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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Chicken Broccoli Cheese Quinoa Casserole
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 9x13 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 9x13 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.
Nutrition
I’ve been in a casserole kind of mood lately. This looks perfect!
Yay! I’m happy this one fits the bill.
What an awesome, healthy casserole! I love that you revamped one of my favorite casseroles and didn’t use any canned soup – well done!
Thank you Kristy!
Quinoa is one of my favorite grains, and I am always looking for a new way to prepare it. This looks healthy and very appetizing. Thank you!
Thank you! It is definitely both of those.
I can’t wait to make this but I have a couple questions. The ingredient list calls for 2 cups broth but the instructions call out a total of 3 cups. Can you clarify? When do I add the panko? My guess is on top with the cup of cheese.
Hi Jennifer. Thank your for your questions. I have updated the instructions to clarify. You are correct that there is a total of 3 cups of broth: 2 cups to cook the quinoa and 1 cup to add to the sauce for casserole. You are correct also about the bread crumbs. You sprinkle those evenly on top of the casserole just before baking. I hope you enjoy it.
This looks delicious. I can’t wait to try it. I have one question about cooking the broccoli. Will I be able to steam my broccoli instead of cooking it in the microwave?
Hi Valerie, yes. You could certainly steam your broccoli.
Is it possible to bake the whole thing in the Dutch oven (5 quart)? Is the cooking time the same if I double the recipe?
Hi Shannon, since I have not cooked this particular casserole in a dutch oven, I can’t give you first hand advice. However, anytime you double the recipe and cook it in a different type of pan, it will change the cooking time. The changes you mention would significantly increase the cook time. The dutch oven is much deeper and may also affect the texture of the dish.
This sounds Delicious. I am subsituteing chicken with Turkey!!!
Wonder if I could make this in the crock pot for my weekday lunches? Anyone have any suggestions?
I have never made this in a crockpot. So I can’t say. If I were to try it I would probably cut back on the chicken broth by about 1/2 cup to try to prevent it from being soggy. If you try it in the crockpot, please let us know how it worked out for you.
I made this and it’s delish!!! Great recipe! Do you think I could freeze it for a quick meal option?
Hi Jessica, I have not tried freezing it before baking. However, I think it should be fine to freeze it before baking.
Turned out great! Do you think I could freeze this before baking?
Hey Michele
Recipe looks amazing love idea of no can soup. Question can you make this ahead of time day before you eat it? Going out of town wanting to make for husband.
Hi Lauri. Yes. You could make it ahead of time the day before you eat it.
Hey Michele,
Glad to read your wonderful healthy post.
In your recipe, there is two things which i love most first one broccoli and second is quinoa.
These two ingredients are mainly present in my menu, they are so healthy for us. I am looking for strange kind of recipe which consist these ingredients.
Your dish yields maximum proteins and very delicious. Here i have found, your instruction is so simple to make me dare to prepare your recipe.
Eventually, thanks for sharing your valuable post with us.
Amar kumar
With best regards,
This looks amazing! Wondering if the milk could be eliminated? We dont drink milk. Thank you!
Hi Andrea, you could use something like almond milk, cashew milk, or soy milk instead.
I made this last night for the family and it was a big hit! This was definitely the most flavorful quinoa casserole I’ve made. I didn’t have enough milk on hand so I used plain greek yogurt instead and it worked wonderfully. I will be making this again! Thanks for the recipe!
Hi Kristina, That is wonderful! I’m so happy to hear that. Thank you for coming back here to let me know. It is a favorite of my family’s also.