Creamy Chicken and Quinoa Cordon Bleu Casserole

Name: Creamy Chicken and Quinoa Cordon Bleu Casserole
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 ⅔ cups double batch homemade condensed cream of chicken soup; 1 cup low-sodium chicken broth; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 cup quinoa; 1-2 cups cooked diced chicken; 1 cup chopped deli ham; ½ cup shredded Swiss cheese; ½ cup shredded Monterey jack cheese; 2 cups broccoli crowns; ¼ cup shredded or grated Parmesan cheese

User Reviews

4.8

87 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings
6 servings
Course
Main Course
Cuisine
American

Creamy Chicken and Quinoa Cordon Bleu Casserole

Iris Warren

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Ingredients

Servings

2 ⅔ cups double batch homemade condensed cream of chicken soup (the equivalent of 2 10.75-ounce cans cream of chicken soup)
1 cup low-sodium chicken broth
¼ teaspoon salt
¼ teaspoon black pepper
1 cup quinoa rinsed well and drained
1-2 cups cooked diced chicken
1 cup chopped deli ham or leftover ham of any sort
½ cup shredded Swiss cheese
½ cup shredded Monterey jack cheese
2 cups broccoli crowns chopped into bite-size pieces if needed
¼ cup shredded or grated Parmesan cheese

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Instructions

Preheat the oven to 375 degrees F. Lightly grease a 9X11- or 9X13-inch pan (see note above) with cooking spray.
In a large bowl, stir together the homemade condensed cream of chicken soup, broth, salt, pepper, quinoa, chicken, ham, Swiss cheese and Monterey Jack cheese.
Spread the mixture evenly in the prepared pan. Cover with foil and bake for 30 minutes. Remove the casserole from the oven, uncover, and give it a good stir. Return to the oven and bake uncovered for about 12-14 more minutes.
While the casserole bakes, steam the broccoli (in the microwave or on the stovetop) until bright green and just barely crisp-tender. Stir the broccoli into the casserole, sprinkle the Parmesan cheese on top and bake for another 10 minutes until the quinoa is plump and tender and the edges are golden and bubbling.
Remove the casserole from the oven and let sit for 5-10 minutes before serving. This is really important as it will help the casserole to firm up and also make sure the quinoa is completely tender. Serve warm - don't wait too terribly long to serve it as it gets less creamy the longer it sits.

Notes

Make Ahead: this casserole can be entirely prepped up to 12 hours (and probably longer; I made it the morning of) ahead of time. After spreading the quinoa mixture in the pan, cover and refrigerate. The steamed broccoli can also be refrigerated in a tupperware or bag to add during cooking time (same with the Parmesan cheese). Bake as directed.
Baking Time: if using a 9X13-inch baking pan, chances are you can get away with decreasing the baking time. I used a slightly smaller dish but since it's a casserole, the size of pan is pretty adaptable. Just keep an eye on it to make sure it doesn't overcook.

Nutrition Information

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Serving 1 Serving Calories 483kcal (24%) Carbohydrates 29g (10%) Protein 35g (70%) Fat 25g (38%) Saturated Fat 10g (50%) Cholesterol 89mg (30%) Sodium 1541mg (64%) Fiber 3g (12%) Sugar 1g (2%)