Chicken and Broccoli Quinoa Casserole

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x


  • 4 cups broccoli chopped broccoli florets (about 3/4 of a medium head of broccoli)
  • 2 cups chicken stock
  • 1 cup quinoa
  • 1 tablespoon olive oil
  • 3/4 lb chicken cutlets
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon season salt
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 cup grated parmesan cheese
  • 3/4 teaspoon season salt
  • 1/2 teaspoon ground black pepper
  • 5 oz your favorite cheese (I had havarti on hand so that’s what I used)


  1. Preheat oven to 350F degrees.
  2. Fill a medium size sauce pan with water and bring to a boil. Add broccoli and simmer for 2 minutes until bright green and slightly al dente. Drain and set aside.
  3. Bring chicken stock to a boil and add quinoa. Turn heat down and simmer, covered, for 20 minutes until stock is evaporated and quinoa is cooked. Remove from heat and set aside.
  4. Meanwhile, heat 1 tablespoon olive oil in a large cast iron skillet. Season chicken with garlic powder and season salt. Cook about 3-4 minutes each side until chicken is nicely browned and is cooked through. Remove chicken from pan and set aside to cool. Cut into a small 1/4-inch dice.
  5. In the same pan you cooked chicken, add butter and flour. Stir 1-2 minutes until nice and brown. Add the milk slowly, stirring constantly until sauce thickens up about 5 minutes. Add parmesan cheese, season salt, pepper, reserved quinoa, cooked chicken and broccoli. Give it a good stir to evenly coat everything. Top it with cheese and pop in oven, uncovered, for 20 minutes until heated through and cheese is melted.


This makes great leftovers and can be made earlier in the day and baked just before serving.