Meal Prep Chicken Casserole

$- 2 cups cooked chicken, shredded - 1 cup cooked quinoa - 1 can (15 oz) black beans, drained and rinsed - 2 cups frozen mixed vegetables (carrots, peas, corn) For this casserole, I love using cooked chicken. It saves time. You can use leftover chicken or rotisserie chicken. Quinoa adds a nice texture and protein. Black beans give it a hearty feel. Mixed vegetables bring color and nutrients. - 1 teaspoon garlic powder - 1 tablespoon taco seasoning - 1 cup chicken broth Seasonings are key for flavor. Garlic powder gives a nice taste. Taco seasoning adds a fun twist and a bit of spice. Chicken broth makes the dish moist and tasty. - 1 cup shredded cheddar cheese - Salt and pepper to taste - 2 tablespoons olive oil Cheddar cheese on top melts beautifully. It adds richness. Salt and pepper balance the flavors. Olive oil helps blend everything together. Use good quality oil for the best taste. {{ingredient_image_1}} - Preheat the oven to 375°F (190°C). This helps cook the casserole evenly. - In a large mixing bowl, mix together the cooked chicken, cooked quinoa, black beans, frozen mixed vegetables, diced tomatoes, and ¾ cup of cheddar cheese. Make sure everything is well combined. - In a separate bowl, whisk together 1 cup of chicken broth, garlic powder, taco seasoning, and 2 tablespoons of olive oil. This blend adds great flavor to the dish. - Pour the broth mixture over the chicken and vegetable mixture. Stir it all together until everything is coated. Season with salt and pepper to taste. - Transfer the combined mixture to a greased 9x13-inch casserole dish. Spread it out evenly. - Top the casserole with the remaining ¼ cup of shredded cheddar cheese. This will melt nicely during baking. - Cover the casserole dish with aluminum foil and bake for 25 minutes. - After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and looks slightly golden. - Let the casserole cool for a few minutes before slicing and serving. Enjoy your tasty meal! Portion control helps you enjoy meals all week. Divide the casserole into six equal portions. Use glass containers with tight lids. This keeps the food fresh and makes it easy to grab on busy days. For efficient reheating, use the microwave or oven. If using the microwave, heat each portion for two minutes. Stir halfway through to warm evenly. In the oven, preheat to 350°F (175°C) and bake for about 15 minutes. Cover with foil to keep it moist. You can replace chicken with turkey or tofu. Turkey works well and stays tender. Tofu adds a great texture and absorbs flavors. If you want alternatives to quinoa, try brown rice or couscous. Brown rice adds a hearty touch, while couscous cooks quickly and is light. To boost the flavor, add spices like cumin or smoked paprika. These spices add depth and warmth to the dish. For garnishes, sprinkle fresh cilantro or add avocado slices. This adds a pop of color and freshness. You can also try a dollop of sour cream for creaminess. Pro Tips Use Rotisserie Chicken: For a quick and flavorful option, use store-bought rotisserie chicken to save time on cooking and shredding. Customize Your Vegetables: Feel free to swap in your favorite vegetables or whatever you have on hand, like bell peppers or spinach, for added nutrition. Make It Ahead: This casserole can be assembled a day in advance and stored in the fridge, making it an ideal meal prep option. Freezing Tips: To freeze leftovers, portion the casserole into airtight containers and store for up to 3 months. Reheat thoroughly before serving. {{image_2}} You can change this casserole to fit your needs. For a vegetarian version, swap the chicken for lentils or chickpeas. This keeps the protein high while making it plant-based. You can also add more veggies, like spinach or zucchini. For a spicy version, add diced jalapeños. Mix them in with the chicken and veggies. This gives the dish a nice kick. Adjust the amount based on your heat preference. Using seasonal veggies can make this dish even better. In summer, try adding fresh corn, bell peppers, or zucchini. These bright flavors shine when the casserole bakes. In winter, switch to heartier veggies. Use broccoli, cauliflower, or Brussels sprouts. They add great texture and taste to the dish. You can play with different flavors to change this casserole's style. For an Italian twist, try different cheeses. Use mozzarella or parmesan instead of cheddar. Add herbs like basil or oregano for that classic Italian taste. For a Mediterranean twist, mix in olives and feta cheese. This adds a salty, tangy flavor. You can even include some artichoke hearts for extra taste. To keep your meal prep chicken casserole fresh, store it right. First, let it cool completely before storing. Use airtight containers for the fridge. This keeps moisture in and bacteria out. You can also freeze portions for later. Use freezer-safe containers or bags. Label them with the date. This way, you’ll know when to use them. When it’s time to eat, you can reheat your casserole in the microwave or oven. For the microwave, place a portion in a bowl. Heat in 1-minute intervals until warm. Stir in between to heat evenly. If you use the oven, preheat to 350°F (175°C). Cover with foil to keep it moist. Bake for 20 to 25 minutes until heated through. This method keeps the texture and flavor nice. In the fridge, your chicken casserole lasts about 3 to 4 days. Look for signs of spoilage. If it smells off or has a strange color, it’s best to toss it. Freezing can extend its life up to 3 months. Just remember to check for freezer burn, which can ruin the taste. Enjoy your meal prep with confidence! To make this chicken casserole gluten-free, you need to swap some ingredients. Use gluten-free quinoa instead of regular quinoa. Always check that your chicken broth is gluten-free. You can also use gluten-free taco seasoning or make your own with spices like cumin and paprika. This way, you can enjoy the dish without worry. Yes, you can use raw chicken. Just make sure to cook it properly. Cut the raw chicken into small pieces. Sauté it in a pan with some olive oil until it’s no longer pink. Then, mix it in with the other ingredients. Baking time may increase by about 10-15 minutes. Always check that the chicken reaches an internal temperature of 165°F (75°C). Absolutely! You can prep this casserole a day in advance. Just mix all the ingredients and store them in the fridge. When you’re ready, bake it straight from the fridge. If you want to freeze it, cover it well and freeze before baking. Thaw it in the fridge overnight before baking. This makes meal prep easy and quick during busy days. This blog post covered a tasty chicken casserole with simple steps and ingredient tips. You learned about main ingredients like chicken and quinoa, coupled with seasonings for great flavor. We discussed how to prepare and bake, plus meal prep strategies to save time. Variations allow you to make it exciting and unique. Finally, safe storage methods help keep your dish fresh longer. You have all the tools to make this delightful casserole your own. Enjoy creating your version that fits your taste and needs!$

Meal Prep Chicken Casserole

A hearty and nutritious chicken casserole perfect for meal prep.

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

2 cups cooked chicken, shredded
1 cup cooked quinoa
1 can (15 oz) black beans, drained and rinsed
2 cups frozen mixed vegetables (carrots, peas, corn)
1 cup diced tomatoes (canned or fresh)
1 cup shredded cheddar cheese
1 teaspoon garlic powder
1 tablespoon taco seasoning
1 cup chicken broth
to taste salt and pepper
2 tablespoons olive oil

Instructions

Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken, cooked quinoa, black beans, frozen mixed vegetables, diced tomatoes, and ¾ cup of cheddar cheese.
In a separate bowl, whisk together the chicken broth, garlic powder, taco seasoning, and olive oil.
Pour the broth mixture over the chicken and vegetable mixture and stir to combine thoroughly. Season with salt and pepper to taste.
Transfer the mixture to a greased 9x13-inch casserole dish, spreading it evenly.
Top the casserole with the remaining ¼ cup of shredded cheddar cheese.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
Once finished, allow the casserole to cool for a few minutes before slicing and serving.

Notes

Garnish with fresh cilantro or avocado slices before serving for added freshness and color. Store in individual portions for easy meal prep throughout the week!

Keyword casserole, chicken, healthy, meal prep, quinoa