Creamy Broccoli and Chicken Quinoa Casserole


I’ve been meaning to post this recipe for a while but it’s just one of those things that I’ve dreaded taking a picture of. Let’s face it, casseroles just aren’t very pretty. Some of them (just some of them) taste delicious but they’re just so piled together that there’s no making them look “fancy,” shall we say. Here’s my attempt at making it look decent though :).

Creamy Broccoli and Chicken Quinoa Casserole | Cooking Classy

This recipe was adapted from my moms broccoli chicken casserole. It’s very similar I just made a few changes. I replaced the rice her recipe calls for with quinoa for added nutrition (I also replaced some of the butter with olive oil for a healthier fat), then I added onion and garlic and the herbs for more flavor. Now I’m having a hard time deciding which I like more the traditional version or this quinoa version. I do know however, that I’ll be making it this way much more often because I’ve gotten hooked on quinoa. It took me a while to get used to it’s unique flavor but now I love it. I hope you do too! Enjoy!

Creamy Broccoli and Chicken Quinoa Casserole | Cooking Classy


Creamy Broccoli and Chicken Quinoa Casserole | Cooking Classy


Creamy Broccoli and Chicken Quinoa Casserole

Yield: About 8 servings


  • 1 1/4 lbs boneless , skinless chicken breasts, cooked and diced
  • 12 oz broccoli florets (about 4 cups), diced and steamed just until tender
  • 1 1/2 cups dry quinoa
  • 2 cups low-sodium chicken broth
  • 1 1/2 Tbsp butter
  • 1 1/2 Tbsp extra virgin olive oil
  • 1 cup finely chopped onion (about 1 medium onion)
  • 1 clove garlic , minced
  • 3 Tbsp all-purpose flour
  • 2 cups milk
  • 1/4 tsp dried thyme
  • Salt and freshly ground black pepper to taste
  • 4 oz finely shredded parmesan cheese , divided (about 1 cup slightly packed)
  • 3/4 cup sour cream
  • 1 Tbsp lemon juice
  • 1 Tbsp chopped fresh parsley (or 1 tsp dried)


  1. Cook quinoa according to directions replacing 2 cups of water with the 2 cups chicken broth (so you should be using 2 cups broth 1 cup water). Preheat oven to 325 degrees. In a large skillet, melt butter along with olive oil. Add in onion and saute over medium heat until soft. Add in garlic and flour and cook, stirring constantly for 1 minute. While whisking slowly pour in milk, then add in thyme and season with salt and pepper to taste. Cook, stirring constantly until thickened then remove from heat and stir in half of the parmesan cheese, then mix in sour cream, lemon juice and fresh parsley.
  2. To assemble, butter a 13 by 9-inch baking dish and spread half of the cooked quinoa into an even layer in bottom of baking dish. Then spread steamed broccoli into an even layer over quinoa, followed by chicken then remaining cooked quinoa. Pour white sauce evenly over top and spread into an even layer and sprinkle top with remaining parmesan cheese. Bake in preheated oven 25 minutes. Serve warm.
  3. Recipe Source: adapted slightly from my moms recipe

Creamy Broccoli and Chicken Quinoa Casserole | Cooking Classy


  • Colleen: Wow, this was delicious! A little more work than I usually look for in a casserole, but totally worth it. Thanks for this recipe- definitely a keeper! January 15, 2014 at 4:49pm Reply

    • Jaclyn: I’m so glad you thought this was delicious Colleen! Thanks so much for coming back to leave a comment! January 16, 2014 at 10:09am Reply

  • Trisha: I made this tonight, and my family LOVED it! Thanks so much! I look forward to looking at more of your recipes. :) January 14, 2014 at 11:44pm Reply

    • Jaclyn: That’s so great to hear your family loved this Trisha! Thanks for your feedback! January 16, 2014 at 10:10am Reply

  • Marilyn: Found you via Pinterest.
    This looks amazing…I’m making it this week, and also printed out many other recipes from your blog. BTW, I just love happening upon a beautiful, popular blog and discovering the owner is LDS :)
    you rock. January 3, 2014 at 11:36pm Reply

  • melissa: This might be a dumb question…but what method did you use to cook the chicken? December 14, 2013 at 4:59pm Reply

    • Jaclyn: I actually boiled it this time (which I rarely do unless I’m in a hurry). Most often I like to just do it in the slow cooker with chicken broth and S&P on low for about 6 hours. Sometimes I will spray them with olive oil and bake in the oven. Definitely not a dumb question :). December 15, 2013 at 10:51am Reply

  • Jessica @ Portuguese Girl Cooks: I love these kinds of dishes and I love that you made it a bit healthier! I know what you mean about photographing casseroles- it’s so hard to make them look pretty, but you did a great job! December 12, 2013 at 9:59pm Reply

    • Jaclyn: Thanks so much Jessica :)! December 12, 2013 at 10:36pm Reply

  • Laura @ Lauras Baking Talent: This casserole looks super delicious, I think you did a great job with the pics :) December 12, 2013 at 6:34pm Reply

    • Jaclyn: Thanks Laura :)! December 12, 2013 at 10:39pm Reply

  • Liz @ Virtually Homemade: This looks great! i love taking classics an updating them with more trendy and healthy ingredients. I think you can improve on a classic :) December 12, 2013 at 2:52pm Reply

  • Bianca @ Sweet Dreaming: this looks delicious! i think you did a fine job of photographing a tricky thing :) December 12, 2013 at 9:19am Reply

    • Jaclyn: Thanks Bianca :)! December 12, 2013 at 12:31pm Reply

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