Here is my go-to chicken broccoli quinoa casserole recipe, with tender chunks of chicken, fresh broccoli, and fluffy quinoa all baked together in a creamy sauce with melted cheese on top.
This casserole has become my family’s favorite weeknight dinner. I often prep it on Sunday and keep it ready in the fridge for busy Monday nights. Nothing better than a warm, home-cooked meal that everyone actually wants to eat, right?
Why You’ll Love This Chicken Broccoli Quinoa Casserole
- Protein-packed and nutritious – With quinoa, chicken breast, and broccoli, this casserole gives you a complete meal with lean protein, whole grains, and vegetables all in one dish.
- Make-ahead friendly – You can prep this casserole in advance and pop it in the oven when you’re ready to eat, making it perfect for busy weeknight dinners.
- Family-friendly meal – The creamy sauce and melted cheese make this healthy dish appealing to kids and adults alike, while sneaking in those important vegetables.
- Flexible ingredients – You can easily swap the Gruyere for any cheese you have on hand, and the bacon is optional – making this recipe adaptable to what’s in your kitchen.
What Kind of Quinoa Should I Use?
White quinoa is the most common variety you’ll find at the grocery store, and it works perfectly in this casserole, but don’t feel limited to just one type. Red quinoa has a slightly nuttier flavor and holds its shape a bit better during cooking, while black quinoa offers a crunchier texture and earthier taste. For this recipe, I’d suggest sticking with white or golden quinoa since it has the mildest flavor and won’t compete with the other ingredients. Just remember to rinse your quinoa well before cooking – this removes the natural coating called saponin that can make it taste bitter or soapy. You can find quinoa in most grocery stores near the rice and other grains, and any variety will need about 15-20 minutes to cook through.
Options for Substitutions
This casserole is pretty adaptable and you can make several swaps based on what you have in your kitchen:
- Quinoa: While quinoa gives this dish a nice protein boost, you can swap it with brown rice or even cauliflower rice (use only 1 cup liquid for cauliflower rice). Just adjust cooking times – brown rice needs about 45 minutes, while cauliflower rice needs only 10 minutes.
- Milk: Any milk works here! Use whole milk for a richer sauce, plant-based milk (like unsweetened almond or oat) for a dairy-free version, or even half-and-half for extra creaminess.
- Chicken breast: Feel free to use chicken thighs, leftover rotisserie chicken, or even turkey. If using pre-cooked meat, add it later in the cooking process to prevent it from drying out.
- Gruyere cheese: Don’t have Gruyere? No worries! Cheddar, Swiss, or mozzarella work great too. For a dairy-free option, try dairy-free cheese alternatives.
- Broccoli: You can swap fresh broccoli with frozen (no need to thaw), or try cauliflower, green beans, or a mix of vegetables. If using frozen veggies, add them in the last 5-7 minutes of cooking.
- All-purpose flour: For a gluten-free version, use cornstarch (half the amount) or your favorite gluten-free flour blend at a 1:1 ratio.
Watch Out for These Mistakes While Cooking
The biggest challenge when making quinoa casserole is ending up with mushy or undercooked quinoa – to get it just right, make sure to rinse it thoroughly before cooking and stick to the 2:1 liquid-to-quinoa ratio.
Another common mistake is overcooking the broccoli before it goes into the casserole – since it will continue to cook in the oven, just blanch it briefly until barely tender and still bright green, about 2-3 minutes.
The sauce can become lumpy if you add the flour too quickly, so gradually whisk it into your warm (not hot) liquid mixture, and keep stirring until smooth.
For the juiciest chicken, cut the breasts into even-sized pieces about 1-inch thick, and don’t forget to let the casserole rest for 5-10 minutes after baking – this helps the sauce thicken and makes serving much neater.
What to Serve With Chicken Broccoli Quinoa Casserole?
Since this casserole already includes protein, grains, and veggies, you can keep the sides pretty simple! A light mixed green salad with lemon vinaigrette makes a perfect fresh companion to the warm, creamy casserole. For extra veggies, try some roasted carrots or sautéed green beans on the side – they’ll add nice color to your plate and complement the flavors without overwhelming the meal. If you’re feeding a hungry crowd, some warm dinner rolls or crusty French bread are great for soaking up any extra sauce from the casserole.
Storage Instructions
Keep Fresh: This quinoa casserole is perfect for meal prep! Place any leftovers in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get even better after a day or two as everything melds together.
Freeze: Want to save some for later? This casserole freezes really well. Let it cool completely, then transfer to a freezer-safe container or divide into individual portions. It’ll keep in the freezer for up to 3 months – perfect for those busy weeknights!
Reheat: To warm up your casserole, pop it in the microwave for 2-3 minutes, stirring halfway through. For better results, heat it in the oven at 350°F for about 20 minutes, or until heated through. If it seems a bit dry, just add a splash of milk or chicken broth while reheating.
| Preparation Time | 15-20 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 55-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1050
- Protein: 70-80 g
- Fat: 35-45 g
- Carbohydrates: 80-90 g
Ingredients
- 2 cups low-sodium chicken stock
- 1 cup milk (2% fat)
- 1 teaspoon poultry spices
- 1/2 cup all-purpose flour
- 2 cups water, split
- 1 cup rinsed quinoa, uncooked
- 1/4 cup crumbled cooked bacon (optional)
- 1 pound chicken breasts, boneless and skinless
- 2 teaspoons your choice of seasoning blend
- 1/4 cup grated gruyere cheese (any type will do)
- 3 cups broccoli florets, fresh
Step 1: Prepare Baking Dish and Sauce
Begin by preheating your oven to 400°F (200°C).
Generously grease a 9×13-inch baking dish—make sure to use plenty of grease, as the dish tends to stick.
In a saucepan, bring chicken broth and 1/2 cup of milk to a low boil.
Meanwhile, in a separate bowl, whisk together the remaining 1/2 cup of milk with the poultry seasoning and flour until smooth.
Gradually add this mixture to the boiling liquid, whisking continuously until a creamy sauce forms.
Step 2: Assemble Casserole Base
In a large bowl, combine the creamy sauce you just made with one cup of water, quinoa, and chopped bacon.
Stir this mixture well until everything is thoroughly combined.
Pour the quinoa mixture into the prepared baking dish, spreading it evenly across the bottom.
Step 3: Add Chicken and Bake
Slice the chicken breasts into thin strips and arrange them over the top of the quinoa mixture.
Sprinkle the chicken with your preferred seasoning for flavor.
Bake uncovered in the oven for about 30 minutes.
Step 4: Prepare the Broccoli
While the casserole is baking, bring a pot of water to a boil and blanch the broccoli by boiling it for one minute.
It should turn a bright green color.
Immediately drain the broccoli and run it under cold water to stop the cooking process.
Set it aside for later use.
Step 5: Check and Finish Baking
After 30 minutes, remove the casserole from the oven and check the consistency by stirring it around in the pan.
If it seems a bit dry or if the quinoa isn’t fully cooked, bake for an additional 10-15 minutes.
Once the quinoa and chicken are fully cooked and the sauce has thickened, stir in the blanched broccoli.
Step 6: Final Touches and Serve
Add a little bit of water (up to one cup) to the casserole if needed, until the consistency is creamy and smooth.
Stir everything well to combine.
Top the casserole with shredded cheese and return it to the oven for another 5 minutes, just enough to melt the cheese.
Serve warm and enjoy this comforting dish!