I'm a big fan of casseroles. I mean, what's not to like about throwing all the ingredients into a dish, putting it in the oven to bake, and then bringing it right to the table to serve?
But with the onset of spring, I'm ready to say goodbye to super-heavy casseroles and embrace slightly lighter versions. This BBQ chicken casserole — with quinoa, black beans, and corn — fits the bill perfectly.
To truly make this a toss-in-a-casserole-dish-and-bake dinner, you need to do a bit of prep ahead of time. Make a big batch of quinoa and roast a whole chicken (or use a store-bought rotisserie chicken!) over the weekend, and then you'll be all set to assemble your casserole on a busy weeknight.
Simply stir quinoa, shredded Colby Jack cheese, shredded chicken, black beans, corn, and your favorite BBQ sauce together and pour into a casserole dish. Top with more shredded cheese, bake, and then garnish with your favorite toppings (fresh cilantro, extra BBQ sauce, finely chopped red onion, sour cream, and diced avocado are all great options).
→ Get the Recipe: BBQ Chicken Quinoa Casserole from Gimme Some Oven