Creamy Chicken Quinoa Casserole

This creamy chicken quinoa and broccoli casserole transforms traditional comfort food into a nutritious, family-friendly meal without sacrificing flavor. The homemade creamy sauce eliminates the need for canned soup, while quinoa provides a protein-packed alternative to traditional grains.

I discovered this recipe during a particularly hectic week when I needed something both nutritious and comforting. My family was skeptical about quinoa at first, but now this casserole appears on our dinner table at least twice a month, especially during busy weeknights.

Ingredients

• Quinoa: Provides complete protein and nutty flavor while absorbing all the creamy goodness
• Chicken broth: Adds depth to the quinoa during cooking instead of plain water
• Fresh broccoli florets: Offer texture and nutritional benefits; look for bright green heads without yellowing
• Shredded chicken breast: Keeps the dish lean; use leftovers or rotisserie chicken for convenience
• Sharp cheddar cheese: Creates the perfect balance of creaminess and flavor; look for aged varieties for more impact
• Greek yogurt: Adds tanginess and creaminess while reducing the need for heavy cream
• Dried thyme and paprika: Create warmth and depth without overpowering the dish

Step-by-Step Instructions

Cook the Quinoa:

Combine quinoa and chicken broth in a medium saucepan and bring to a boil. Reduce the heat to low, cover the pot, and allow to simmer for exactly 15 minutes until all liquid is absorbed and quinoa shows its signature spiral. The broth infuses the quinoa with flavor from the beginning.

Prepare the Vegetables:

Heat olive oil in a large skillet over medium heat until it shimmers slightly. Add the finely chopped onion and cook until translucent and soft, about 4 minutes (do not brown). Add minced garlic and cook just until fragrant, about 1 minute longer to prevent bitterness.

Add the Broccoli:

Introduce the broccoli florets to the skillet and cook for 4 to 5 minutes. You want them partially cooked but still bright green as they will continue cooking in the oven. If using frozen broccoli, ensure it is fully thawed and excess moisture is drained to prevent a watery casserole.

Combine Main Components:

Add the cooked quinoa and shredded chicken to the skillet with vegetables. Season with salt, pepper, thyme, paprika, and red pepper flakes (if using). Mix thoroughly to ensure even distribution of ingredients and flavors throughout the casserole.

Create the Creamy Sauce:

In a separate saucepan, melt butter over medium heat until foamy. Sprinkle in flour and whisk continuously for a full minute to cook out the raw flour taste. This creates the roux that will thicken your sauce. Gradually whisk in milk and continue cooking until noticeably thickened, about 3 to 4 minutes. The sauce should coat the back of a spoon.

Finish the Sauce:

Remove the sauce from heat and allow it to cool slightly, about 2 minutes. Stir in Greek yogurt and 1 cup of shredded cheese until completely melted and incorporated. The slight cooling prevents the yogurt from curdling when added to the hot mixture.

Assemble and Bake:

Pour the creamy sauce over the chicken quinoa mixture and stir gently to combine all ingredients. Transfer everything to your prepared baking dish and sprinkle the remaining cheese evenly across the top. Bake uncovered at 375°F for 25 to 30 minutes until the edges are bubbling and the top develops a golden color.

The Greek yogurt in this recipe is my secret weapon. I discovered its magic when I ran out of sour cream one evening. Not only does it add protein, but it creates the perfect creamy texture while adding a subtle tanginess that balances the richness of the cheese. My daughter now asks for "extra yogurt sauce" whenever we make this dish.

Make-Ahead Options

This casserole is perfect for busy families. You can prepare the entire dish up to the baking stage, cover tightly with foil, and refrigerate for up to 24 hours. When ready to serve, simply bake as directed, adding about 10 minutes to the cooking time since you'll be starting with a cold casserole. The flavors actually develop nicely during the rest in the refrigerator.

Clever Substitutions

This recipe welcomes adaptations based on what you have available. Swap quinoa for brown rice or barley if preferred, though cooking times will vary. No broccoli? Cauliflower, green beans, or asparagus work beautifully. For a vegetarian version, replace chicken with roasted chickpeas or cubed firm tofu, and use vegetable broth instead of chicken broth. The casserole maintains its creamy comfort food status regardless of these adjustments.

Serving Suggestions

Serve this casserole as a complete meal on its own or with a simple side salad dressed with lemon vinaigrette for brightness. For heartier appetites, crusty whole grain bread makes an excellent accompaniment for soaking up extra sauce. This dish pairs wonderfully with crisp white wines like Sauvignon Blanc or Pinot Grigio if you're enjoying it for a casual dinner party.

Storage and Reheating

This casserole maintains its quality remarkably well as leftovers. Store covered in the refrigerator for up to 4 days. For reheating, cover with foil and warm in a 350°F oven for about 20 minutes until heated through. For individual portions, microwave for 2 minutes, stir, then heat for another minute. The texture stays creamy without drying out, unlike many reheated casseroles.

Frequently Asked Questions

→ Can I use frozen broccoli?

Yes, you can use frozen broccoli. Be sure to thaw and drain it before adding it to the skillet to avoid excess moisture.

→ Can I make this gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make the creamy sauce gluten-free.

→ Can I use pre-cooked chicken?

Yes! Rotisserie or leftover shredded chicken works perfectly in this casserole for convenience.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.

→ What can I add for extra flavor?

You can add mushrooms, spinach, or even some chopped bell peppers to the dish for additional flavor and texture.

→ What cheese works best?

Shredded sharp cheddar cheese is recommended for its robust flavor, but you can also mix in other cheeses like mozzarella or Parmesan.