Chicken Quinoa Veggie Casserole

Picture a casserole dish emerging from the oven, edges bubbling, a golden veil of mozzarella stretching over jeweled peppers, bright zucchini, and tender quinoa.

Imagine the cozy aroma of garlic and smoked paprika drifting through the kitchen, the kind that makes everyone wander in, curious and hungry.

This casserole matters to me because it’s comfort that still feels light—hearty enough to satisfy, yet packed with vegetables and lean protein so you feel good after.

It’s the kind of dependable recipe that fits your life: make-ahead for busy weeknights, a crowd-pleaser for Sunday suppers, or a warm, bring-to-a-friend meal.

One hectic evening after soccer practice and a late meeting, this dish rescued dinner—ten minutes of prep earlier in the day meant we sat down to something nourishing without stress. It’s balanced, budget-friendly, and freezer-friendly, too, so you can cook once and eat well twice. Ready? Let’s cook!

Why You’ll Love It

• Delivers cozy, cheesy comfort with smoky, herby undertones
• Packs protein and fiber for satisfying, balanced meals
• Preps ahead easily and freezes beautifully for busy weeks
• Customizes effortlessly with veggies or vegetarian swaps
• Reheats moist and creamy for reliable leftovers

Ingredients

• 1 cup quinoa, rinsed — rinse well to remove bitterness (look for prewashed but still rinse)
• 2 cups low-sodium chicken broth — boosts flavor without excess salt (choose unsalted if sensitive)
• 1 lb boneless skinless chicken breast, 1/2-inch cubes — tender bite-size pieces (seek firm, fresh chicken)
• 1 tbsp olive oil — for sautéing aromatics (use extra-virgin for better flavor)
• 1 small yellow onion, diced — aromatic base (pick one that feels heavy for its size)
• 2 cloves garlic, minced — adds depth (use fresh, not jarred, for best aroma)
• 1 red bell pepper, diced — sweet crunch and color (choose crisp, glossy skin)
• 1 medium zucchini, diced — mild moisture and texture (avoid oversized seedy ones)
• 1 cup broccoli florets, chopped small — even cooking bits (use tight, dark-green crowns)
• 1 cup frozen corn, thawed — sweet pops (no-salt-added kernels preferred)
• 1 tsp kosher salt — seasons throughout (adjust to taste if broth is salted)
• 1/2 tsp black pepper — gentle heat (freshly ground is best)
• 1 tsp smoked paprika — subtle smokiness (choose Spanish pimentón)
• 1 tsp dried Italian seasoning — herbal lift (check freshness; aromatic when rubbed)
• 1/2 tsp crushed red pepper flakes, optional — extra heat (use sparingly)
• 1 cup plain Greek yogurt — creamy binder (use whole milk for richness)
• 1/2 cup milk — loosens sauce (2% or whole works well)
• 1/2 cup grated Parmesan cheese — savory umami (grate from a block)
• 1 cup shredded mozzarella cheese, divided — melty top and body (low-moisture, part-skim)
• 2 tbsp fresh parsley, chopped — bright finish (add at serving for freshness)

Step-by-Step Method

Preheat the Oven

Set oven to 375°F. Grease a 9×13-inch baking dish lightly to prevent sticking. Position a rack in the center for even heat. Gather all equipment and ingredients to streamline cooking. Keep foil nearby for later. Preheating guarantees proper rise and browning, while greasing helps clean slices and easier serving after the rest period.

Cook the Quinoa

Rinse quinoa thoroughly to remove bitterness. Combine quinoa and chicken broth in a saucepan. Bring to a boil, then reduce heat to low. Cover and simmer until liquid is absorbed, about 15 minutes. Remove from heat and rest covered for a few minutes. Fluff with a fork to separate grains and keep texture light.

Sauté the Aromatics

Heat olive oil in a large skillet over medium heat. Add diced onion and cook 3 minutes until translucent and fragrant. Stir occasionally to prevent browning. Add minced garlic and cook 30 seconds more. Build a flavorful base that seasons the whole casserole. Keep heat moderate to avoid burning the garlic.

Soften the Vegetables

Add bell pepper, zucchini, broccoli, and thawed corn to the skillet. Cook, stirring, for about 5 minutes until just tender and still crisp. Maintain some bite to avoid mushiness after baking. Season lightly with a pinch of salt to draw moisture. Spread vegetables evenly for uniform cooking.

Season and Add the Chicken

Stir in chicken cubes. Sprinkle with kosher salt, black pepper, smoked paprika, Italian seasoning, and optional red pepper flakes. Cook 3–4 minutes, stirring, until chicken is no longer pink on the outside. Don’t fully cook through. Keep heat moderate to prevent dryness and ensure spices bloom.

Whisk the Creamy Sauce

In a mixing bowl, whisk Greek yogurt, milk, grated Parmesan, and 1/2 cup mozzarella until smooth. Eliminate lumps for even coating. Adjust thickness with a splash more milk if desired. Taste and lightly season if needed. Keep the sauce ready to combine quickly while the skillet mixture stays warm.

Combine Quinoa and Skillet Mixture

Fluff the cooked quinoa with a fork. Add it to the skillet with vegetables and chicken. Pour in the yogurt-cheese sauce. Stir to coat evenly, ensuring sauce reaches all the grains and chunks. Check for balance and adjust seasoning. Aim for a cohesive, creamy mixture without dry pockets.

Assemble the Casserole

Transfer the mixture to the prepared baking dish. Spread into an even layer for consistent baking. Tap the dish lightly to settle. Sprinkle the remaining 1/2 cup mozzarella evenly over the top. Cover loosely with a sheet of aluminum foil, tenting so cheese doesn’t stick while steaming.

Bake Covered, Then Uncover

Bake covered for 20 minutes to heat through gently. Remove the foil and continue baking 10 minutes until bubbly and lightly golden on top. Rotate the dish if needed for even browning. Avoid overbaking to keep chicken juicy and vegetables crisp-tender. The top should be melted and inviting.

Rest, Garnish, and Serve

Remove the casserole and let it rest 10 minutes to set. This helps slices hold together cleanly. Sprinkle with chopped fresh parsley for color and freshness. Cut into portions using a sharp knife or spatula. Serve warm. Store leftovers refrigerated up to 4 days or freeze up to 2 months.

Ingredient Swaps

• Protein: Use boneless skinless chicken thighs for juicier results, or swap in 1 can (15 oz) rinsed chickpeas or white beans for a vegetarian option.
• Dairy-free: Replace Greek yogurt with unsweetened coconut yogurt and use plant milk; sub Parmesan/mozzarella with dairy-free shreds or nutritional yeast (2–3 tbsp) for cheesy flavor.
• Budget/availability: Replace quinoa with equal cooked rice or bulgur; use mixed frozen veggies instead of fresh; sub bell pepper/zucchini with carrots, peas, or green beans.
• Broth: Use vegetable broth for vegetarian; water plus 1 tsp bouillon as a budget alternative.
• Seasoning: Swap Italian seasoning with oregano + basil; smoked paprika with regular paprika + a drop of liquid smoke or a pinch of chipotle.
• Cheeses: Use cheddar, Monterey Jack, or provolone in place of mozzarella; Pecorino or Grana Padano for Parmesan.
• Add-ins: Corn can be replaced with diced tomatoes (drained) or canned green chiles for a regional twist.

You Must Know

• Doneness • If quinoa tastes slightly crunchy after stovetop cooking, add 2–3 tablespoons hot broth, cover, and stand 5 minutes; this lets residual steam finish hydrating for a tender, no-grit bite.
• Troubleshoot • If the casserole looks dry when uncovered, drizzle 1/4 cup warm milk or broth around the edges and return for 5 minutes; added moisture re-loosens the sauce without greasiness.
• Flavor Boost • For deeper savor, toss the chicken cubes with 1 teaspoon soy sauce and 1/2 teaspoon smoked paprika 10 minutes ahead; mild umami and spice help the chicken pop amid veggies.
• Scale • To feed 9–12, increase all ingredients by 1.5x and use a deep 9×13 or two 8×8 pans; extend covered oven time by 5–8 minutes, watching for edges bubbling and center at 165°F.
• Safety • When adding chicken to the skillet with veggies, make certain pieces reach opaque white with no translucent spots before the oven phase; spot-check to 155–160°F so carryover hits 165°F after baking.

Serving Tips

• Serve with a crisp green salad and lemon vinaigrette to brighten flavors.
• Add avocado slices and a dollop of salsa for a southwest twist.
• Plate in bowls, top with extra Parmesan and chopped parsley.
• Pair with roasted carrots or green beans for added color and crunch.
• Offer hot sauce or chili flakes tableside for customizable heat.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days.

The flavors improve by day two.

Assemble up to 24 hours ahead, cover, and refrigerate.

Bake adding 5–10 minutes.

For freezer meal prep, wrap tightly and freeze up to 2 months.

Reheat covered at 350°F with a splash of broth or milk.

Reheating

Reheat gently: microwave covered at 50% power with splash of broth.

Oven at 325°F covered 15–20 minutes.

Stovetop low heat with a little milk, stirring occasionally.

Rest briefly before serving.

Tailgates and Church Suppers

Once it’s warm and bubbly again, I love packing this casserole for tailgates and church suppers because it travels like a champ and feeds a crowd without fuss.

I slide the pan into an insulated carrier, tuck in a potholder, and bring extra parsley for a fresh sprinkle. The aroma—smoky paprika, garlic, and melty mozzarella—draws folks in before the lid’s fully off.

I keep servings simple: big squares, sturdy plates, and a wooden spoon that scoops cleanly thanks to the 10-minute rest.

It stays moist, with tender chicken, sweet corn pops, and quinoa that soaks up creamy yogurt-Parmesan sauce. I set out hot sauce and a bowl of chopped herbs. Need to stretch it? Add a basket of rolls and crisp apple slices.

Final Thoughts

Give this Chicken Quinoa Veggie Casserole a try and make it your own—swap in your favorite veggies or adjust the spice to taste.

We can’t wait to hear how you customize it!

Frequently Asked Questions

Can I Make This Dairy-Free Without Losing Creaminess?

Yes—you can. I’d swap Greek yogurt and milk with unsweetened coconut milk plus a heaping spoon of dairy-free cream cheese; melt in nutritional yeast. Stir till silky, glossy, and lush, then bake—creamy, cozy, and fully dairy-free.

How Can I Add More Protein Without Changing Flavor?

Add extra chicken, stir in cooked lentils, or fold in unflavored collagen peptides. I’d swap broth for bone broth, too. You’ll feel fuller, taste unchanged, textures cozy and tender, and the sauce stays silky.

What’s the Best Way to Prevent Soggy Quinoa?

Rinse thoroughly, toast briefly, and simmer quinoa in measured broth until just absorbed; then fluff and rest uncovered. I spread it to steam off excess moisture. You’ll get tender grains with a delicate bite, never soggy.

Can This Be Adapted for a Slow Cooker?

Yes—use 1½ cups broth per cup quinoa, layer raw chicken and veggies, pour sauce, sprinkle cheese. Cook on low 3–4 hours. Broil briefly to brown. I stir once midway, season boldly, and let it rest.

How Do I Scale the Recipe for 12 Servings?

Double everything for 12 servings. I’d use two 9×13 pans or one deep roasting pan, keep oven temp the same, and add 5–10 minutes if thick. Taste salt, keep veggies crisp, rest 10 minutes.