Four Can Casserole Thursday, July 20, 2017


1 lb boneless, skinless chicken breast
low sodium chicken broth
2 cups cooked quinoa
7 oz can diced green chiles
10 oz can diced tomatoes and green chilies
14 oz can whole kernel corn, drained
1 cup salsa verde
hot sauce to taste (optional)
1/2 cup Mexican cheese blend


Cook the chicken in low sodium chicken broth until tender and shred with 2 forks. Combine chicken, quinoa, and the four cans (ok the fourth one is jar), and hot sauce (if using). Pour into a 9x13 casserole dish and sprinkle the cheese on top. Bake at 375 deg for about 25 to 30 minutes or until bubbly and brown.