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Chicken, Quinoa and Broccoli Casserole

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  • 1 can 10 oz/284mL low-sodium chicken broth
  • 4 tsp flour
  • 1/3 cup light cream cheese
  • ¼ cup grated Parmesan cheese
  • 1/2 cup milk
  • 2 strips bacon, chopped (optional)
  • 1 lb. chicken thighs or boneless breasts, cubed
  • 3 cups broccoli florets, blanched
  • 1-1/2 cups quinoa, cooked to package directions
  • 2/3 cup Gruyére or white cheddar, shredded


  • Preheat oven to 400ºF.
  • In a small saucepan, add broth. Whisk in flour while bringing the broth to a boil. Whisk in cheeses. Reduce heat to med-low and simmer, stirring occasionally, until thick. Remove from heat and whisk in milk.
  • In a large fry pan, cook bacon (if using) until crisp. Remove. Drain off all but 1 Tbsp fat.
  • To bacon fat in the same pan, add chicken and cook, stirring, until fully cooked, about 5-7 minutes.
  • To a baking dish layer meat, bacon, quinoa and broccoli. Pour sauce over top. Sprinkle with cheese and bake for 15 minutes. To serve, sprinkle with chopped herbs.