Description
This Creamy Chicken Quinoa and Broccoli Casserole is a comforting and nutritious dish made with tender chicken, fluffy quinoa, crisp-tender broccoli, and a light, creamy cheese sauce. Everything bakes together in one dish for a satisfying and easy meal!
Ingredients
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1 cup uncooked quinoa (rinsed)
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2 cups low-sodium chicken broth or water
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2 cups cooked chicken, shredded or diced
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2 cups broccoli florets (fresh or frozen, lightly steamed)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tbsp olive oil or butter
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1/2 cup plain Greek yogurt or sour cream
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1/2 cup milk (any kind)
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1 1/2 cups shredded cheddar cheese, divided
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1/2 tsp salt
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1/4 tsp black pepper
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1/2 tsp garlic powder
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1/4 tsp paprika
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2 tbsp grated Parmesan cheese (optional, for topping)
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Optional: chopped parsley for garnish
Instructions
Cook the Quinoa
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In a saucepan, combine quinoa and chicken broth.
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Bring to a boil, then reduce to low, cover, and simmer for 15 minutes, or until quinoa is fluffy and liquid is absorbed. Set aside.
2. Prep the Casserole Base
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Preheat oven to 375°F (190°C).
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In a skillet, heat olive oil or butter over medium heat. Sauté onion and garlic until soft and fragrant (about 3–4 minutes).
3. Mix Everything Together
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In a large bowl, combine:
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Cooked quinoa
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Chicken, steamed broccoli, sautéed onion and garlic
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Greek yogurt, milk, 1 cup cheddar cheese, and seasonings (salt, pepper, garlic powder, paprika)
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Mix until well combined.
4. Bake
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Pour the mixture into a greased 9×13-inch casserole dish.
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Top with remaining ½ cup cheddar cheese and Parmesan, if using.
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Bake for 20–25 minutes, or until bubbly and cheese is melted and golden.
5. Serve
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Let rest for 5 minutes, then garnish with fresh parsley if desired. Serve warm!
Notes
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Use rotisserie chicken for a shortcut!
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Sub in cauliflower rice for quinoa if you want a low-carb version.
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Add extras like mushrooms, peas, or shredded carrots for more veggies.
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Store leftovers in an airtight container in the fridge for up to 4 days.