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.
Healthy Chicken and Broccoli Casserole
You’re in for a treat! This sensational 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! Your taste buds are in for an unforgettable ride. The best part is that this delicious hodge-podge of wonderful ingredients is combined with a luscious and flavorful creamy sauce. The whole meal is baked into a gloriously 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 chicken and broccoli casserole will surely be a hit. Prepare to savor a culinary masterpiece that will elevate your casserole game to new heights of deliciousness!
Why You’ll Love This Chicken Broccoli Casserole
Need a little motivation to hop in the kitchen and make this divine casserole? Here are just a few of the reasons you have to try it.
- Healthy and nutritious. Packed with protein from tender chicken and quinoa, and loaded with vitamins and minerals from broccoli, this casserole is a wonderfully well-rounded, healthy meal.
- The best flavor combo. The rich, savory cheese combined with the broccoli and nutty notes from the quinoa is enough to treat your taste buds to something different. Also, adding a rich, creamy, garlicky sauce with just the slightest kick of spice makes this dish irresistible.
- So many textures. The soft, slightly chewy quinoa next to the tender chicken, the slight crunch of the broccoli, and the ooey-gooey melted cheese is a texture combination that will have you coming back for more.
- Quick and easy. With just about 20 minutes of active time in the kitchen and a few simple steps, you’ll soon pop this hearty, healthy casserole in the oven.
How to Make Chicken and Broccoli Casserole
Ready to start cooking? Good! Here’s a quick look at how to make chicken broccoli casserole with quinoa. For exact measurements and directions, scroll down the page to get to the recipe card.
Ingredients You’ll Need
- Quinoa: Rinse the quinoa in a fine mesh strainer until the water runs clear. This will remove some bitterness from the quinoa and any dust/residue it carries.
- 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. Not a chicken person? Try turkey instead.
- 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.
Directions
- 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.
Can I Use Fresh Broccoli?
I suggest not using fresh broccoli in this recipe because it won’t cook through in the oven. You can steam the fresh broccoli first, then add them to the casserole dish.
Can I Use Rice Instead Of Quinoa?
Rice will absorb different amounts of liquid than quinoa, and the cooking time will be different, so it’s best to precook the rice – just boil until tender for white long-grain rice – and drain it before using it in this casserole.
Tips for Success
If you’re aiming for the perfect casserole, follow these simple tips and tricks. They will help you achieve the pinnacle of casserole deliciousness.
- Rinse the quinoa. Rinse the quinoa in a fine-mesh strainer under cold water for 2 minutes. This will not only remove any residue and some of the bitterness inherent in the grain, but it will also help ensure that it cooks completely in the oven.
- Brown the chicken. Getting a nice caramelization on the chicken before adding it to the casserole brings a lot of flavor to the finished product, so don’t skip this step.
- Be patient. It can be tempting to whisk together all of the ingredients for the sauce and add it to the casserole immediately but don’t do that. You really want to give the sauce a chance to thicken up on the stovetop. Otherwise, you’ll find yourself with a runny casserole.
- Whisk, whisk, whisk. Be sure to whisk the sauce continuously as it cooks. This will help prevent it from burning and will allow it to cook and thicken evenly.
What to Serve with Chicken Broccoli Casserole
This chicken and broccoli casserole is a complete meal on its own but that doesn’t mean you can’t serve it with a favorite side dish or two. Here are some suggestions for you.
- Salad. Add some freshness to this savory dish with a crisp green salad. My Green Goddess Salad is excellent, but so is Very Berry Avocado Salad.
- Crusty bread. Warm, crusty bread is the perfect match for this cheesy casserole. Try my Rosemary and Garlic No-Knead Skillet Bread or my Low Carb Keto Garlic Breadsticks.
- Cooked vegetables. You’re already getting a hearty dose of veg from the broccoli, but I have love this casserole with my Easy Oven Roasted Vegetables, these Garlic Brown Butter Roasted Brussels Sprouts and Carrots, and/or these Air Fryer Carrots with Honey Balsamic Glaze.
- Potatoes. These Crispy Smashed Potatoes in the Air Fryer or my Air Fryer Baked Potatoes would make a delicious and hearty addition to this flavorful meal.
How to Store & Reheat Leftovers
- Refrigerator. Cool the casserole completely before wrapping it tightly in plastic wrap or placing it in an airtight container and storing it in the fridge for 3 to 4 days.
- Freezer. Cool the casserole to room temperature, wrap the dish tightly in a double layer of plastic wrap, or transfer the contents of the casserole dish to an airtight container. Store it in the freezer 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. Alternatively, transfer the desired portion to a microwave-safe dish and microwave at 30-second intervals until heated through.
More Easy Casserole Recipes
Dust off your casserole dish and get inspired by these tasty, loaded casserole recipes. They are perfect for even the busiest weeknights.
- 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
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.
How would you go about freezing and reheating this?
I am obsessed with this casserole. I’m not a great cook so even when I follow my favorite recipes they come out different every time, but this one is always 10/10. My husband requests it weekly! Thank you so so much, as a newlywed I’m so happy I can impress him with this super easy recipe haha.
That’s great to hear! I am very glad you and your husband enjoyed it! Thank YOU! 🙂
What’s the serving size on the nutrition facts?
Hi! I am making this one evening & bringing to a friend the next day. Should I leave the sauce in a separate container for them to pour & bake? What’s the easier and best way to go about this for them? Don’t want to make extra work….?!
Thanks!
Hi!
Just prepare it all ahead of time – don’t bake – cover with foil and store in the fridge. When ready to bake, let casserole sit in room temperature for 20 minutes, or while the oven preheats. Then pop it in and continue as directed.
Great recipe! Taking over to a new Mom tonight- what size casserole dish to use? Is a 9 x 13 too big?
Hi!
9×13 is perfect. 🙂 Congrats to the new Mommy!!
Loved this! Could you edit the recipe to tell folks to rinse the quinoa in the instructions (instead Of the notes at the end?) I didn’t see that until after everything had already gone in the oven and had to delay dinner for a longer cook time. Might help other readers out in the long run! Delicious! Thank you.
Hi, I was wondering if you have the nutritional facts for this dish?
Hi! I don’t know how the nutritional facts went missing, but thanks for letting me know! 🙂 It’s there now.
yes makes sense as grown up mac an cheese, thank you for this! And for lightening it up! Wonderful flavors thank you
Great recipe! I came up with a solution for the quinoa not getting cooked all the way. Instead of adding the broth to the sauce, I put it directly into the pan with the quinoa before adding the broccoli. I made the sauce using only the milk. I can see where the sauce may be too thick to get into the nooks and crannies of the quinoa. I also added shallots and nutritional yeast to the sauce for my flavor preferences. Turned out awesome with perfectly cooked quinoa!
Loved the recipe! I added hot sauce and it turned out great. i also used coconut flour instead of all purpose, after reading the reviews i did rinse the quinoa before adding because i too had never baked it raw.
Thanks for the recipe!!!!
Hi! This looks amazing…I want to make a few freezer meals and have this on my list. Have you made this ahead and froze it?
I just made this and it turned out well. I subbed out the milk and used a can of cream of celery and used two cups of chicken stock instead. I put pepper in it and didn’t mess with any other spices, mainly because I forgot, haha. My quinoa wasn’t cooked in the middle and I cooked in for another 25 minutes. It was good! I used a large 9×13 pan. I didn’t soak/wash since the quinoa I bought was pre-washed. I will make this again!
SOOOOO very good! Have to double it for the next time though! Thanks
Delicious! Thank you. I made a few substitutions. I used fresh broccoli,clean chx broth, whole wheat flour, left out the parm cheese and chili powder (personal preference) and only 1 cup of unsweetened almond milk.
Do you know approx sodium?
How do you mix flour in stock without get lumps? What size casserole?
Didn’t pre cook the quinoa and this came out great! So easy to make. Thanks for sharing!
Made this and it came out great. Only exception is that I forgot to defrost the chicken so I ended up picking up some shrimp and used Gruyere instead of cheddar.
I made this casserole and followed the directions exactly and it came out great! All the quinoa cooked with the exception of some on the edges of the dish which ended up getting toasted. This was my first ever casserole attempt and I found it easy and successful. My boyfriend loved it as well, he added some hot sauce on top. Thank you for sharing!
I’m having issues with the flour clumping. I tried taking my time and gradually add in the water and milk but did not help. It’s just a hot clump mess. Don’t have this issue when I do it with butter.
Hi!
Can you add more liquid? 1/2 cup of flour and 3 cups of liquid shouldn’t make the sauce clump up. It should thicken the sauce, but it should also be pourable.
Well I stuck to the recipe 100%. Once it became clumpy I could not get the clumps out so I tossed it out. I will try adding butter first with the flour and hope that helps next time. Thanks though!
I just made this for dinner tonight and it tastes great! I, too, had the same problem others did. My quinoa wasn’t cooked when I took it out of the oven at 40 minutes. I ended up stirring it and then baking it for ten more minutes and it was done! Thanks for the recipe!
This looks delicious! I was wondering if it can be prepared the night before and then put into the oven the next day?
Hi Nikki! You can definitely prep it the night before, but I would advise not to pour the sauce over the chicken and quinoa until you are ready to bake it. Also, right before you want to bake the casserole, reheat and stir the sauce just a bit so to thin in it out, add it the casserole dish, sprinkle with cheese, and bake. Hope that helps. Have a great week ahead!
Perfect! This was the question I was going to ask. I get home so late from work..that this recipe would be a struge to get through and cook in one night! Excited it can be a two day process!
Hello! I made this recipe last night and it turned out great – lots of flavor. I used uncooked quinoa from Costco and it cooked well. This makes me think maybe the reason it didn’t work for other readers is because they may not of a) soaked the quinoa (which I did while making everything else) b) rinsed the quinoa (which I also did).
Hope that is helpful!
HI Melissa!!
I think you figured it out! THANK YOU!! I truly appreciate your input, and I will make a note in the recipe. I completely forgot to mention rinsing the quinoa!
I made this tonight-Amazing! Somehow I had forgotten to get broccoli while shopping today, subed it with a zucchini and summer squash from my garden….worked well! No one will mind eating the leftovers from this one. Thanks for sharing your recipe 🙂
SO glad you enjoyed it! Thank you! 😀
If I use fresh broccoli will it still turn out. I’m new to cooking.
Hi Christina! Yep, fresh broccoli works just as well. Let me know how it was! 🙂
Hi Katerina – should the chicken be fully cooked when you put it into the oven? Thanks!
Hi Katie!! Yes, it should be fully cooked. When it’s cut into little cubes, it shouldn’t take more than a couple of minutes to be done.
Have a great weekend!
I made this last night & I was really hoping for a better turnout 🙁 my quinoa didn’t cook either (I don’t know what kind it is, I believe I got it at Costco) but the crunchiness of it wasn’t unbearable so it’s going to get eaten. It was SUPER runny though too… Not sure what happened but I will have to re-make this again but with pre-cooking the quinoa & maybe not as much chicken broth.
Thanks for the recipe!!
Hi Chelsea! Thanks so much for weighing in. I will make a note in the recipe box to precook the quinoa. I’ve made this a few times and the quinoa was cooked, but maybe it’s in the brand… who knows!
In as far as the sauce, that should be cooked until it has thickened. Do you think maybe it wasn’t thick enough when you removed it from the heat?
I made this tonight, and it ended up in the trash. I’m so sad, because the flavor was delicious, but the quinoa didn’t even begin to cook. It looked exactly like it did in the bag. I will definitely make this again, but I will pre-cook the quinoa. Thanks so much for sharing this easy recipe!
He Keisha!! So it didn’t cook? Did you try it? Was it crunchy?? I wonder why it didn’t cook… 🙁 Let me know if you can, was it red qinuoa? I’ve made this many times, at least 5 times in the past 2 months, and it always works out, but I didn’t try it with red quinoa, only with regular. Just wondering if something like that might be an issue. Let me know if you have a chance. Thank YOU for chiming in!
Um, THANK YOU!! This worked beautifully, hubby said it’s one of the best dinners I ever made! Love that you don’t need to pre-cook the quinoa, and I used rotisserie chicken from the store so it was ridiculously easy (I am really lazy!) This one goes into regular rotation – thanks for sharing!
Hi Rebecca! I’m so happy you enjoyed it! THANK YOU! AND? YAY for rotisserie chicken! I loooove me a shortcut! 😀
Love that this is a quick one pan dish and the quinoa cooks in the oven!
My husband had all the doors and windows off the Jeep this weekend – it barely got over 40 degrees. We’re SO ready for summer. Also, I have a huge bag of quinoa that needs to be used before we move so I’m definitely making this. Like, tomorrow.
Thanks for sharing the recipe! It looks great for a wonderful family dinner!