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Chicken Broccoli Cheese Quinoa Casserole is a twist on a favorite classic comfort-food casserole, Chicken Broccoli and Rice Casserole, because instead of rice, it uses high-protein, gluten-free quinoa to make it healthy yet delicious.
I love the classic comfort food casseroles, like the broccoli cheese casserole my Mom made when I was a kid. It was always a favorite of mine. It was so comforting on a cold day, or when I had a bad day, and no matter what was going on in my life, it made me happy whenever my Mom made it.
However, as an adult, I am looking for the flavor, and creamy comforting texture, like this Cheesy Chicken Bacon Ranch Pasta, King Ranch Chicken Casserole, or Chicken Tetrazzini with Asiago Cream Sauce, but not all the preservatives in the canned soups, etc. So I tweaked the famous Chicken Broccoli and Rice Casserole.
I tweaked the recipe to ditch the canned soups and use high protein, gluten-free quinoa. It still takes fantastic, and is a one dish casserole, and freezes well. It would also be a wonderful dish for a put luck or church supper.
In addition, it is a fantastic (and yummy) way to use up leftovers, feed a crowd, and not break the bank because it is budget-friendly. I recommend using leftover chicken in the dish. It works well with leftover Cajun Blackened Chicken, or Pan Seared Herb Roasted Chicken Thighs (Chicken Breasts could be substituted). or Chicken Piccata.
Now it is your turn. Leave a comment, answering the question: For which occasion you will serve Chicken Broccoli Cheese Quinoa Casserole?
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On your way to the printable recipe, be sure to check out these other amazing recipes! Continue scrolling down for the Chicken Broccoli Cheese Quinoa Casserole printable recipe.
If you like this recipe be sure to try my Instant Pot Broccoli Cheese Chicken And Rice Casserole for when you want comfort food fast!
For another cheesy chicken casserole, try my Cheesy Chicken Bacon Ranch Pasta.
Or try my Buffalo Chicken Stuffed Shells.
Chicken Tetrazzini with Asiago Cream Sauce
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Recipe
Ingredients
- 3 cups low sodium chicken broth divided
- 1 cup quinoa rinsed and drained
- 3 cups broccoli florets cut into bite size pieces
- 1/4 cup water
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 onion chopped
- 1/2 cup celery chopped
- 3 cloves garlic minced
- 2 Tablespoons gluten-free or all purpose flour I used gluten-free flour
- 1 cup milk
- 1 teaspoon poultry seasoning
- salt and pepper to taste
- 2 chicken breasts cooked, shredded or cut into bite size pieces
- 1-1/2 cups shredded cheddar cheese
- 1 cup panko bread crumbs
Instructions
- Preheat oven to 350 degrees. Spray an 9×13 baking dish with nonstick spray then set aside.
- In a medium saucepan, over high heat, bring 2 cups low sodium chicken broth to a boil. Stir in the rinsed and drained quinoa. Cover, reduce heat to low, and simmer for about 20 minutes or until almost all the liquid has been absorbed and quinoa is tender. Remove from heat then let sit, covered, for 10 minutes and set aside.
- In a large microwave-safe bowl, add the broccoli florets and 1/4 cup of water. Heat in the microwave for 2 minutes until the broccoli florets are bright green and slightly tender. Set aside.
- Meanwhile, in a large skillet or dutch oven over medium-high heat, add 1 tablespoon of olive oil and melt one tablespoon of butter. Add chopped onion and chopped celery and saute for about 5 minutes until the onions are soft. Add minced garlic and saute for about 1 minute.
- Sprinkle in flour (gluten-free flour, if desired) and stir to cook for 1 minute. Reduce heat to medium. Slowly pour in 1 cup low sodium chicken broth, followed by one cup of milk, stirring to avoid lumps. Add poultry seasoning, and salt and pepper to taste. Turn heat back down to low then simmer until slightly thickened, 5 minutes.
- Remove skillet from heat then pour sauce into the large bowl of broccoli. Add cooked quinoa, cooked chicken, and half the cheese and then stir to combine.
- Pour mixture into prepared 9×13 baking dish then sprinkle remaining cheese on top. Sprinkle bread crumbs evenly on top. Place the baking dish on top of a baking sheet in case of bubble overs then bake for 20-25 minutes or until top is golden brown and bubbly. Let cool for 10 minutes before serving.
Lucretia says
My favorite!! I make it often and freeze in single servings!! Favorite go to lunch!
Kerri Breakfield says
Do you cook it before you freeze it?
Michele says
Yes.
Kerri Breakfield says
Can this be frozen? If so, before or after cooking?
Deanna says
How many calories per serving?
Michele says
Hi Deanna,
Thanks for asking. This is one of my early recipes that I had before the nutrition software was implemented. I turned on the nutrition on this page now. It has 381 calories. Thanks for visiting my blog post. Be sure to check out other recipes on Flavor Mosaic as well. Let me know if there is any other information I can provide.
Thanks,
Michele
Lisa Waller says
As a lover of all things quinoa, I was excited to try this recipe. The only thing I did differently was to substitute the chicken breast with a rotisserie chicken. It was delicious. Will definitely make this again.✅
noel says
This is a really delicious and healthy recipe for those looking for protein/meal prepping to bring their lunch to work. I will say, the servings are even pretty big, so even following the recipe as is will get you further than six servings!
Michele says
Hi Noel,
I’m glad you like the recipe. Yes, this is a great recipe for meal prep and for those looking for a wholesome, balanced meal.
Thanks,
Michele
Morgan says
This is amazing! My 2 year old ate 3 bowls of it!! I used ranch seasoning to season the chicken and entire mixture instead of the poultry seasoning and it is SO GOOD. We’ll be adding it to our regular rotation!