Creamy Chicken Quinoa and Broccoli Casserole is real food meets comfort food. From scratch, quick and easy, and a big gentle hug loaded with good-for-you ingredients.
Well don’t cha know. This is soo tummy-rumbly-I’m-goonna-eat-the-whoole-thing good, ya shure you betcha.
Being from Minnesota, I feel the need to represent my Midwestern culture here on the blog with things like casseroles. Or more accurately: express my undying love. Which actually probably promotes the incorrect stereotype that all Minnesotans cover their doors and windows with plastic, bundle up in their warmest reindeer-patterned sweaters, walk around muttering “yeah shure you betcha” while proceeding to bake cozy casseroles and hot dishes all winter long. Oh wait. That’s, um, my life.
And so I proudly bring you today the food of my Midwestern upbringing… The Casserole. But it’s sort of a mashup of my past life and current, because, you know, QUINOA and everything.
I grew up eating casseroles and hot dishes, don’t cha know. My favorite cozy-winter-dinner one was this particular hot dish that my mom made – it was sort of a casserole-stew fusion, with ground beef, cooked potatoes, chunks of carrots, baked all together with a tomato-based saucy sauce. A big plate of that with a piece of bread and a glass of milk = my 9 year old self’s dinner delight.
But don’t forget: taco casserole, Grandma’s noodle casserole – varieties 1-37, tuna casserole, chicken and broccoli casserole, and Reuben casserole. NO WAIT THOUGH I’M SERIOUS. Like a Reuben, but baked all together in deliciously cheesy (literally cheesy) retro casserole form. I begged for my mom to make it every year on my birthday because, you know, it’s normal for a child to have a food obsession with rye bread and sauerkraut. Do not even ask because I do not even know.
Casserole vs. Hot dish? It has something to do with, um, I have no idea. Tomato sauce vs. creamy sauce, maybe?
But no need to trouble yourself with deep questions like that. This is a casserole. Period. End of story.
If you’re looking for canned cream of something soup, look no further than a casserole. Because that is the nature of a casserole and don’t question it, you big city slicker hipster person you.
But I kind of have one foot in both the hipster world and the canned soup world, and so this beauty of a casserole has its own creamy velvety sauce that is made from scratch! *jumping up and down for joy* And it works perfectly for creating that mild, creamy texture that casseroles are known and loved for. I had first discovered that whole homemade cream of chicken soup thing way back when, and this turned out the be a great time to put that to use. And add bacon. And bake it with everything homey and nostalgic under the sun.
Creamy creamy yum yum. Nothing from a can. Everyone = happy.
Bottom line here: this baked goodness is the antidote to winter.
Partying together up in here we have: generously seasoned chicken, cooked quinoa, crispity delicious bacon, velvety homemade sauce, a tiny bit of Gruyère or whatever kinda cheese you want over the top, and bright green pops of broccoli.
Get yourself a glass of milk, maybe a warm piece of bread or a salad, cuddle down with a blanket and slippers and enjoy this baby. Winter will be over soon. I think. Right? Someone? ANYONE?
Watch how to make our Creamy Chicken Quinoa and Broccoli Casserole (1 min):
Creamy Chicken Quinoa and Broccoli Casserole
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
Print Recipe
Pin RecipeDescription
This Creamy Chicken Quinoa and Broccoli Casserole is made from scratch with healthy ingredients.
Ingredients
- 2 cups reduced sodium chicken broth
- 1 cup milk (I used 2%)
- 1 teaspoon poultry seasoning
- 1/2 cup flour
- 2 cups water, divided
- 1 cup uncooked quinoa, rinsed
- 1/4 cup cooked, crumbled bacon (optional… sort of)
- 1 pound boneless skinless chicken breasts
- 2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like)
- 1/4 cup shredded Gruyere cheese (any kind will work)
- 3 cups fresh broccoli florets
Instructions
- Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and 1/2 cup milk to a low boil in a saucepan. Whisk the other 1/2 cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
- Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
- Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
- Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.
Notes
You will know the quinoa is done when it is soft and looks as if it has popped open, with the germ of the kernel visible as a little spiral. I’ve gotten quite a few comments about the liquid not absorbing right away – if that’s you, just bake it a little longer. With enough time, it should get that moisture soaked right up into a creamy sauce.
- Category: Dinner
- Method: Bake
- Cuisine: American
Note: Several of you have kindly noted that after 30 minutes you still had a bit too much liquid. Thank you for your feedback – it really helps make the recipe better for others. Based on your comments, I adjusted the directions to account for a little extra uncovered baking time for some of that liquid to evaporate. Thank you!
PS. Favorite Superbowl commercial? Mine was the Microsoft one. Even though I’m a committed Apple customer, it made me cry a little bit. Go figure. I’m a marketer’s dream.
I’m not a fan of broccoli but I have no problem having it if it’s a part of dish like yours. Love this recipe, it’s easy and full of flavor!
Bottom line is that broccoli casserole is one of my favorite childhood dishes. Now quinoa is favorite, so I am all over this!! Love cozy casserole!
Yay! We’re broccoli casserole friends. 🙂
Love this flavor combination, great recipe!
Thanks Cheri!
Just last night I was trying to figure out what to do with some leftover chicken—my go-to chicken-rice casserole recipe calls for a can of cream soup, and I’m REALLY trying to get away from that (fat, sodium, chemicals, blech!). I ended up using the pan juices which I had saved from Sunday’s roast chicken, carefully scraping all the fat off the top (easy after it’s been refrigerated) and then adding a little hummus as a thickener. My husband loved it, but it was still too salty for my taste. Anyway, I saw a link on Facebook this morning for your recipe, et voila! I think you’ve provided my new go-to recipe–can’t wait to try it, thank you SO much! (By the way, I think the difference between a casserole and a hot dish is strictly a regional thing—here in the Chicago area it’s always a casserole, but I would expect anyone from Minnesota to call it a hot dish. 😉
★★★★★
Yay! And yes, we are kind of known for using the term hot dish. But casserole, hot dish, things baked up together in the oven… it’s all Minnesota to me. 🙂
can you use hummus instead of flour for a gluten free dish?
Yum! Great combo of flavors with the bacon added in to round things off! Here’s hoping spring is here soon!
Do you think I can substitute rice for the quinoa with the same cooking time and prep?
No, rice takes a lot longer (found that out the hard way) but the same concept applies, so just make sure it’s covered and give yourself some extra baking time. 🙂
This recipe sounds great! We like to make 2 batches of casseroles and freeze one, so I was wondering if this can be frozen and at what point would you freeze it?
I would freeze it just before baking it. So with the chicken and quinoa raw, broccoli not included.
I am making this tonight! I can’t wait to try it! It looks so yummy!!!
★★★★★
This looks deli. I´ve just got one question: if I had some already cooked quinoa and chicken, would I have to cook the sauce much longer on the stovetop or could i just throw it straight into the oven?
Thank you in advance!
Marita
I think you could just kinda stir it all up and then bake it for a while. But you would not need as much water or sauce because the quinoa soaks up some of it while it’s cooking in the oven. So just reduce the sauce amount and eyeball it!
I made this last night and it was amazing. First time trying quinoa too 😀
★★★★★
Representing the midwest as well, a “dont ya know” from Wisconsin. 🙂 I moved down to Texas a couple years ago and people still hastle me about my “a’s”.
This casserole looks fab and love that you used quinoa to healthify it up! 🙂 Pinned!
Favorite commerial: the doritos time machine!
I love that ancient grain quinoa!!! Broccoli is also another of my favorites because sometimes when you cook it, it brings out a sweet taste! It is not a pinch of yum here, it is a bowl of yum!
Thanks Kira!
This looks so fantastic! Gorgeous pictures! Can’t wait to try it!
Another quinoa dish that looks amazing. I would be very interested to see a receipe for the Reuben casserole. I tried a Sauerkraut ‘bake’ a friend made the other day and it was amazing.
It’s weirdly delicious. I need to try to get the recipe from my mom!
This is amazing…. I love casserole and eating healthy and casserole don’t belong in the same sentence! But…… This worked out GREAT! Thanks so much for giving me my comfort food, and a solid under 500 cal dinner!
PS this was my first time cooking with quinoa and it was fabulous!
★★★★★
Thanks Norm! Glad you liked it!
This looks really good! Might try this tonight for dinner but will use beef instead.
Love all the things you’ve been cooking lately.
Hugs and kisses from the Philippines
Thanks Mauwi! 🙂
I wonder if i could substitute almond flour, instead of the flour (I eat amylose free)
What a colourful plate!
Have you ever used frozen broccoli?
No, I haven’t, but if you did I would do a steam in the bag kind where you have more control over how much moisture it holds and how much it’s cooked before adding it to the casserole. My only concern would be that it would be overcooked and a little too watery but steam in the bag seems to be better for that.
1) This looks amazing
2) Casseroles are potentially one of humanity’s greatest accomplishments
3) I am making this next week.
Thanks for the great recipe!
Thanks Elizabeth!
I might as well be from Minnesota because I love me some casserole. I made this las night and it was delicious! My quinoa hater husband even liked it, so you know it’s good!
Hooray! Thanks Jessica! 🙂
I just bought my first bag of quinoa a few weeks ago and have been looking for a great recipe to use it in besides just eating it plain as a side dish…and lo and behold your recipe pops up on Pinterest!! Just bought some chicken and broccoli too so this is perfect timing! I was born and raised in WA State and then transplanted to TX but it will always be a “casserole” to me. 🙂 Thank you so much for sharing!
Could I substitute rice for quinoa? I don’t have any quinoa right now….
Yep, but rice takes longer to cook.
It’s like you read my mind! I’ve never been able to make a quinoa dish I liked until now. This was great! I added kale at the assembly step instead of using broccoli, and that worked well, too. And bacon. Brilliant. Thanks!
ooh I know, the bacon was my favorite part.
Hey, is the mixture supposed to be very soupy and liquidy before it goes in the oven?
Mine was soupy when first going in but the perfect consistency after. I didn’t need to add any extra water when adding the broccoli.
I was wondering the same thing. Mine was very soupy. I cooked for 30 minutes then took it out. Would that much of the liquid boil away if I would have added 15 minutes?
Maybe – seems like several people are saying the same thing. It shouldn’t be soupy, so maybe I’ll add a note to the recipe to extend the cooking time. Thanks for the feedback!