Chicken Broccoli Quinoa Casserole
Chicken broccoli quinoa casserole turns cooked chicken, fluffy quinoa, and crisp broccoli into a creamy, cheesy dinner that feels cozy without feeling heavy.
This easy casserole uses simple staples and stretches them into a full meal for four. Greek yogurt makes the filling creamy and tangy, while cheddar melts into a golden top. Quinoa adds nutty flavor, fiber, and plant-based protein, so each serving feels filling and balanced.
Why You’ll Love This Recipe
- Creamy texture without a can of condensed soup.
- Great way to use leftover chicken and cooked quinoa.
- Broccoli stays tender with a little bite instead of turning mushy.
- It bakes in one dish and works well for meal prep.
Fabian’s Budget and Health Tip: Cook a big pot of quinoa at the start of the week and shred leftover roast chicken or poached chicken for this casserole. If cheddar is pricey, use a little less on top and stir in an extra spoonful of Greek yogurt to keep the filling creamy.
Ingredients (Serves 4)
- 3 cups cooked quinoa (555 g)
- 2 cups cooked chicken, shredded or chopped (280 g)
- 3 cups small broccoli florets (270 g)
- 1 cup plain Greek yogurt (240 g)
- ½ cup chicken broth (120 ml)
- 1 ½ cups shredded cheddar cheese, divided (170 g)
- 2 garlic cloves, finely minced (6 g)
- 1 teaspoon onion powder (2 g)
- 1 teaspoon paprika (2 g)
- ¾ teaspoon salt (4 g)
- ½ teaspoon black pepper (1 g)
- 1 teaspoon oil or a small amount of butter for greasing the baking dish (5 ml)
Step-by-Step Instructions
1. Heat the Oven and Prep the Dish
Heat the oven to 375°F (190°C). Lightly grease a 9 by 13 inch baking dish. The thin layer of oil helps the edges brown and keeps the creamy quinoa from sticking.
2. Mix the Creamy Base
In a large mixing bowl, whisk the Greek yogurt, chicken broth, minced garlic, onion powder, paprika, salt, and black pepper. The mixture should look smooth, pale orange, and lightly speckled with seasoning. It should smell garlicky and savory.
3. Fold in the Quinoa, Chicken, Broccoli, and Cheese
Add the cooked quinoa, cooked chicken, broccoli florets, and half of the cheddar cheese. Stir until everything looks evenly coated. If the mixture feels too stiff, add 1 to 2 tablespoons more broth. You want it creamy, not soupy.
4. Fill the Baking Dish
Spoon the mixture into the prepared dish and spread it into an even layer. Press it down lightly so the quinoa bakes together, but do not pack it too firmly. Scatter the remaining cheddar over the top.
5. Bake Until Golden and Bubbling
Bake for 25 to 30 minutes, until the casserole is hot in the center and the cheddar looks melted with lightly golden spots. The edges should bubble gently, and your kitchen should smell like toasted cheese, garlic, and warm paprika.
6. Rest Before Serving
Let the casserole rest for 5 to 10 minutes. This short rest helps the creamy filling settle, so each scoop holds together instead of spilling apart.
Expert Troubleshooting and FAQs
Can I use frozen broccoli?
Yes. Thaw it first and squeeze out extra moisture with a clean towel. Too much water can make the casserole loose.
Why is my casserole dry?
The quinoa may have been packed tightly, or the chicken may have been very lean. Stir in a splash of warm broth before baking, or cover the dish for the first 15 minutes.
Why is my casserole watery?
The broccoli may have released extra liquid, especially if it was frozen. Next time, use smaller florets and pat them dry. Letting the casserole rest after baking also helps it firm up.
Can I make it ahead?
Yes. Assemble it up to 24 hours ahead, cover it, and refrigerate. Bake it straight from the fridge and add 5 to 10 extra minutes, until the center is hot and the cheese bubbles.
Can I swap the cheese?
Yes. Monterey Jack, mozzarella, or a mild Colby blend will work. Cheddar gives the strongest flavor, so use it if you want a sharper, cozier casserole.
Estimated Nutritional Facts
These values are rough estimates per serving and will vary based on the exact yogurt, cheese, broth, and chicken you use.
- Calories: 430
- Protein: 35 g
- Carbs: 38 g
- Fats: 17 g
Chicken Broccoli Quinoa Casserole
Ingredients
- 3 cups cooked quinoa (555 g)
- 2 cups cooked chicken, shredded or chopped (280 g)
- 3 cups small broccoli florets (270 g)
- 1 cup plain Greek yogurt (240 g)
- ½ cup chicken broth (120 ml)
- 1 ½ cups shredded cheddar cheese, divided (170 g)
- 2 garlic cloves, finely minced (6 g)
- 1 teaspoon onion powder (2 g)
- 1 teaspoon paprika (2 g)
- ¾ teaspoon salt (4 g)
- ½ teaspoon black pepper (1 g)
- 1 teaspoon oil or a small amount of butter for greasing the baking dish (5 ml)
Instructions
- 1. Heat the Oven and Prep the Dish. Heat the oven to 375°F (190°C). Lightly grease a 9 by 13 inch baking dish. The thin layer of oil helps the edges brown and keeps the creamy quinoa from sticking.
- 2. Mix the Creamy Base. In a large mixing bowl, whisk the Greek yogurt, chicken broth, minced garlic, onion powder, paprika, salt, and black pepper. The mixture should look smooth, pale orange, and lightly speckled with seasoning. It should smell garlicky and savory.
- 3. Fold in the Quinoa, Chicken, Broccoli, and Cheese. Add the cooked quinoa, cooked chicken, broccoli florets, and half of the cheddar cheese. Stir until everything looks evenly coated. If the mixture feels too stiff, add 1 to 2 tablespoons more broth. You want it creamy, not soupy.
- 4. Fill the Baking Dish. Spoon the mixture into the prepared dish and spread it into an even layer. Press it down lightly so the quinoa bakes together, but do not pack it too firmly. Scatter the remaining cheddar over the top.
- 5. Bake Until Golden and Bubbling. Bake for 25 to 30 minutes, until the casserole is hot in the center and the cheddar looks melted with lightly golden spots. The edges should bubble gently, and your kitchen should smell like toasted cheese, garlic, and warm paprika.
- 6. Rest Before Serving. Let the casserole rest for 5 to 10 minutes. This short rest helps the creamy filling settle, so each scoop holds together instead of spilling apart.
