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
| Yield | Prep Time | Cook Time | Total Time | Calories (per serving) |
|---|---|---|---|---|
| 6 servings | 15 minutes | 35-40 minutes | ~50-55 minutes | ~400 kcal |
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)
7. Rest & Serve
- Let sit for 5 minutes before serving.