Description
Chicken Broccoli Cheese Quinoa Casserole is a wholesome, comforting one-dish meal packed with lean chicken, fluffy quinoa, vibrant broccoli, and a rich, cheesy sauce. It’s perfect for a weeknight dinner and makes great leftovers too.
Ingredients
Units
Scale
- 1 cup uncooked quinoa, rinsed
- 2 cups water or chicken broth
- 2 cups cooked chicken, shredded or diced
- 2 cups broccoli florets (fresh or frozen, steamed lightly)
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup Greek yogurt or sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1/4 cup breadcrumbs (optional, for topping)
- 1 tablespoon olive oil or melted butter (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
- In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
- In a large mixing bowl, combine cooked quinoa, chicken, steamed broccoli, cheddar, Parmesan, Greek yogurt, milk, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
- Transfer the mixture to the prepared casserole dish and spread evenly.
- If using, mix breadcrumbs with olive oil or melted butter and sprinkle over the top.
- Bake for 25–30 minutes, until heated through and the top is golden and bubbly.
- Let rest for 5 minutes before serving.
Notes
- Make it vegetarian by omitting the chicken and adding extra veggies or chickpeas.
- Use rotisserie chicken for a quick shortcut.
- This casserole freezes well—just thaw and reheat when needed.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg