Creamy Chicken and Quinoa Cordon Bleu Casserole
User Reviews
4.8
-
Prep Time
20 mins
-
Cook Time
55 mins
-
Total Time
1 hr 15 mins
-
Servings
6 servings
-
Course
Main Course
-
Cuisine
American
Creamy Chicken and Quinoa Cordon Bleu Casserole
Description
The recipe starts by mixing condensed cream of chicken soup, chicken broth, quinoa, diced chicken, ham, and shredded cheeses, creating a rich, creamy base. Baking covered initially allows the quinoa to absorb liquids and cook through. Stirring halfway through baking promotes even cooking and texture.
Steamed broccoli is folded in toward the end along with Parmesan cheese, adding a fresh vegetable element and nutty cheese topping. Finishing the bake uncovered helps develop golden edges and bubbling cheese. The overall texture balances the slightly chewy quinoa with tender chicken pieces and melted cheese.
This casserole suits a main dish for lunch or dinner, requiring little active cooking time once assembled. Serving after it rests for a short period ensures the casserole firms up for easier slicing and serving. It pairs well with a simple green salad or steamed vegetables.
The casserole can be prepared up to 12 hours ahead and refrigerated before baking, which is convenient for meal planning. Baking time adjustments may be needed depending on pan size. Using a 9x13-inch pan may reduce cooking time compared to smaller pans, so watch for doneness to avoid overcooking.
Ingredients
- 2 ⅔ cups condensed cream of chicken soup the equivalent of 2 10.75-ounce cans cream of chicken soup, double batch homemade
- 1 cup chicken broth low-sodium
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup quinoa rinsed well and drained
- 1-2 cups chicken cooked, diced
- 1 cup deli ham or leftover ham of any sort, chopped
- ½ cup swiss cheese shredded
- ½ cup Monterey jack cheese shredded
- 2 cups broccoli chopped into bite-size pieces if needed, crowns
- ¼ cup Parmesan Cheese shredded or grated
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
- Prepare the casserole up to 12 hours ahead; refrigerate covered until baking.
- Steam broccoli separately until just crisp-tender before adding it to the casserole.
- Baking times may vary with pan size; a larger pan may require less time—monitor to prevent overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
