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Half Baked Harvest Cookbook: Colorado Retreat Giveaway!
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Taking inspiration from an old favorite casserole my mom used to make, and turning it into this healthier chicken broccoli cheddar quinoa casserole.
This casserole is honestly this simplest dish ever. It’s one of those recipes you crave on nights when you need something hearty, but want something healthy too. I hate to chat weather, but over here our nights have been turning colder with each passing day. Come morning we’ll have frost on the ground. Now, I know it’s totally still summer and all, and we’ve been having gorgeous mid 70 degree days, but I’m feeling as though we are slowly starting to ease our way into fall. After all, September is just days away, meaning fall is literally right around the corner…and practically knocking at the door…
A little too wordy there? Probably, but I dunno, I think it sounds kind of catchy.
Moving right along…my point here is that this is the perfect recipe to transition us from summer to autumn. It’s totally healthy, but yet feels totally cozy at the same time. It’s good on a warm night, but also awesome for those first few crisp nights that will slowly be creeping in.
Speaking of which, does the start of crisp nights excite you guys like they excite me? For as much as I love summer, I am also so excited for fall. Fall is without a doubt my favorite season. And with the Half Baked Harvest Cookbook being a fall release, I am especially excited for this coming autumn. So much to be thankful for and to be looking forward to. Now, I just need to keep saying this twenty times over in my head to block out all those other anxious feelings. Still so excited though!
You guys, this book is out exactly TWO WEEKS from today! This book has been almost three years in the making, I cannot wait. If you have yet to pre-oder a copy, you can do so here. Just sayin’.
Okay. Sorry. Back to this healthy casserole!
Typically when I think of casseroles, I think of them as a cozy, but probably not that healthy of a meal. With this casserole I really wanted to create a casserole that was both cozy and healthy.
Enter this cheesy chicken broccoli quinoa casserole.
Instead of using a bunch of canned ingredients, I decided to keep the recipe simple and straight forward by using boneless chicken breasts, a little milk, chicken broth, quinoa, mushrooms, and plenty of broccoli. I used thyme as my flavor enhancer and just a pinch of garlic. I finished everything off with a sprinkle of cheddar (because I love the combo of broccoli and cheddar so much) and done.
All (mostly) good for you ingredients, and all ingredients you may even have on hand right this second. <–hello pantry staples!
One of my favorite parts about this recipe though?
ONE SKILLET. Yesssss! Truly nothing better than an entire dinner all made in one skillet. Just makes life, especially busy weeknight life, so much easier.
I’m not sure if you guys have noticed, but I’ve been loving the skillet recipes these days, see this salmon, this peach chicken, and this grilled cheese.
Not complaining.
And lastly? This is the perfect comfort meal to make just about any day better. The real reason I made this was for my sweet mom. Since my grandma’s passing, I have been making a conscious effort to make her some of her personal favorites. Chicken and rice, and broccoli and cheddar, are two of her all time favorites, so this casserole was really for her.
Verdict? She LOVED it.
Chicken Broccoli Quinoa Casserole
Servings: 6 servings
Calories Per Serving: 396 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless chicken breasts, cut into cubes
- kosher salt and pepper
- 1/2 sweet onion, diced
- 1 cup cremini mushrooms, roughly chopped
- 2 tablespoons all purpose flour
- 1 1/2 cups whole milk
- 1 cup low sodium chicken broth
- 3/4 cup dry quinoa
- 2 cups roughly chopped broccoli
- 1 tablespoon chopped fresh thyme, plus more for topping
- 1/2 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 1/4 cup grated parmesan cheese
Instructions
- 1. Preheat the broiler to high.2. Heat the olive oil in a large skillet set over medium heat. When the oil shimmers, add the chicken and season with salt and pepper. Cook 8-10 minutes, stirring occasionally until the chicken is cooked through. Remove the chicken from the skillet. 3. To the skillet, add the remaining 1 tablespoon olive oil, onion, and mushrooms. Season with salt and pepper. Cook, stirring occasionally until the onion is fragrant and the mushrooms have caramelized, about 5 minutes. Stir in the flour and cook 1 minute. 4. Slowly pour in the milk and chicken broth and bring to a simmer. Add the quinoa, broccoli, thyme, and garlic powder. Stir back in the chicken. Reduce the heat to low, cover and cook 15-20 minutes or until the quinoa is tender. Remove from the heat and add the cheese. Transfer to the oven and broil for 2-3 minutes or until the cheese has melted. 5. Top with fresh thyme and EAT!
The perfect balance of healthy…and cheesey.
Hi, I’m not sure what a broiler is???! Is that the oven? If so, what temperature please? Thank you!
Hi Dee! It is a way to cook your food in the oven! I will leave a link to a video below, because I think that may be easiest to learn from! I hope you love this recipe and please let me know if you have anymore questions! xTieghan
https://www.google.com/search?q=broiler+setting+on+oven&rlz=1C5CHFA_enUS858US858&oq=broiler+setting+on+&aqs=chrome.0.0j69i57j0l4.3421j0j7&sourceid=chrome&ie=UTF-8#kpvalbx=_d8E7Xc_PO4X_-gTg1pK4DQ29
Tieghan, I made this tonight and it is so yummy, hearty, and very healthy! I added some buffalo sauce on top of my portion to give it a spicier twist and it is AMAZING. Thank you again for another home run recipe.
Thank you so much Avery! I am so glad you enjoyed this! xTieghan
Great recipe. Comes together quickly. I use rotisserie chicken to mak this an even quicker weeknight meal. Love this website and recipes. Amazing photography!
Thank you so much Robin!
I don’t see what to do with the flour in the recipe?
The flour is the thickener, it’s with the mushrooms. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
It’s used as a thicken and added after the onions. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Do you have any recommendations to make this dairy free while still creamy? NUtritional yeast? If so, how much and mixed with what?
Hey Brittany, I recommend using full fat canned coconut milk in place of the milk. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Just made this for dinner and it was… absolutely incredible!! And that was without the thyme, because my grocery store ran out. Can’t wait to try it with the thyme next time. This was seriously so so good and easy – thank you!!
I am so glad this went well for you! Thank you!
Made this over the weekend and it was delicious. Easy to throw together and very comforting. Love your recipes. Haven’t made one I don’t love yet.
I am so happy this turned out amazing for you Adele! Thank you!
Delicious and so easy to make!
I am so glad this turned out great for you Stephanie! Thanks!
This recipe looks so good. I’ll be making it tomorrow evening. 🙂
Two questions:
1) If you don’t want to use milk, what could you sub in so it doesn’t compromise the flavour?
2) Can I use my Staub braiser instead of a skillet (haven’t added that to my kitchen yet) it’s the 11 inch one. I’ll be making the quantity as your recipe outlines.
Thanks so much for sharing.
Hi! I would use chicken or veggie broth and yes, your Staub braiser will be great! Please let me know if you have any other questions. I hope you love this recipe. Thank you!
If the recipe has brocólis, then it is with me hahahaha. I’ll make the recipe, thank you for sharing
Perfect! I hope you love it Sara!
So, I made this for dinner last night. The verdict? Quick, and delicious!!!!! I did make a few changes:
1. Hubby doesn’t like mushrooms, so we did 3 cups broccoli instead of 2 cups broc and 1 cup mushrooms.
2. Neither of us are crazy about quinoa so I used 3/4 cups orzo. It took the full 20 minutes to cook, covered, but I stirred about 4-5 times to make sure the orzo didn’t stick to the bottom of the pan. I also kept the heat on “1” instead of just “low”.
Was so hearty and delicious! I was even able to blow bubbles for my 2 year old while cooking it. So simple. Thank you again!!!!!!!!!!!!
Thank you Kristen! I am really glad this worked for you and you loved it!
Just made this yesterday, it was delicious. I added red pepper because I like the pop of colors in casseroles.
so happy you enjoyed it! thanks!
Soooo yummy! Everything in this dish came together perfectly. I topped it off with a hickory smoked cheddar and it was bomb. I love lightened up classics with a twist like this. Awesome recipe.
Thanks Libby! So happy you enjoyed it!
do you think I can sub basil for thyme?? I have SO much basil still but my thyme plant is on strike. please advise.
YES! Basil will be delicious! Hope you love the casserole. 🙂
Has anyone actually made this recipe. It’s no good to hear it LOOKS good. How does it TASTE.
Hey Barbara! There are plenty of commenters whom have made the recipe and enjoyed it, just scroll through the comments and give them a read. Hope you love and enjoy!