Creamy Chicken Quinoa and Broccoli Casserole is real food meets comfort food. From scratch, quick and easy, and a big gentle hug loaded with good-for-you ingredients.
Creamy Chicken Quinoa and Broccoli Casserole
Baked goodness is the antidote to winter. Yes definitely in the form of warm baked cookies and breads and muffins, but also, and please stay with us here, in the form of casseroles.
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This recipe was outstanding! Directions were easy to follow and the dish turned perfectly! So good! I will be making this again soon!
Jolynn
Cozy, bubbly, throw-it-all-in-one-dish, easy, cheesy, delicious is exactly what calls to our midwestern hearts to warm us from the inside out. WE ARE HERE FOR IT.
Under this cozy food blanket we have generously seasoned chicken, cooked quinoa, crispity delicious bacon, velvety homemade (yes, homemade!), sauce, a tiny bit of Gruyère or whatever kinda cheese you want over the top, and bright green pops of broccoli. Retro? Maybe. Absolutely delicious. YOU BET.
In This Post: Everything You Need For Chicken Quinoa and Broccoli Casserole
- Watch How to Make Chicken Casserole
- Ingredients in This Easy Chicken Casserole Recipe
- Grab Your Casserole Dish and Let’s Bake
- Canned vs. Homemade Cream of Chicken Soup
- Freeze Your Casserole
- Chicken Quinoa and Broccoli Casserole: Frequently Asked Questions
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Ingredients In This Easy Chicken Casserole Recipe
The ingredients are pretty simple in order to bring this creamy comforting casserole together, and none of them are canned soup, no ma’am. That’s right, we’re doing some super easy, from-scratch business here to make everything sing.
- boneless skinless chicken breasts
- fresh broccoli florets
- quinoa
- gruyere cheese (any kind will work)
- chicken broth
- milk
- poultry seasoning
- flour
- crisp cooked bacon (optional… sort of)
Grab Your Casserole Dish and Let’s Bake
To achieve maximum velvety creamy goodness, and help everything reach its maximum texture potential, there are a few steps to bring it all together beyond, “Throw in dish. Bake.” Which is a very acceptable list of casserole instructions. But here we’re going to make a sauce, layer the ingredients, save the broccoli until the end to keep it bright and green and tender crisp.
- Sauce: Bring the chicken broth and half the milk to a low boil in a saucepan. Whisk the rest of the milk with the poultry seasoning and flour and then add that in and whisk until a smooth creamy sauce forms.
- Assemble: Mix the sauce, one cup water, quinoa, and bacon (if using) in a bowl and pour that into the prepared baking dish. Slice the uncooked chicken breasts into thin strips and lay those right over the top of the quinoa mixture. Sprinkle with the seasoning.
- Broccoli: Go ahead and give that a quick steam and then set it aside until the last 10ish minutes of baking.
- Bake: Bake uncovered for about 30 minutes. Give it a check and a stir, and if needed, bake for an additional 10-15 minutes if needed to further thicken. Add that yummy broccoli and a little bit of water, stir until creamy and smooth. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.
Canned Vs. Homemade Cream Of Chicken Soup
Generally speaking, if you’re looking for canned cream of something soup, you look no further than a casserole. Because that is the nature of a casserole and don’t question it, you big city slicker hipster person you.
But we kind of have one foot in both the hipster world and the canned soup world, and so this beauty of a casserole has its own creamy velvety sauce that is made from scratch! *jumping up and down for joy* And it works perfectly for creating that mild, creamy texture that casseroles are known and loved for. We first discovered that whole homemade cream of chicken soup thing way back when, and this turned out to be a great time to put that to use. And then we added bacon. And baked it with everything homey and nostalgic under the sun.
Creamy creamy yum yum. Nothing from a can. Everyone = happy.
Freeze Your Casserole
Another amazing dream scenario when it comes to casseroles, is the whole “put it together and freeze it for later” situation. This one is perfect for that, too! Hide it away in your freezer for the perfect chilly night to pull out, pop in the oven and get that bubbling goodness on your dinner table in no time flat.
We’d recommend preparing the sauce, quinoa and chicken and freezing uncooked, but save the broccoli step for when you’re going to bake. Keeps everything fresher, brighter and a little less squishy that way. You’ll have to add a little bit to the cook time so just keep an eye on it, but all the creamy dreaminess will be yours.
Leftovers also freeze well, we’d just maybe recommend pulling them out to thaw beforehand so it doesn’t have to spend too much extra time cooking in the oven/microwave. Just enough to get heated back through. Add a little extra water/broth to get the creamy sauce back in business and this one will keep on rewarding you through and through.
Whether this screams nostalgia to you or if this is your first introduction to the word “casserole,” this easy, saucy, cozy batch of comfort food is an excellent choice any day of the week.
Chicken Quinoa and Broccoli Casserole: Frequently Asked Questions
How will I know when my quinoa is done cooking?
You will know the quinoa is done when it is soft and looks as if it has popped open, with the germ of the kernel visible as a little spiral. I’ve gotten quite a few comments about the liquid not absorbing right away – if that’s you, just bake it a little longer. With enough time, it should get that moisture soaked right up into a creamy sauce.
I don’t love quinoa. Can I substitute rice?
Rice takes a lot longer to cook compared to quinoa, but it should work. Just give yourself some extra baking time.
Can I freeze this?
Sure! Just freeze the casserole right before baking it with the chicken and quinoa raw and without the broccoli. Just add the broccoli right before cooking.
Can I use something other than chicken?
You could use a vegetarian option like chickpeas. Or I’d recommend this recipe to use shrimp!
Creamy Chicken Quinoa and Broccoli Casserole
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
Creamy Chicken Quinoa and Broccoli Casserole is real food meets comfort food. From scratch, quick and easy, and a big gentle hug loaded with good-for-you ingredients.
Ingredients
Units
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- 2 cups reduced-sodium chicken broth
- 1 cup 2% milk
- 1 teaspoon poultry seasoning
- 1/2 cup flour
- 2 cups water, divided
- 1 cup uncooked quinoa, rinsed
- 1/4 cup cooked, crumbled bacon (optional… sort of)
- 1 pound boneless skinless chicken breasts
- 2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like)
- 1/4 cup shredded Gruyere cheese (any kind will work)
- 3 cups fresh broccoli florets
Instructions
- Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really, really sticks to the sides). Bring the chicken broth and 1/2 cup milk to a low boil in a saucepan. Whisk the other 1/2 cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
- Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
- Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
- Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.
Equipment
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- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Bake
- Cuisine: American
Keywords: chicken and broccoli casserole, quinoa casserole, chicken casserole
Note: Several of you have kindly noted that after 30 minutes you still had a bit too much liquid. Thank you for your feedback – it really helps make the recipe better for others. Based on your comments, I adjusted the directions to account for a little extra uncovered baking time for some of that liquid to evaporate. Thank you!
Let’s Keep The Casserole Love Going
- Chicken Tetrazzini
- Chipotle Sofritas Tortilla Casserole
- Easy Mexican Chicken Quinoa Casserole
- Chicken Wild Rice Casserole
One More Thing!
This recipe is part of our delicious quinoa recipes page. Check it out!
Filed Under: All Recipes Broccoli Casserole Dinner Fall Healthy Main Dishes Meat and Chicken Quick and Easy Quinoa Spring Winter
February 18, 2021
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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This recipe would be great if it were made in an ENTIRELY different way. This is the most poorly put together recipe I have worked with. The instructions are abysmal and unfortunately, after following those directions the end result ended up inedible and in the trash.
wish I had read the comments first. don’t add the roux to the liquids in the saucepan. I knew better that I would lump up and it did. second, don’t mix in the 1 cup of water up front. waaaaaaaaaay too liquidy. only add it if you somehow end up too thick after 30 min.
I was really excited to make this recipe as I’ve been trying to use quinoa more in our diet. I’m sorry to say it was a very disappointing outcome given the time it took to make. I followed the recipe exactly and it was barely edible. Ended up picking out the chicken and broccoli to at least eat that. The sauce was very chalky and the whole dish was flavorless. I don’t understand the high rating for this recipe.
So THAT is the difference between casserole & hot dish. I lived in up in the Twin Cities for 4 years after undergrad and was introduced to a brand new word: Hot Dish. (Tater tot hot dish to be specific), but thought it was interchangeable for casserole. Thanks for the mini lesson and the winter comfort 🙂
Comfort in a bowl. I first made this about 10 years ago and haven’t had it sense. I was curious if I’d still like it a decade later & it’s safe to say I do!! Taste wise it reminds me of chicken pot pie & same sense of comfort that comes with it. Thanks for a recipe that stands the rest of time 😁
I feel like this needs to go the route of chicken-bacon-ranch. More bacon, more cheese, different flavor profile. All I can taste in the completed dish is the poultry seasoning. It’s not bad, but it’s not going into my rotation. I used original Mrs. Dash as the other spice mix, so that was pretty neutral. I had to go gluten free due to recently diagnosed celiac disease, so I have been searching for recipes that are not wheat based. I used GF flour for the sauce and it was just fine.
Your receipe and video don’t match, god sake. Did you even properly typed and checked what you have shared? Your receipe says CHICKEN BROTH while the video is with CONDENSED SOUP ????? Are you kidding ? and do you you relly even do this job professionally? I WASTED MY TIME AND EFFORT WATCHING YOUR RECEIPE. CHANGE YOUR HOBBY aASAP OR ONLY TO FOR YOUR FAMILY, do not post in public.
I used a shredded cooked rotisserie chicken, frozen broccoli/cauliflower blend and tri color quinoa, and it came out great. I microwave steamed the frozen veggies for a few minutes and added them with the cheese after the first 30 min, covered and baked for an additional 15.
When do you add the season salt ?
Hi Tricia! In Step 2, you’ll add the seasoning blend.
This wasn’t bad; the poultry seasoning wasn’t too much as someone claimed. I cooked the cauliflower separately because the pan was already crowded and I figured adding that extra cup of water would make it too soupy (it would). I forgot the cheese but we watch our calories anyway.
This recipe is so convoluted. Seems there is an easier way to make the sauce than described and it would be much easier to put the broccoli in the pan with the chicken and then bake it.
Loved this conceptually, but next time I will cook the quinoa first and use shredded rotisserie chicken. The quinoa cooked in the oven is too precarious and lengthy for my needs, but the dish was definitely yummy!
The sauce (reverse roux, whatever) has come out perfectly each time I make it.
I use a ramen seasoning for the “chicken” seasoning. Have used a variety of cheese and they all come out great – Italian blend, or gouda and Parm, or cheddar and gouda…. added peas and carrots to the one tonight and it smells fantastic!
Thank you for this great tasty dish!
Love that ramen hack!
What if I want to make this the same day to take to someone’s house? Bake in the morning and just reheat in the microwave later?
Yep, that’s probably your best bet!
How many days is this safe in the refrigerator for leftovers?
I’d say 2-3 days!
This is an absolutely delicious dish. Loved it! I added in a bit of cayenne pepper and some red pepper flakes to add a little bit of heat, used havarti cheese, and added extra bacon crumbles on top, and the result was pure perfection.
Could I freeze this uncooked in individual portions? What do you think?
The flavor and timing of this recipe were great. However, the directions to mix the flour and milk into the hot broth and milk mixture is a bad idea. It became lumpy and I ended up having to run mine through a strainer. If I make this recipe again, I’ll probably make the mixture first and slowly mix the broth and milk in BEFORE boiling.
This recipe is delicious, so easy to make and healthy too! So easy to make this gluten-free replacing the flour with arrow root. Definitely try this one!
Can you make this adhead of time
Hi, Betty! We would suggest preparing each part separately, store separately, and then assemble just before baking. Otherwise, the quinoa might get kind of weird if it sits in the sauce overnight. Let us know how it goes!
I made this for dinner tonight, and it was delicious! I added 1/2 tsp each of onion powder and black pepper to the sauce, along with the poultry seasoning. I didn’t have any all-purpose seasoning to sprinkle on top, so I looked up Emeril’s recipe for his “Essence” and made my own. The chicken & quinoa were done after 30 minutes. I did NOT need to add any extra water when I added the broccoli. It was the perfect creamy consistency without it. I used a full cup of cheese (monterey jack) on top since there’s hardly any other fat in the recipe. I will be making this again and again!
I enjoyed this casserole more than I expected! I skipped the bacon because my partner doesn’t like it, but I’m sure it would’ve been good with it. I ended up having to bake my casserole for about 50-55 minutes because the liquid hadn’t fully absorbed at the 30 minute mark. I read some reviews about people’s sauce not thickening properly, so I made sure to slowly add the milk/flour mix, whisking fully before incorporating more and it worked well. I used a chicken seasoning mix and then a Kroger Salt Free Zesty Blend Original Seasoning. My cheese was a thick cut swiss/gruyere mix (as that’s what they had at kroger), so I added about 1/2 cup instead to better cover the casserole. I also made this in an 11×7 pan because my 9×13 was in use and I had no problem! I used frozen broccoli instead of fresh — I steamed it on the stovetop and then cut it into smaller pieces to mix into the casserole. Overall, this recipe was easy and a nice change from more typical rice/pasta casseroles! It had a good flavor and was creamy without using a canned soup. Will definitely be making this again!
I love this recipe, it’s become a go-to meal for my family. I really wish when I adjusted the scale it would reflect in the instructions as well though… worried I may have made soup for tonight’s dinner after adding a full cup of water instead of a half cup because I decided only to make 1/2 today.
This looks mighty healthy 🙂
Can you sub almond milk for milk to make this dairy free?
That should work!