Broccoli Quinoa Chicken Cheese (Printable Version)

A hearty casserole with chicken, quinoa, broccoli, and melted cheese, perfect for easy meal prep.

# Ingredient List:

→ Grains & Base

01 - 2 cups cooked quinoa (approximately 3/4 cup uncooked)

→ Protein

02 - 2 cups cooked chicken, shredded or diced
03 - 1 large egg

→ Vegetables

04 - 3 cups broccoli florets, steamed until tender

→ Dairy

05 - 2 cups shredded cheese, divided (cheddar, mozzarella, or blend)
06 - 1/2 cup low-sodium chicken stock

→ Seasonings

07 - 1/2 teaspoon dried basil
08 - 1/2 teaspoon dried oregano
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9 x 9-inch baking dish with oil or nonstick spray.
02 - Cook quinoa according to package directions and let cool slightly.
03 - Steam broccoli florets in 1/2 inch water, covered, for 3 to 5 minutes until bright green and tender. Drain thoroughly.
04 - In a large mixing bowl, combine cooked quinoa, cooked chicken, steamed broccoli, egg, chicken stock, 1 cup shredded cheese, basil, oregano, salt, and pepper. Mix until evenly combined.
05 - Pour mixture into prepared baking dish and press down gently to create an even layer.
06 - Sprinkle remaining 1 cup shredded cheese evenly over the top.
07 - Cover dish with foil and bake for 30 minutes.
08 - Remove foil and bake for an additional 5 to 10 minutes until cheese is melted and bubbly.
09 - Let rest for 5 minutes before serving. Portion into bowls and serve hot.

# Expert Advice:

01 -
  • It's genuinely gluten-free without tasting like a health compromise, which means everyone at the table actually wants seconds.
  • The whole thing comes together in under an hour, and you can freeze it unbaked for those mornings when you realize dinner is happening in three hours.
  • That creamy-but-still-fresh feeling comes from balancing chicken stock with just enough cheese, so it never feels heavy or one-note.
02 -
  • The broccoli must be completely drained after steaming, or you'll end up with a watery casserole that slides around instead of holding its shape—I learned this the hard way the first time.
  • Don't skip the 5-minute rest after baking; it lets the egg set up completely so the casserole slices cleanly instead of crumbling, which changes everything about how it looks and feels to eat.
03 -
  • Using a blend of cheeses instead of just one gives you complexity and a better melt—the mozzarella creates stretch while the cheddar adds actual flavor.
  • If your oven runs hot, start checking the casserole around 25 minutes so the cheese doesn't brown too fast and the inside stays creamy.
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