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Creamy Chicken Quinoa and Broccoli Casserole

This creamy chicken quinoa and broccoli casserole is a wholesome, satisfying twist on classic comfort food. It combines lean chicken, nutrient-rich quinoa, and bright green broccoli in a creamy, savory sauce, all baked together until tender and flavorful. With melted cheese on top and a balanced mix of protein, grains, and vegetables, this casserole is both nourishing and deeply comforting.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings: 6

Ingredients

  • 1 pound boneless skinless chicken breasts, sliced into thin strips
  • 1 cup uncooked quinoa rinsed
  • 2 cups reduced-sodium chicken broth
  • 1 cup milk 2% or whole
  • ½ cup all-purpose flour
  • 2 cups water divided
  • 3 cups fresh broccoli florets
  • 2 teaspoons all-purpose seasoning blend
  • 1 teaspoon poultry seasoning
  • ¼ cup shredded Gruyere cheese
  • ¼ cup cooked crumbled turkey bacon (optional)

Instructions

  • Preheat oven to 400°F and generously grease a 9×13-inch baking dish.

Make the Creamy Sauce

  • In a saucepan, bring chicken broth and ½ cup of the milk to a gentle boil.
  • In a small bowl, whisk together the remaining ½ cup milk, flour, and poultry seasoning until smooth.
  • Slowly pour this mixture into the saucepan while whisking. Cook until a thick, creamy sauce forms.

Assemble the Casserole

  • In a large bowl, combine the creamy sauce, rinsed quinoa, 1 cup of water, and turkey bacon if using. Stir to mix.
  • Pour the mixture into the prepared baking dish and spread evenly.

Add Chicken and Bake

  • Arrange the sliced chicken over the quinoa mixture in an even layer.
  • Sprinkle the chicken with the seasoning blend.
  • Bake uncovered for 30 minutes.

Prepare the Broccoli

  • While the casserole bakes, blanch the broccoli in boiling water for 1 minute until bright green, then drain and rinse with cold water.

Finish Baking

  • Remove the casserole from the oven and stir gently to check the consistency. If the quinoa is not fully tender, return to the oven for another 10–15 minutes.
  • Once the quinoa is cooked and the sauce is creamy, stir in the broccoli. Add up to 1 cup of additional water if needed to loosen the mixture.
  • Sprinkle Gruyere cheese over the top and bake for 5 more minutes, just until the cheese melts.
  • Let the casserole rest for 5–10 minutes before serving so it sets slightly and is easier to portion.

Notes

Quinoa rinsing: Always rinse quinoa before cooking to remove its natural bitterness.
Cheese swaps: If Gruyere is unavailable, Swiss, mozzarella, or sharp cheddar can be used instead.
Make it lighter: Use low-fat milk and reduce the cheese slightly for a lighter version.
Vegetable variations: Add mushrooms, peas, or spinach along with or instead of broccoli.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat with a splash of milk or broth to restore creaminess.