This Cheesy Chicken and Broccoli Quinoa Bake is a weeknight hero: creamy, cheesy, and loaded with protein and vegetables in one dish. I first made it when I wanted a lighter alternative to mac and cheese that still felt comforting, and it quickly became a family favorite. If you like rich, baked comfort food, think of it as a cousin to a classic baked mac and cheese but with quinoa for extra nutrition.
Why Make This Recipe
- It’s a complete meal in one pan—protein, veg, and grains—so cleanup is easy.
- Quinoa adds fiber and a pleasant nutty texture while boosting plant-based protein.
- The cheesy sauce gives comfort-food satisfaction without needing pasta; it’s great for picky eaters.
- It reheats and freezes well, making it ideal for meal prep or busy nights.
- Personal insight: I love this recipe because swapping quinoa for pasta keeps the dish light but still indulgent, and my kids never notice the extra nutrition.
Recipe Overview
- Prep time: 15 minutes (plus 15 minutes to pre-cook quinoa and chicken if needed)
- Cook time: 30–35 minutes at 375°F (190°C)
- Total time: ~55–65 minutes including resting time
- Servings: 6 generous portions
- Difficulty: Easy
- Method: Sauté or roast chicken and broccoli (or use leftovers), combine cooked quinoa with a cheesy custard, assemble in a 9×13-inch (23×33 cm) baking dish, and bake until set and golden.
My Experience Making This Recipe
When I tested this bake, the biggest learning was balancing liquid so the quinoa stays moist without becoming soup. I found that using 1 to 1.25 cups of milk per 2 cups cooked quinoa plus two eggs gives a creamy set. Turning the oven up briefly to 425°F (220°C) for the last 5 minutes helped develop a light golden top without drying the interior.
How to Make Cheesy Chicken and Broccoli Quinoa Bake
Start by cooking 1 1/2 cups dry quinoa (about 4 1/2 cups cooked) in 3 cups salted water or broth, simmered 15 minutes and fluffed. Cook or shred about 3 cups cooked chicken (rotisserie works great) and blanch or roast 3 cups broccoli florets until bright green and slightly tender. Whisk 1 1/2 cups milk, 2 large eggs, 2 tbsp melted butter, 1 tsp garlic powder, salt, and pepper, then stir in 2 cups shredded cheddar and the quinoa, chicken, and broccoli. Transfer to a greased 9×13-inch baking dish, top with an extra 1/2 cup cheese, and bake at 375°F (190°C) for 30–35 minutes until set and bubbling; rest 10 minutes before serving.
Expert Tips for Success
- Rinse quinoa before cooking to remove bitterness; toast it 2–3 minutes in a dry saucepan for extra nuttiness.
- Use low-moisture cheddar or a blend (cheddar + Monterey Jack) for a creamier melt without excess oil. See a similar baked broccoli approach in this cheesy baked broccoli recipe.
- Don’t overcook broccoli—blanch 2 minutes in boiling water then shock in ice water to keep color and texture.
- Let the casserole rest 10 minutes after baking so the egg custard firms up and slices cleanly; a serrated spatula helps portioning.
- For even baking, use an oven thermometer and a 9×13 dish; glass holds heat differently than metal, so reduce temperature by 25°F (15°C) if using glass.
How to Serve Cheesy Chicken and Broccoli Quinoa Bake
- Serve with a crisp green salad and a citrus vinaigrette to cut the richness. I often pair it with roasted tomatoes for acidity.
- For family-style dinners, garnish with chopped chives or parsley and serve straight from the baking dish. Check this creamy broccoli-chicken mac and cheese idea for more presentation inspiration.
- Make it a potluck dish: bake in an oven-safe dish and transport with a hot pack to keep warm.
- For brunch, top individual portions with a fried or poached egg for extra protein.
Storage and Reheating Guide
- Refrigerator: Cool the bake to room temperature, cover tightly, and store in an airtight container or the baking dish wrapped with foil for 3–4 days.
- Freezer: Portion into freezer-safe containers or wrap the whole dish tightly in plastic and foil; freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: From refrigerated, reheat individual portions in a 350°F (175°C) oven for 15–20 minutes covered, removing cover last 5 minutes to crisp the top. Microwave on medium 1–2 minutes for single servings, then rest 1 minute. From frozen, thaw first or bake at 350°F (175°C) covered for 45–60 minutes until heated through.
Recipe Variations
- Gluten-free: This recipe is naturally gluten-free when you use plain quinoa and gluten-free broth; avoid breadcrumbs unless certified GF.
- Dairy-free: Replace milk with unsweetened oat or almond milk and use a dairy-free shredded cheese or nutritional yeast for cheesiness.
- Vegetarian: Swap chicken for 2 cups cooked chickpeas or jackfruit plus extra seasoning for texture and protein.
- Spicy or southwestern: Stir in 1 tsp chili powder, 1/2 tsp cumin, and 1 cup diced roasted red peppers; top with sliced jalapeños before baking for heat.
Nutritional Highlights
- High in protein: chicken plus quinoa provide a balanced complete-protein profile.
- Good source of fiber and vitamins: quinoa and broccoli add fiber, vitamin C, and folate.
- Allergen notes: contains dairy (cheese, milk) and eggs; naturally gluten-free if no breadcrumbs are used. Serve portions of about 1 to 1 1/4 cups for a standard entrée serving.
Troubleshooting Common Issues
- If the bake is watery: too much milk or undercooked quinoa can cause excess liquid—simmer quinoa until tender and use the lower end of liquid ratios (about 1 to 1.25 cups milk per 2 cups cooked quinoa).
- If the top browns too fast but interior is undercooked: tent with foil and continue baking at the same temperature until set.
- If slices fall apart: let the dish rest 10–15 minutes after baking so the custard binds; using two eggs in the custard helps set the structure.
Frequently Asked Questions
Q: Can I use uncooked quinoa directly in the casserole?
A: I don’t recommend it; uncooked quinoa needs liquid and time to tenderize. Pre-cooking ensures even texture and prevents a dry or crunchy bake. Cook quinoa with a 2:1 water ratio, simmer 15 minutes, then fluff before mixing.
Q: Can I use frozen broccoli?
A: Yes—thaw and drain frozen broccoli well and pat dry to avoid extra moisture. Roast briefly on a sheet pan at 425°F (220°C) for 6–8 minutes to remove water and add flavor before mixing.
Q: How do I make the top extra crispy?
A: Sprinkle 1/3 cup panko mixed with 1 tbsp melted butter over the casserole and bake uncovered for the last 7–10 minutes at 425°F (220°C). Note panko typically contains gluten unless labeled GF.
Q: Can I prep this ahead for busy nights?
A: Absolutely. Assemble the dish up to the point of baking, cover, and refrigerate for up to 24 hours. Add 5–10 extra minutes to the baking time if baking straight from chilled.
Conclusion
For a tested, family-friendly one-pan meal, this Cheesy Chicken and Broccoli Quinoa Bake blends comfort and nutrition perfectly—find the original inspiration and full recipe details at Cheesy Chicken and Broccoli Quinoa Bake – Dishing Out Health.
Cheesy Chicken and Broccoli Quinoa Bake
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A comforting, creamy, and nutritious bake featuring quinoa, chicken, and broccoli, perfect for weeknight dinners.
Ingredients
- 1 1/2 cups dry quinoa
- 3 cups salted water or broth
- 3 cups cooked chicken, shredded
- 3 cups broccoli florets
- 1 1/2 cups milk
- 2 large eggs
- 2 tbsp melted butter
- 1 tsp garlic powder
- Salt, to taste
- Pepper, to taste
- 2 cups shredded cheddar cheese
- 1/2 cup extra cheddar cheese for topping
Instructions
- Cook quinoa in salted water or broth according to package instructions (about 15 minutes) and fluff.
- Meanwhile, cook or shred the chicken and either blanch or roast the broccoli until bright green.
- In a bowl, whisk together the milk, eggs, melted butter, garlic powder, salt, and pepper.
- Stir in the shredded cheddar cheese, then mix in the cooked quinoa, chicken, and broccoli.
- Transfer the mixture to a greased 9×13-inch baking dish and top with extra cheddar cheese.
- Bake at 375°F (190°C) for 30–35 minutes until set and bubbling.
- Let rest for 10 minutes before serving.
Notes
For a light golden top, increase the oven temperature to 425°F (220°C) for the last 5 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg