Mexi-Quinoa Chicken Casserole

By Brianne Coones

4.25 / 5

20min

35min

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2 cups chicken broth
1 cup quinoa
2 tablespoons olive oil divided
3 skinless, boneless chicken breast halves cut into bite-size pieces
1 onion chopped
1 green bell pepper chopped
1 jalapeno pepper chopped
1 (15 ounce) can black beans rinsed and drained
1 ½ cups salsa
1 (6 ounce) can tomato paste
2 teaspoons garlic salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
¼ cup sour cream
¼ cup shredded Cheddar cheese