This creamy chicken quinoa and broccoli casserole is the perfect blend of wholesome ingredients and cozy comfort. Tender chicken, fluffy quinoa, crisp broccoli, and a silky homemade sauce come together in one warm, satisfying bake that feels nourishing and indulgent at the same time.
Why You’ll Love This Recipe
It uses simple, whole ingredients without canned soup.
The homemade sauce adds richness without being heavy.
Quinoa cooks right in the casserole, saving time and dishes.
Broccoli stays vibrant and tender-crisp.
Family-friendly, freezer-friendly, and perfect for make-ahead meals.
Comforting yet packed with protein and nutrients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups reduced-sodium chicken broth
1 cup 2% milk, divided
1 teaspoon poultry seasoning
1/2 cup flour
2 cups water, divided
1 cup uncooked quinoa, rinsed
1 pound boneless skinless chicken breasts
2 teaspoons all-purpose seasoning (or any mild seasoning blend)
1/4 cup shredded Gruyère cheese (or any similar melting cheese)
3 cups fresh broccoli florets
Directions
Prepare the sauce:
Preheat the oven to 400°F (200°C). Generously grease a 9×13-inch baking dish. In a saucepan, bring the chicken broth and 1/2 cup of the milk to a low boil. In a separate bowl, whisk the remaining 1/2 cup milk with the poultry seasoning and flour. Add this mixture to the boiling liquid, whisking until the sauce becomes smooth and creamy.
Assemble the casserole:
In a large bowl, combine the prepared sauce, 1 cup water, and the rinsed quinoa. Pour this mixture into the greased baking dish. Slice the chicken breasts into thin strips and lay them over the quinoa mixture. Sprinkle the chicken with the all-purpose seasoning. Bake uncovered for 30 minutes.
Prepare the broccoli:
While the casserole bakes, blanch the broccoli by placing it in boiling water for 1 minute until bright green. Rinse under cold water and set aside.
Finish baking:
After 30 minutes, remove the casserole from the oven and stir gently. If the mixture still contains too much liquid, return it to the oven for an additional 10–15 minutes. When the quinoa is cooked, the chicken is tender, and the sauce has thickened, stir in the broccoli along with up to 1 cup water as needed to achieve a creamy consistency. Sprinkle the Gruyère cheese on top and bake for 5 minutes, or just until the cheese melts.
Replace the chicken with cooked chickpeas for a vegetarian option.
Use cauliflower florets in place of broccoli for a milder vegetable flavor.
Swap Gruyère with mozzarella or mild cheddar.
Add a pinch of paprika or cayenne for gentle warmth.
Stir in sautéed mushrooms for extra earthiness.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, adding a splash of water or broth to restore creaminess.
To freeze, assemble the casserole up to the baking stage (without the broccoli) and freeze for up to 3 months. Add broccoli right before baking. Thaw overnight before cooking for best results.
FAQs
How do I know when the quinoa is fully cooked?
Quinoa is done when it becomes soft and the kernel opens to reveal a small spiral-like germ.
Can I use rice instead of quinoa?
Yes, but rice takes longer to cook, so you will need to extend the baking time.
Can I freeze this casserole?
Yes. Freeze it before baking, without the broccoli, and add the broccoli when you’re ready to cook.
Can I make this recipe vegetarian?
Absolutely. Replace the chicken with chickpeas or other preferred plant-based protein.
Can I use frozen broccoli?
Yes, but thaw and drain it well to prevent extra moisture in the casserole.
Can I prepare this ahead of time?
Yes, assemble the casserole (without broccoli) and refrigerate up to 24 hours before baking.
What cheese works best besides Gruyère?
Mozzarella, Monterey Jack, or mild cheddar all melt nicely and taste great.
How can I make the sauce thicker?
Allow additional uncovered baking time until the liquid reduces and the sauce thickens.
Can I use whole milk instead of 2%?
Yes, whole milk will make the sauce slightly richer.
Why is my casserole still liquidy after 30 minutes?
Some ovens vary—simply bake longer until the excess liquid is absorbed and the texture becomes creamy.
Conclusion
This creamy chicken quinoa and broccoli casserole delivers comfort, nourishment, and simplicity all in one dish. With its homemade sauce, tender chicken, and wholesome quinoa, it’s a versatile family favorite you’ll return to again and again. Whether made fresh or frozen for a future meal, it brings warm, cozy satisfaction to every bite.
This creamy chicken quinoa and broccoli casserole is a wholesome, comforting dish made with tender chicken, fluffy quinoa, crisp broccoli, and a homemade creamy sauce. It’s easy to prepare, packed with protein, and perfect for family dinners or meal prep.
1/4 cup shredded Gruyère cheese (or similar melting cheese)
3 cups fresh broccoli florets
Instructions
Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish.
In a saucepan, bring chicken broth and 1/2 cup milk to a low boil. In a separate bowl, whisk remaining 1/2 cup milk with poultry seasoning and flour until smooth.
Whisk the flour mixture into the boiling broth, stirring until smooth and creamy.
In a large bowl, combine the prepared sauce, 1 cup water, and rinsed quinoa. Pour into the greased baking dish.
Slice chicken breasts into thin strips and lay them over the quinoa mixture. Sprinkle chicken with all-purpose seasoning.
Bake uncovered for 30 minutes.
Meanwhile, blanch broccoli in boiling water for 1 minute until bright green, then rinse with cold water and set aside.
After 30 minutes, remove casserole from oven and stir gently. If too liquidy, bake an additional 10–15 minutes until quinoa is fully cooked and mixture is thickened.
Stir in broccoli and up to 1 cup of water if needed to reach desired creaminess. Sprinkle cheese on top and bake for another 5 minutes, until cheese is melted.
Serve warm and enjoy.
Notes
Use chickpeas for a vegetarian version.
Replace Gruyère with cheddar, mozzarella, or Monterey Jack for variety.
Frozen broccoli can be used but should be thawed and well drained.
For freezer prep, assemble the casserole without broccoli and freeze before baking.
Bake longer if casserole is still liquidy after 30 minutes—ovens vary.
