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Chicken Broccoli Casserole

Chicken Broccoli Casserole is a delicious weeknight balanced meal full of protein, wholesome vegetables and hearty grains - it's a cheesy comforting recipe!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Calories: 355 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breast cut into cubes
  • 1 cup uncooked quinoa rinsed
  • 2 cups broccoli florets
  • salt and pepper to taste
  • 1 cup chicken broth
  • 2 cups 2% milk
  • ¼ cup all purpose flour
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup Roth Havarti Cheese shredded
  • ½ cup Roth Grand Cru Cheese shredded

Instructions

    Cup of Yum
  1. Preheat oven to 400°F. Generously grease a 9 x 13 casserole dish with cooking spray.
  2. In a small saucepan over medium heat, heat the chicken broth and milk together. Then slowly whisk in the flour, garlic powder, Italian seasoning, salt and pepper until smooth.
  3. Drizzle the olive oil to the bottom of a casserole dish, add the chicken cubes and season with salt and pepper. Add the quinoa and the Havarti cheese on top, then transfer the sauce over the quinoa and chicken. Bake in the preheated oven for 45 minutes, tossing halfway through to separate any clumped quinoa.
  4. Blanch the broccoli by cooking it for one minute in boiling water, then transferring it to an ice bath to stop the cooking.
  5. Remove the casserole from the oven and fold in the broccoli, leaving some on top. Sprinkle the Grand Cru cheese on top and return to the oven until the cheese melts, about 5 more minutes.
  6. Remove from oven and let stand for a few minutes before serving.

Notes

  • Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. To reheat, just place in the microwave until warmed through. Reheat single serving portions or only reheat the full dish once as it contains chicken.
  • Make Ahead Tips: You can prep the whole dish ahead of time, up to the point of baking, and then cover it in foil and keep in the fridge until you are ready to bake it. It will keep uncooked for a day or two depending on the use by date of your chicken. You can also bake it, then let it cool and keep covered in the fridge for 2-3 days and reheat it. 
  • Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of milk, you can use plant-based milk or only chicken broth.
  • I tested this recipe with a whole wheat white flour, but it will work with gluten-free flour.
  • You can replace the quinoa with rice or pasta of choice.

Nutrition Information

Calories 355kcal (18%) Carbohydrates 32g (11%) Protein 29g (58%) Fat 12g (18%) Saturated Fat 4g (20%) Cholesterol 69mg (23%) Sodium 528mg (22%) Potassium 697mg (20%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 415IU (8%) Vitamin C 31mg (34%) Calcium 253mg (25%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 355

% Daily Value*

Calories 355kcal 18%
Carbohydrates 32g 11%
Protein 29g 58%
Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 69mg 23%
Sodium 528mg 22%
Potassium 697mg 15%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 415IU 8%
Vitamin C 31mg 34%
Calcium 253mg 25%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.