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chicken quinoa vegetable casserole bake

Chicken Quinoa Veggie Casserole

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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 Medium saucepan
  • 1 large skillet
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup
  • 4 Measuring spoon
  • 1 Mixing bowl
  • 1 Wooden spoon
  • 1 aluminum foil sheet

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cup low-sodium chicken broth
  • 1 pound boneless skinless chicken breast cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 2 clove garlic minced
  • 1 red bell pepper diced
  • 1 medium zucchini diced
  • 1 cup broccoli florets chopped small
  • 1 cup frozen corn thawed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1 cup plain Greek yogurt
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese divided
  • 2 tablespoon chopped fresh parsley for garnish

Instructions
 

  • Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
  • Combine rinsed quinoa and chicken broth in a saucepan, bring to a boil, reduce heat, cover, and simmer until liquid is absorbed, 15 minutes.
  • Heat olive oil in a large skillet over medium heat and sauté onion for 3 minutes until translucent.
  • Add garlic, bell pepper, zucchini, broccoli, and corn to the skillet and cook, stirring, for 5 minutes until just tender.
  • Stir in chicken cubes, salt, black pepper, smoked paprika, Italian seasoning, and red pepper flakes, and cook 3 to 4 minutes until chicken is no longer pink on the outside.
  • In a mixing bowl whisk Greek yogurt, milk, Parmesan, and 1/2 cup mozzarella until smooth.
  • Fluff the cooked quinoa with a fork and add it to the skillet mixture, then pour in the yogurt-cheese sauce and stir to coat evenly.
  • Transfer the mixture to the prepared baking dish and spread into an even layer.
  • Sprinkle the remaining 1/2 cup mozzarella over the top and cover the dish loosely with foil.
  • Bake for 20 minutes covered, then remove foil and bake an additional 10 minutes until bubbly and lightly golden.
  • Remove from the oven and let the casserole rest for 10 minutes to set before slicing.
  • Garnish with chopped parsley and serve warm.

Notes

Rinse quinoa well to remove bitterness, and don’t skip the rest time, which helps the casserole slice cleanly. If you prefer a creamier texture, add an extra 1/4 cup milk to the sauce, or for a lighter version swap Greek yogurt for low-fat and reduce the cheese by one-third. Cut vegetables uniformly so they cook evenly, and keep them slightly crisp before baking to avoid mushiness. You can substitute chicken thighs for juicier results, or make it vegetarian by using vegetable broth and swapping chicken for a can of rinsed chickpeas. The casserole holds well for 4 days refrigerated and freezes up to 2 months; reheat covered at 350°F with a splash of broth or milk to restore moisture.
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