4.5 from 75 votes
Chicken Broccoli Cheese Quinoa Casserole Recipe
This casserole blends quinoa cooked in chicken broth with tender broccoli, sautéed aromatics, shredded chicken, and sharp cheddar cheese for a hearty and comforting baked dish. It combines creamy, cheesy sauce made with gluten-free flour and milk to bind the ingredients, topped with crunchy panko breadcrumbs for texture contrast and a golden finish.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
6
Calories:
381 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 cups chicken broth divided, low sodium
- 1 cup quinoa rinsed and drained
- 3 cups broccoli cut into bite size pieces, florets
- 1/4 cup water
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 onion chopped
- 1/2 cup celery chopped
- 3 cloves garlic minced
- 2 Tablespoons gluten-free flour I used gluten-free flour, or all-purpose flour
- 1 cup milk
- 1 teaspoon poultry seasoning
- salt to taste
- black pepper to taste
- 2 chicken breast cooked, shredded or cut into bite size pieces
- 1-1/2 cups cheddar cheese shredded
- 1 cup panko bread crumbs
Instructions
- Preheat oven to 350 degrees. Spray an 9x13 baking dish with nonstick spray then set aside.
- In a medium saucepan, over high heat, bring 2 cups low sodium chicken broth to a boil. Stir in the rinsed and drained quinoa. Cover, reduce heat to low, and simmer for about 20 minutes or until almost all the liquid has been absorbed and quinoa is tender. Remove from heat then let sit, covered, for 10 minutes and set aside.
- In a large microwave-safe bowl, add the broccoli florets and 1/4 cup of water. Heat in the microwave for 2 minutes until the broccoli florets are bright green and slightly tender. Set aside.
- Meanwhile, in a large skillet or dutch oven over medium-high heat, add 1 tablespoon of olive oil and melt one tablespoon of butter. Add chopped onion and chopped celery and saute for about 5 minutes until the onions are soft. Add minced garlic and saute for about 1 minute.
- Sprinkle in flour (gluten-free flour, if desired) and stir to cook for 1 minute. Reduce heat to medium. Slowly pour in 1 cup low sodium chicken broth, followed by one cup of milk, stirring to avoid lumps. Add poultry seasoning, and salt and pepper to taste. Turn heat back down to low then simmer until slightly thickened, 5 minutes.
- Remove skillet from heat then pour sauce into the large bowl of broccoli. Add cooked quinoa, cooked chicken, and half the cheese and then stir to combine.
- Pour mixture into prepared 9x13 baking dish then sprinkle remaining cheese on top. Sprinkle bread crumbs evenly on top. Place the baking dish on top of a baking sheet in case of bubble overs then bake for 20-25 minutes or until top is golden brown and bubbly. Let cool for 10 minutes before serving.
Cup of Yum
Nutrition Information
Calories
381kcal
(19%)
Carbohydrates
36g
(12%)
Protein
29g
(58%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Cholesterol
67mg
(22%)
Sodium
313mg
(13%)
Potassium
807mg
(17%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
570IU
(11%)
Vitamin C
42.9mg
(48%)
Calcium
187mg
(19%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 381
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 36g | 12% |
| Protein | 29g | 58% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 67mg | 22% |
| Sodium | 313mg | 13% |
| Potassium | 807mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 42.9mg | 48% |
| Calcium | 187mg | 19% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.