Cheesy Chicken, Broccoli & Quinoa Casserole

The classic cheddar & broccoli combo comes together with quinoa in this flavorful, protein-packed family-friendly weeknight casserole.

I’ve admitted more than once around here that we’re not huge fans of casseroles (I say after we’ve eaten two this past week- tex mex sweet potato turkey taco pie and cauli crust shepherd’s pie). However, this one is an exception! My kids LOVE quinoa- and combining quinoa with their favorites- cheese and broccoli is an instant win, in our house.

I added in two cups of shredded chicken for extra protein to balance this cheesy casserole out- you can use homemade shredded (what we typically use) or grilled chicken, or rotisserie chicken for an easy shortcut option.

Recipe notes:

• I use shredded BLOCK cheddar for cheese sauces and on top casseroles- it’s the only way to go if you want that super melty cheese! I use a hand grater, but you can also use the grater on your food processor, as well.

Cheesy Chicken Broccoli & Quinoa Casserole

★★★★★ 4.5 from 2 reviews

• Author: Kristin Dovbniak
• Yield: 6–8 servings 1x

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Ingredients

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1 cup dry quinoa (see cooking directions, below)
Water, as needed (see below)
2 cups cooked chicken- about 2 chicken breasts, cooked and diced or 2 cups shredded rotisserie chicken
1 head broccoli, diced (about 4 cups)
2 1/4 tsp salt (divided)
2 tbsp butter
2 tbsp flour (use gluten-free for a fully gluten-free recipe)
1 1/2 cups chicken broth, unsalted or low sodium (omit additional salt if using salted broth)
1/2 cup heavy cream
1 1/2 cups shredded block cheddar cheese (divided)- I like half mild, half sharp cheddar

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Instructions

1. Preheat oven to 350. Grease a 9×13″ baking dish (or similar size).
2. To cook quinoa: Combine the quinoa and 1 3/4 cups water in a medium pot. Bring to a boil, cover, turn heat to lowest setting and set timer for exactly 15 minutes.
3. Remove from heat and let sit an additional 5-10 minutes. Remove lid and fluff with a fork. Alternately, cook in a rice cooker using 2 cups of water.
4. To blanch broccoli, heat a large pot of water to a boil.
5. Add 2 tsp salt and broccoli and cook for 3-4 minutes, until bright green. Immediately plunge in an ice bath.
6. While broccoli is cooking and cooling, prepare cheese sauce:
   1. Melt butter in a medium saucepan. As soon as it is melted, add in flour and whisk to create a roux. Slowly whisk in chicken broth and 1/4 tsp salt. Bring to a simmer, whisking occasionally, until thickened.
   2. Reduce heat to a low simmer and whisk in heavy cream.
   3. Slowly whisk in 1 cup cheese until melted.
7. Combine cooked quinoa with chicken, broccoli and cream sauce.
8. Pour into a greased baking dish. Cover with remaining cheese and bake in oven for 20 minutes. Broil in last 2 minutes to crisp cheese.

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Notes

Nutrition facts for 6 servings

Nutrition

• Serving Size:
• Calories: 418
• Fat: 22.8 g
• Carbohydrates: 26.1 g
• Protein: 27.9 g
• Cholesterol: 88.6 mg