Creamy Chicken Quinoa and Broccoli Casserole is a wholesome, comforting dish packed with lean protein, healthy grains, and nutritious veggies. With a creamy, cheesy sauce binding everything together, this casserole is perfect for busy weeknights, meal prep, or family dinners. It’s a well-balanced meal in one pan that’s satisfying, flavorful, and easy to make.
Why You’ll Love This Recipe
- Loaded with protein from chicken and quinoa
- A healthier twist on traditional casseroles with nutrient-rich ingredients
- Creamy and cheesy without being overly heavy
- Great for meal prep and freezer-friendly
- Kid-friendly and perfect for feeding a crowd
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked quinoa
- Cooked and shredded or diced chicken breast
- Fresh or frozen broccoli florets
- Onion (optional, for extra flavor)
- Garlic
- Chicken broth
- Milk (or unsweetened non-dairy milk)
- Shredded cheddar cheese
- Cream cheese or plain Greek yogurt
- Olive oil or butter
- Salt
- Black pepper
- Paprika (optional)
directions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil or butter over medium heat. Sauté chopped onion and garlic until fragrant and translucent.
- Add broccoli and cook for 3–4 minutes (if using frozen broccoli, thaw and drain first).
- In a large bowl, combine cooked quinoa, shredded chicken, broccoli mixture, chicken broth, milk, cream cheese or yogurt, and half of the shredded cheddar cheese. Stir until well combined.
- Season with salt, pepper, and paprika if using.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the remaining cheddar cheese on top.
- Bake uncovered for 25–30 minutes, or until bubbly and golden on top.
- Let rest for 5 minutes before serving.
Servings and timing
This recipe makes about 6 servings.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Variations
- Add mushrooms: Sauté mushrooms with the onions for extra umami flavor.
- Use rotisserie chicken: A great time-saver when you’re short on time.
- Go dairy-free: Use non-dairy cheese, plant-based milk, and dairy-free yogurt.
- Make it spicy: Add a pinch of cayenne or chopped jalapeños for a kick.
- Swap the grain: Brown rice or farro can be used instead of quinoa.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm individual portions in the microwave or reheat the whole casserole in the oven at 350°F until heated through.
To freeze, let the casserole cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, assemble it ahead and refrigerate for up to 24 hours before baking.
What type of quinoa works best?
White quinoa has a milder taste and works well, but red or tri-color quinoa also adds texture and color.
Do I need to pre-cook the broccoli?
Lightly steaming or sautéing helps ensure it’s tender, especially if you’re using fresh broccoli.
Can I use canned chicken?
Yes, though fresh or rotisserie chicken gives better texture and flavor.
Is it okay to skip the cheese?
You can, but the cheese adds to the creaminess and flavor—use a dairy-free option if needed.
Can I add other vegetables?
Absolutely. Peas, carrots, spinach, or bell peppers are all great additions.
How can I make this vegetarian?
Omit the chicken and add chickpeas, white beans, or extra veggies for a protein boost.
Can I use a different type of cheese?
Yes! Monterey Jack, mozzarella, or even a sharp white cheddar all work well.
Will the quinoa get mushy?
Not if it’s cooked just until tender before being added. Avoid overcooking the quinoa.
Can I use a different grain instead of quinoa?
Yes, brown rice, couscous, or even orzo can work, but adjust cooking times as needed.
Conclusion
Creamy Chicken Quinoa and Broccoli Casserole is a delicious and nourishing dish that brings together the best of comfort and nutrition. With tender chicken, fluffy quinoa, crisp-tender broccoli, and a creamy, cheesy sauce, it’s a guaranteed hit for weeknight dinners or meal prep. Easy to customize and loved by all ages, this casserole is sure to become a family favorite.
PrintCreamy Chicken Quinoa and Broccoli Casserole
This creamy chicken quinoa and broccoli casserole is a healthy twist on classic comfort food. Packed with protein, whole grains, and veggies, it’s made without canned soup and comes together with a homemade creamy sauce. Perfect for meal prep or a cozy family dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
For the Casserole:
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1 cup uncooked quinoa, rinsed
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2 cups low-sodium chicken broth
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1 tablespoon olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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3 cups small broccoli florets (fresh or frozen)
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2 cups cooked, shredded chicken breast
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon dried thyme
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½ teaspoon paprika
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¼ teaspoon crushed red pepper flakes (optional)
For the Creamy Sauce:
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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1½ cups milk (2% or whole)
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½ cup plain Greek yogurt
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1½ cups shredded sharp cheddar cheese, divided
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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In a medium saucepan, bring quinoa and chicken broth to a boil. Reduce heat, cover, and simmer for 15 minutes, or until quinoa is fluffy and liquid is absorbed. Set aside.
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In a large skillet, heat olive oil over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and cook 1 minute more.
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Stir in broccoli and cook for 4–5 minutes until it begins to soften. (If using frozen broccoli, thaw and drain first.)
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Add the cooked quinoa and shredded chicken to the skillet. Season with salt, pepper, thyme, paprika, and red pepper flakes.
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In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
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Slowly whisk in milk, cooking until thickened, about 3–4 minutes.
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Remove from heat and stir in Greek yogurt and 1 cup of the cheese.
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Pour the sauce over the chicken mixture and stir to combine.
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Transfer the mixture to the prepared baking dish and sprinkle with the remaining ½ cup cheese.
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Bake uncovered for 25–30 minutes, until hot and bubbly. Let cool slightly before serving.
Notes
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Great for leftovers—store in the fridge for up to 4 days.
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You can use rotisserie chicken for convenience.
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Add mushrooms or spinach for extra veggies.
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To make it gluten-free, use a 1:1 gluten-free flour blend in the sauce.