Chicken & Quinoa Broccoli Casserole

A nutritious, protein-packed casserole that’s creamy, cheesy, and satisfying.
This recipe uses pre-cooked quinoa and chicken but skips pre-cooking the broccoli to save time.
It’s perfect for meal prep and a family-friendly dinner!

Recipe Details

Ingredients

Main Ingredients:

• 250g quinoa (uncooked) → 500g cooked quinoa
• 450g cooked chicken breast, shredded (or rotisserie chicken)
• 300g broccoli florets, chopped (raw, not pre-cooked)
• 300g Greek yogurt (or cottage cheese)
• 180ml low-sodium chicken broth

Seasonings & Toppings:

• 170g shredded cheddar cheese (plus extra for topping)
• 50g Parmesan cheese (optional, for extra flavor)
• 50g whole wheat breadcrumbs (optional, for crunch)
• 1 tsp garlic powder
• 1 tsp onion powder
• ¾ tsp salt
• ½ tsp black pepper
• ½ tsp paprika (optional)

Instructions

1. Preheat Oven

• Set to 190°C (top/bottom heat) or 175°C (fan-assisted).
• Grease a 33x23 cm baking dish.

2. Cook Quinoa

• Rinse 250g quinoa under cold water.
• Cook according to package instructions.
• Set aside (should yield ~500g cooked quinoa).

3. Cook Chicken (If Not Using Rotisserie)

• If using raw chicken, cook in a pan over medium heat for 8-10 minutes (or boil for 15 minutes), then shred.
• If using rotisserie chicken, shred directly.

4. Assemble Casserole

• In the baking dish, mix cooked quinoa, shredded chicken, raw broccoli, garlic powder, onion powder, salt, pepper, and paprika.
• Stir in Greek yogurt and chicken broth for creaminess.
• Sprinkle cheddar and Parmesan cheese on top.

5. Bake (Covered)

• Cover with foil and bake for 25-30 minutes until bubbly and broccoli is tender but still slightly crisp.

6. Remove Foil & Add Crunch (Optional)

• If using breadcrumbs, sprinkle them on top.
• Bake uncovered for 10 more minutes until golden brown.

7. Rest & Serve

• Let sit for 5 minutes before serving.