded Chicken, cooked (from rotisserie or breast)
2 tsp Chili powder
1/2 cup Cilantro (coriander) (plus extra for garnish)
4 spray (about 1/3 second) Cooking spray, vegetable oil
2 tsp Cumin
1 tbsp Garlic powder
1/2 cup Green onion, scallion, ramp (chopped, plus extra for garnish)
6 leaves Kale (finely chopped)
1 1/2 cup, shredded Mozzarella cheese, partially skimmed (or Tex Mex blend)
1 cup Quinoa, uncooked
1 cup Salsa, ready-to-serve (choose low sodium if possible)
1 1/2 cup Sweet corn, canned, undrained (rinsed and drained)
1 cup Tomato sauce, canned

Instructions


Preheat oven to 350 degrees F and spray 9 x 13 baking dish with cooking spray.

Cook quinoa as per package instructions and add to a large mixing bowl along with kale and mix to combine. You need quinoa to be hot, so it cooks down and reduces kale in size. This saves the extra step of sautéing.

Add remaining ingredients, reserving 1 1/2 cup cheese for topping, and mix well to combine. Transfer mixture to a baking dish and press on it gently to flatten. Sprinkle with remaining cheese and bake for 30 minutes uncovered.

Remove from the oven and sprinkle with additional cilantro and green onions. Serve warm.

Storage Instructions: Refrigerate in an airtight container for up to 3 days.
Freezing Instructions: Do not bake at all. Just freeze assembled in a baking dish. Bake frozen 15 minutes longer than the original recipe calls for. Under bake by 15 minutes and freeze cooled. Reheat in the oven at 375 for 15 mins (whole, assembled). Bake, cut, freeze in individual portions and then defrost in a microwave.

Nutrition Facts

Per Portion

Calories 487
Calories from fat 187
Calories from saturated fat 84
Total Fat 20.8 g
Saturated Fat 9.3 g
Trans Fat 0
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 6.6 g
Cholesterol 85 mg
Sodium 1039 mg
Potassium 948 mg
Total Carbohydrate 40 g
Dietary Fiber 8.4 g
Sugars 4.5 g
Protein 36 g

Dietary servings

Per Portion


Grain 1.1
Meat 0.8
Meat Alternative 0.3
Milk Alternative 0.9
Vegetables 2.0

Energy sources


Pygal32%454.69981055148.95653353838%371.286853394282.31634197729%310.241245242141.76675254532%38%29%CarbohydratesFatProtein
Recipe from:
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