This gluten free cheesy Chicken and Broccoli Quinoa Casserole is one the whole family will love!

Chicken and Broccoli Quinoa Casserole

This Broccoli and Chicken Quinoa Casserole is an easy and healthy weeknight meal that the whole family will enjoy.
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Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Main Course
Cuisine American, Gluten Free
Servings 4 servings


  • 1 1/2 cups quinoa, uncooked
  • 3 cups vegetable broth
  • 1 head of broccoli, about 1/2 lb
  • 1 cup cooked chicken, shredded
  • 1 cup aged cheddar cheese, shredded
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon red pepper flakes

for bread crumbs or chip topping

  • 1/3 cup chips or bread crumbs*


  • Preheat oven to 350 and grease a 9 x 9 baking dish or one of similar size.
  • Using a the bottom pan of a steamer, start cooking the quinoa in the vegetable broth. Once it starts to simmer turn heat to medium low and cover with the steamer pot and lid. Set timer to 18 minutes for quinoa. Add chopped broccoli into the steamer above the quinoa (alternately you can use two pans but this is just to save pans). Steam broccoli for the last 5-8 minutes of the quinoa cooking time or until tender. Remove broccoli when done and recover quinoa as needed until its done cooking.
  • Add in steamed broccoli, chicken, cheddar, milk, and seasonings to quinoa pot and stir to combine.
  • Transfer quinoa mixture to the prepared baking dish and top with a little extra cheddar and 1/3 cup crumbled potato chips.
  • Bake at 350 for 25 minutes. Serve warm.


If you prefer bread crumbs over chips, in a small skillet toast 1/2 cup bread crumbs in 1 tablespoon of butter, stirring for 2-4 minutes. 
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