BBQ Chicken Quinoa Casserole



  • 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.


  1. Preheat oven to 375°F.
  2. In a large bowl or baking dish, stir together quinoa, 1 1/2 cups cheese, chicken, black beans, corn and bbq sauce until combined.  Transfer the quinoa mixture to a baking dish (or leave it, if you’re mixing this up in the baking dish), and sprinkle the remaining 1/2 cup cheese evenly on top.
  3. Bake for 15-20 minutes, or until the cheese is melted and the casserole is warmed through.  Remove from the oven, and drizzle the top of the casserole with a little extra bbq sauce, and top with your desired (optional) garnishes.
  4. Serve immediately.

Detailed recipe and credit:
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