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Creamy Chicken Quinoa and Broccoli Casserole

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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.

Ingredients

Scale

For the Casserole:

  • 1 cup uncooked quinoa, rinsed

  • 2 cups low-sodium chicken broth

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 3 cups small broccoli florets (fresh or frozen)

  • 2 cups cooked, shredded chicken breast

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon dried thyme

  • ½ teaspoon paprika

  • ¼ teaspoon crushed red pepper flakes (optional)

For the Creamy Sauce:

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 1½ cups milk (2% or whole)

  • ½ cup plain Greek yogurt

  • 1½ cups shredded sharp cheddar cheese, divided

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

  2. 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.

  3. 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.

  4. Stir in broccoli and cook for 4–5 minutes until it begins to soften. (If using frozen broccoli, thaw and drain first.)

  5. Add the cooked quinoa and shredded chicken to the skillet. Season with salt, pepper, thyme, paprika, and red pepper flakes.

  6. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.

  7. Slowly whisk in milk, cooking until thickened, about 3–4 minutes.

  8. Remove from heat and stir in Greek yogurt and 1 cup of the cheese.

  9. Pour the sauce over the chicken mixture and stir to combine.

  10. Transfer the mixture to the prepared baking dish and sprinkle with the remaining ½ cup cheese.

  11. Bake uncovered for 25–30 minutes, until hot and bubbly. Let cool slightly before serving.

Notes

  • Great for leftovers—store in the fridge for up to 4 days.

  • You can use rotisserie chicken for convenience.

  • Add mushrooms or spinach for extra veggies.

  • To make it gluten-free, use a 1:1 gluten-free flour blend in the sauce.

Find it online: https://ukfinda.com/creamy-chicken-quinoa-and-broccoli-casserole/