BBQ Chicken Quinoa Casserole
Make BBQ Chicken Quinoa Casserole: a cheesy, crowd-pleasing bake with quinoa, chicken, beans, and BBQ sauce.
Ingredients
- 3 cups cooked quinoa* (see tutorial for how to cook quinoa)
- 2 cups (8 ounces) shredded Colby Jack cheese**, divided
- 2 cups shredded cooked chicken
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup whole-kernel corn, canned or frozen (then thawed)
- 1 1/4 cups KC Masterpiece Kansas City Classic BBQ Sauce, plus extra for drizzling on top
- optional garnishes: chopped fresh cilantro, finely-chopped red or green onions, diced avocado, sour cream, etc.
Instructions
Step 1: Preheat and prepare the dish
Preheat the oven to 375°F. While the oven comes up to temperature, set out your round white baking dish on the painted pine wood surface and ready a large mixing bowl or the same baking dish for combining — this recipe allows you to mix in the bowl and then transfer or mix directly in the baking dish. Make sure your cooked quinoa is fluffy and cooled slightly so it won’t steam excessively in the oven; have the shredded chicken flaked into bite-sized strands and the Colby Jack cheese measured into the bowl in two portions.
Step 2: Combine the filling and top with cheese
In a large bowl, stir together the cooked quinoa, 1 1/2 cups of the shredded Colby Jack cheese, shredded cooked chicken, rinsed black beans, whole-kernel corn, and 1 1/4 cups of Kansas City–style BBQ sauce until everything is evenly coated and the quinoa grains are studded with beans and corn. Transfer the combined mixture into the round white baking dish if you mixed separately, smoothing the surface with a spatula so the ingredients sit evenly. Sprinkle the reserved 1/2 cup of shredded Colby Jack cheese evenly over the top so there’s a visible thin layer of pale orange shreds ready to melt in the oven.
Step 3: Bake, finish and serve
Bake the topped casserole for 15–20 minutes, until the cheese is fully melted, slightly glossy, and the casserole is warmed through. Remove it from the oven, drizzle a little extra BBQ sauce over the melted cheese in a few artful streaks, then scatter optional garnishes — chopped fresh cilantro, finely chopped red onions for pops of purple, diced avocado for creaminess, and a small dollop of sour cream if you like — across the surface. Serve immediately from the round baking dish while the textures are a contrast of warm, melted cheese, tender shredded chicken, and toothsome quinoa.
Notes
- Let cooked quinoa cool slightly before mixing to avoid excess moisture.
- Use rotisserie chicken to save time and add flavor.
- Reserve some BBQ sauce to drizzle on top after baking for brightness.
- Freeze individual portions for easy make-ahead meals.
- Adjust cheese and sauce to taste for creaminess and sauciness.