Description
Chicken Broccoli Cheese Quinoa Casserole is a wholesome and satisfying dish combining lean chicken, protein-rich quinoa, fresh broccoli, and melty cheese in a creamy, baked casserole.
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, lightly steamed
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream or Greek yogurt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and 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 saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed and quinoa is fluffy. Let cool slightly.
- In a large bowl, combine cooked quinoa, chicken, broccoli, cheddar cheese, Parmesan cheese, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Transfer mixture to the prepared baking dish and spread evenly.
- If using, mix breadcrumbs with olive oil or melted butter and sprinkle over the top.
- Bake uncovered for 25-30 minutes, or until heated through and the top is golden and bubbly.
- Let rest for 5 minutes before serving.
Notes
- Substitute rotisserie chicken for convenience.
- Swap cream of chicken soup with a homemade roux for a cleaner option.
- Use frozen broccoli if fresh isn’t available—just thaw and drain well.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg