This post may contain affiliate links. Please read our disclosure policy.
This light and creamy chicken and broccoli casserole is the perfect all-in-one meal. It’s made with tender chicken, broccoli, tasty quinoa, and melty cheeses, all baked in a creamy, flavorful sauce.
This sensational chicken and broccoli casserole combines the perfect medley of tastes and textures, from tender chunks of juicy chicken to crunchy, vitamin-rich broccoli to chewy, nutty quinoa to not one but two delectable cheeses! The best part is that this delicious hodge-podge of wonderful ingredients is combined with a smooth and flavorful creamy sauce. The whole meal is baked into a savory, cheesy casserole that is sure to have you coming back for seconds and thirds. Whether you’re looking for a comforting family dinner or a dish to impress your guests, this casserole will surely be a hit.
Why You’ll Love This Casserole
- Nutritious. Packed with protein and minerals, this casserole is a wonderfully well-rounded meal.
- Flavor Combo. Savor the combination of cheese, broccoli, and quinoa, enriched with a creamy garlic sauce and a touch of spice.
- Textures. Enjoy quinoa’s chewiness, tender chicken, crunchy broccoli, and melted cheese for a delicious mix of textures.
- Quick and Easy. With just about 20 minutes of active time and a few simple steps, you’ll soon pop this casserole in the oven.
Ingredients for Chicken and Broccoli Casserole
- Quinoa: Rinse the quinoa in a fine mesh strainer until the water runs clear to remove some bitterness.
- Frozen broccoli florets: If using fresh broccoli, I suggest you first blanch them for a couple of minutes.
- Olive oil
- Boneless skinless chicken breasts: Boneless skinless thighs will work as well.
- Chicken broth
- All purpose flour
- 1% milk: Feel free to use 2% or whole milk.
- Seasonings & Spices: garlic powder, cayenne pepper, chili powder, salt, and pepper.
- Reduced-fat shredded cheddar cheese: Full-fat will do just fine if you’d like. You could also use shredded pepper jack or mozzarella instead.
- Shredded parmesan cheese: If you want a slightly sharper flavor, try shredded pecorino cheese instead.
How To Make Chicken And Broccoli Casserole
- Prep. Preheat oven to 375˚F and grease a casserole dish with cooking spray.
- Start layering. Spread the quinoa in the bottom of the casserole dish and top with broccoli.
- Brown the chicken. Saute the chicken in olive oil over medium-high heat until browned on all sides. Spread the chicken over the broccoli.
- Make the sauce. Add the chicken stock to a saucepan over high heat, whisk in the flour, and cook until smooth. Whisk in the milk, garlic powder, cayenne pepper, chili powder, salt, and pepper. Cook until thickened.
- Put it all together. Pour sauce into the casserole dish and mix to coat all of the ingredients. Sprinkle the cheeses.
- Bake. Cover with foil and bake for 35 to 40 minutes.
Recipe Tips
- Quinoa Prep: Rinse quinoa under cold water in a fine-mesh strainer for 2 minutes to remove bitterness and ensure even cooking.
- Brown the Chicken: Cook the chicken before adding it to the casserole for enhanced flavor.
- Sauce: Allow the sauce to thicken on the stovetop before adding it to the casserole to avoid a runny texture.
- Continuous Whisking: Whisk the sauce constantly while cooking to prevent burning and ensure even thickening.
- Broccoli Tip: Use frozen or steamed rather than fresh broccoli to ensure it cooks through in the oven.
- Rice vs. Quinoa: Precook rice separately, as it absorbs liquid differently and has varying cooking times compared to quinoa.
What to Serve with Chicken Broccoli Casserole
This casserole is a complete meal, but that doesn’t mean you can’t serve it with a Green Goddess Salad or a Very Berry Avocado Salad. Crusty bread is the perfect match for this, so make my Rosemary and Garlic No-Knead Skillet Bread or my Low Carb Keto Garlic Breadsticks. I also love this casserole with Easy Oven Roasted Vegetables, these Garlic Brown Butter Roasted Brussels Sprouts and Carrots, and our Air Fryer Carrots. These Crispy Smashed Potatoes in the Air Fryer or my Air Fryer Baked Potatoes would make a delicious and hearty addition to this flavorful dinner.
How to Store & Reheat Leftovers
- Cool the casserole completely before placing it in an airtight container, and storing it in the fridge for 3 to 4 days or freezing it up for up to 3 months. Allow the casserole to thaw in the fridge before reheating.
- To reheat, transfer the casserole to an oven-safe dish, cover it with aluminum foil, and bake for 20 minutes at 350˚F or until heated through.
More Easy Casserole Recipes
- King Ranch Chicken Casserole
- Buffalo Chicken and Rice Casserole
- Beef Zucchini Casserole
- Cheesy Chicken Zucchini Casserole
- Salsa Verde Chicken and Rice Casserole
- Cheesy Ground Beef and Cauliflower Rice Casserole
Pin this now to find it later
Pin It
Chicken and Broccoli Casserole
Ingredients
- 1 cup uncooked quinoa,, rinsed
- 16 ounces frozen broccoli florets
- 1 tablespoon olive oil
- 2 to 3 boneless skinless chicken breasts,, cut into 1-inch cubes
- salt and fresh ground black pepper,, to taste
- 1 cup chicken broth
- ½ cup all purpose flour
- 2 cups 1% milk
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper,, or to taste
- ¼ teaspoon chili powder,, or to taste
- salt and fresh ground black pepper,, to taste
- ½ cup reduced fat shredded cheddar cheese
- ¼ cup shredded parmesan cheese
- freshly chopped parsley,, for garnish
Instructions
- Preheat oven to 375˚F.
- Grease a casserole dish with cooking spray and layer the quinoa on the bottom of the casserole dish. Top with the frozen broccoli and set aside.
- Heat the olive oil in a frying pan. Add the chicken pieces to the pan and cook for 2 minutes or until browned on all sides. Transfer the browned chicken to the casserole dish. Set aside.
- Place a saucepan over high heat; add chicken broth and flour and whisk and cook until smooth, about 1 minute.
- Whisk in the milk, garlic powder, cayenne pepper, chili powder, salt, and pepper; continue to cook for 3 to 4 minutes or until thickened.
- Pour the sauce over the chicken mixture in the casserole dish; mix and stir to combine.
- Sprinkle the shredded cheeses over the top and cover the casserole dish with foil.
- Bake for 35 to 40 minutes or until the casserole is bubbly and the quinoa is thoroughly cooked.
- Remove from oven and let stand for 7 to 8 minutes.
- Garnish with parsley and serve.
Notes
- Wash the quinoa under cold water for 2 minutes in a fine mesh strainer. It gets rid of any bitterness and helps it cook evenly.
- Brown the chicken first. It makes the casserole taste better, so don’t miss this part.
- Broccoli: Frozen broccoli works like a charm here. If you have to use fresh broccoli, I suggest blanching them for about 2 minutes before adding them to the casserole.
- Rice vs. Quinoa: Rice will absorb different amounts of liquid than quinoa, and the cooking time will be different, so best to cook the rice and drain it before using it in this casserole.
- Cheese choices: I suggest using reduced-fat shredded cheddar, but full-fat works too. You can also use shredded pepper jack cheese or mozzarella or whatever shredded cheeses you have on hand.
- Be patient with the sauce. Let it thicken on the stovetop, or you might have a watery mess. Keep whisking that sauce while it cooks; it’ll stop it from burning, and make sure it thickens up just right.
- Storing Leftovers: Transfer leftovers to a sealed container and keep them in the fridge for about 3 days. To freeze it, place the casserole in a freezer-safe container, and keep it in the freezer for up to 3 months.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Family Favorite! I sometimes used pre-cooked chicken.