Print Recipe

Chicken Broccoli Quinoa Casserole

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Casserole
Servings: 6
Author: Good Dinner Mom

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 3 cups broccoli florets fresh or frozen
  • 1/2 cup frozen peas
  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts, cut into bite-size pieces
  • 2 shallot cloves diced
  • 1 cup Greek yogurt
  • 1 cup mayonnaise*
  • 1/3 cup milk
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons prepared mustard
  • 1 teaspoon curry powder
  • 1/2 teaspoon minced fresh basil or a pinch of dried basil
  • *You can substitute 1 cup of condensed cream of mushroom soup for the mayonnaise
  • 1 cup shredded cheddar cheese

Instructions

  • Preheat the oven to 350F. Lightly grease a large casserole dish (3.5L) or spray with cooking oil.
  • Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and cool. Evenly spread the cooked quinoa over the bottom of the casserole. Set aside.
  • Cook the broccoli in a steamer or medium saucepan until just tender or al dente. Place the broccoli in a medium bowl. Add the peas to the broccoli.
  • Heat the oil in a large nonstick pan over medium-high heat. Brown the chicken until cooked and the juices run clear, about 5 minutes on each side. Remove chicken from the pan, leaving the juices/oil still in the pan. Add the shallot and sauté until clear. Add the chicken back in and just toss until mixed.
  • Add the chicken to the broccoli and peas.
  • Combine the Greek yogurt, mayonnaise, milk, lemon juice, mustard, curry powder and basil in a medium bowl and mix well. Add more milk if you want the sauce a bit thinner. Add the sauce to the broccoli, peas and chicken mixture. Stir until mixed well. Spread this mixture over the quinoa. Sprinkle the cheese on top.
  • Cover with aluminum foil and bake on the center oven rack for 15 minutes. Remove the foil and bake another 10 minutes, or until the cheese is melted and bubbly.