Save to Pinterest The first time I made this casserole, it was snowing outside and I had rotisserie chicken languishing in the fridge. My kitchen smelled like warm basil and melting cheese within minutes, and my roommate actually emerged from her room asking what was happening.
I brought this to a friends house when she had her second baby. She texted me three days later saying she hid the last serving from her husband so she could have it for lunch. That is when I knew this recipe was a keeper.
Ingredients
- 2 cups cooked quinoa: I have learned that slightly undercooked quinoa holds up better in casseroles than soft, overcooked grains
- 2 cups cooked chicken: Rotisserie chicken works perfectly here, but leftover roast chicken has even more flavor
- 1 large egg: This binds everything together without making the texture eggy or custard-like
- 3 cups broccoli florets: Steam them until they are bright green but still have some bite, nobody likes mushy broccoli in their casserole
- 2 cups shredded cheese: I use half cheddar for sharpness and half mozzarella for that gorgeous melted cheese pull
- ½ cup chicken stock: Low sodium is best because the cheese adds plenty of salt on its own
- ½ teaspoon dried basil: Fresh basil can turn bitter in the oven, so dried actually works better here
- ½ teaspoon dried oregano: This is the herb that makes people ask what you added
- ¼ teaspoon salt: You can always add more at the table, but you cannot take it away
- ¼ teaspoon black pepper: Freshly ground makes a noticeable difference
Instructions
- Get your oven ready:
- Preheat to 350°F and grease a 9x9-inch baking dish with oil or nonstick spray
- Prep your base:
- Cook the quinoa according to package directions and let it cool slightly so it does not cook the egg when you mix everything together
- Steam the broccoli:
- Cook in a half inch of water, covered, for 3 to 5 minutes until bright green and just tender, then drain well
- Combine everything:
- Mix quinoa, chicken, broccoli, egg, stock, 1 cup cheese, basil, oregano, salt, and pepper until evenly distributed
- Assemble the casserole:
- Transfer to your baking dish and press down gently to create an even layer
- Add the cheesy topping:
- Sprinkle the remaining 1 cup of cheese across the top
- Bake covered first:
- Cover with foil and bake for 30 minutes so everything heats through evenly
- Get it golden:
- Remove foil and bake for 5 to 10 more minutes until the cheese is melted and bubbly
- Let it rest:
- Wait 5 minutes before serving so the casserole sets and portions hold their shape
Save to Pinterest This recipe became a regular in our rotation after that snowy night. Now whenever I see quinoa on sale, I grab an extra bag and know exactly what I am making.
Making It Ahead
You can assemble this casserole up to 24 hours before baking. I have learned to add an extra 5 to 10 minutes to the covered baking time if it goes into the oven cold from the fridge.
Freezing Instructions
Assemble the unbaked casserole in a metal dish, wrap it tightly, and freeze for up to 3 months. Thaw completely in the fridge overnight before baking as directed.
Variations That Work
Sometimes I swap the broccoli for cauliflower or add sautéed mushrooms for a vegetarian version. My sister adds a diced bell pepper for color and it works beautifully.
- Add a teaspoon of garlic powder for an extra flavor boost
- Try pepper jack cheese if you like a little heat
- Top with crushed crackers or breadcrumbs for extra crunch
Save to Pinterest This is the kind of recipe that makes meal prep feel like self-care instead of a chore.
Common Recipe Questions
- → Can I make this casserole ahead of time?
Yes, assemble the unbaked casserole in your baking dish, cover tightly, and refrigerate for up to 24 hours before baking. This makes it perfect for meal prep or preparing dinner in advance.
- → How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered at 350°F until hot throughout, or microwave individual portions for 2-3 minutes.
- → Can I freeze this casserole?
Assemble the unbaked casserole in a metal dish, wrap tightly with foil and plastic wrap, and freeze for up to 3 months. Thaw completely in the refrigerator before baking as directed.
- → What can I substitute for the chicken?
For a vegetarian version, omit the chicken and add sautéed mushrooms, chickpeas, or extra broccoli. You could also use shredded turkey or ham as alternative protein options.
- → Do I need to cook the quinoa and broccoli first?
Yes, cook the quinoa according to package directions and steam the broccoli until just tender before combining them in the mixing bowl. This ensures proper texture and prevents the casserole from becoming watery.
- → What type of cheese works best?
Sharp cheddar provides excellent flavor, but mozzarella creates beautiful melting. A blend of both offers the best combination of taste and texture. Colby jack or Gruyère also work wonderfully.