1 C uncooked quinoa
1 1/2 C cream of chicken soup
28 oz can of diced tomatoes, drained
2 tbsp taco seasoning
2 tbsp milk
1 C frozen corn
1 can black beans
2 tsp diced green chilies
1 1/2 C shredded cheese
1. Preheat oven to 350
2. Mix chicken, quinoa, soup, tomatoes, seasoning, milk, corn and beans, green chilies and half the cheese
3. Place in a greased 9x13 pan
4. Cover and bake for 40 minutes
5. Remove cover and bake for an additional 10 minutes
6. Let stand for 10 minutes before serving.
(inspired by Fiesta Chicken Casserole, by Plain Chicken)
