"Mexican" Quinoa Casserole

This is one of the husband's favorite casseroles, which is saying quite a bit, because he never met a casserole he didn't like.  It makes a great weeknight dinner, though there are a number of steps, so if I am pressed for time   use store-bought cooked chicken and beans for this.

Mexican Quinoa Casserole


Nouns-
2 cups dry quinoa or rice
3 cups chicken or vegetable broth
1 onion, chopped
1 bell pepper, chopped
1-2 cups corn kernels
2 boneless skinless chicken breasts, cubed
1 cup salsa
1 can tomato soup
1 cup shredded cheddar cheese
1 cup crushed tortilla chips
2 cups cooked black beans (or pinto, if you prefer)
2 tbsp chili powder
2 cloves garlic, minced
olive oil


Verbs-
Preheat the oven to 350.  In rice cooker or medium pot, cook the rice or quinoa according to package directions, but using broth in place of water.  While that is cooking, saute the chicken in a little olive oil over medium heat  for about 5 minutes.  Add the onion and pepper and saute another 5 minutes.  Add the garlic and half the chili powder and cook until chicken is done, another 2 minutes or so, then remove from heat.  Now you're ready to assemble the casserole.  Grease a large casserole dish and pour the beans in the bottom.  In a large bowl, combine the salsa, tomato soup and remaining chili powder.  Add the chicken mixture and quinoa/rice and stir to combine.  Pour the mixture over the beans.  Top with the shredded cheese and chips.  Bake for 15 minutes, or until cheese is melted.