Broccoli Quinoa Chicken Cheese

My neighbor texted me on a Tuesday asking if I had something quick for her family's dinner, and I realized I had a container of rotisserie chicken, some quinoa, and broccoli sitting in my fridge. Within ten minutes of mixing things in a bowl and sliding it into the oven, I'd created something that felt way more impressive than the effort required. She came by later that week asking for the recipe, and I've been making it ever since for those nights when I need something that feels wholesome but doesn't demand my full attention.

The real test came when I brought this to a potluck where someone had just become gluten-free, and I got to watch their face light up when I told them it was naturally safe for them. That moment made me realize this casserole isn't just convenient, it's genuinely nourishing in a way that feels good to share.

Ingredients

• Cooked quinoa (2 cups): This fluffy grain acts as your casserole's foundation, absorbing all the flavors around it while staying light enough that the dish never feels heavy.
• Shredded or diced chicken (2 cups): Rotisserie chicken saves you time, but any cooked poultry works; make sure it's cooled before mixing so the egg doesn't scramble.
• Broccoli florets (3 cups): Steam them just until they're still bright green and offer a gentle resistance when you bite down, which keeps them from turning mushy in the oven.
• Shredded cheese (2 cups, divided): A blend of cheddar and mozzarella gives you both flavor and that gorgeous melting quality, but use whatever you have on hand.
• Large egg: This binds everything together and helps the casserole hold its shape when you cut into it.
• Chicken stock (½ cup): This keeps everything moist as it bakes and prevents the casserole from drying out during those final minutes in the oven.
• Dried basil and oregano (½ teaspoon each): These herbs whisper in the background, adding Italian warmth without overpowering the other flavors.
• Salt and black pepper (¼ teaspoon each): Season gently here, remembering that the cheese and stock already carry saltiness.

Instructions

Prepare your stage:

Preheat your oven to 350°F and grease your 9 x 9-inch baking dish lightly so nothing sticks. This takes just a minute but saves you frustration later.

Cook your grains:

If you haven't already cooked your quinoa, do that now according to the package directions and let it cool slightly so it doesn't cook the egg when you mix everything together.

Steam the broccoli:

Add about ½ inch of water to a saucepan and bring it to a steam, then add your broccoli florets in a single layer with a lid on top. Watch for that moment when they turn bright green and still have a little firmness to them, usually around 3 to 5 minutes, then drain them thoroughly.

Build your mixture:

In a large bowl, combine the cooled quinoa, chicken, steamed broccoli, egg, chicken stock, half the cheese, and all your seasonings. Stir until everything is evenly coated and distributed, which ensures every bite has flavor.

Transfer to the dish:

Pour the mixture into your prepared baking dish and press it down gently to create one even layer that will bake uniformly.

Top with remaining cheese:

Sprinkle the remaining cheese over the top so it gets golden and bubbly in the oven.

Bake covered then uncovered:

Cover the dish with foil and bake for 30 minutes, then remove the foil and bake for another 5 to 10 minutes until the cheese melts and gets bubbly at the edges. This method keeps the interior creamy while the top crisps up just right.

Rest and serve:

Let the casserole sit for 5 minutes before cutting, which helps it hold together better. Scoop it into bowls and serve while it's warm.

Save

I made this on a snowy afternoon and my kids ate it straight from the baking dish while we played board games, which told me everything I needed to know about whether it was a keeper. It became the dish I reach for when I'm cooking for people I care about, because it somehow feels both wholesome and indulgent at the same time.

Meal Prep Magic

This casserole was built for busy people who still want their food to taste intentional. Assemble it the night before, cover it tightly, and slide it into the oven whenever you're ready, knowing it'll come out perfect every time. I've found that prepping it in the morning means dinner is just a matter of pressing a few buttons on the oven, which is how you actually keep weeknights sane.

Freezing and Thawing

The freezer is your secret weapon here because you can make two casseroles at once and forget about one until you need it. Assemble the unbaked casserole in a metal dish, wrap it in plastic wrap and foil, and it'll keep for two months happily tucked in the back of your freezer. When you want it, move it to the fridge to thaw overnight, then bake it as directed, and nobody needs to know you planned ahead.

Variations and Flexibility

I started experimenting after making this for friends with different dietary needs, and I discovered how forgiving this dish actually is. Swap mushrooms or spinach for the chicken if you're feeding vegetarians, use less cheese if you're lightening things up, or add roasted garlic and red pepper flakes if your taste runs spicy. The base structure holds up beautifully no matter what you adjust, which is honestly why I keep coming back to it.

• For vegetarian diets, sauté mushrooms, add extra broccoli, or use a chickpea base for protein.
• If you have fresh herbs instead of dried, use about three times the amount and add them right before baking.
• Leftovers reheat perfectly in a 350°F oven for about 15 minutes covered, or you can eat them cold straight from the fridge the next day.

Save

This casserole has quietly become one of those recipes that shows up in my rotation again and again, and I think it's because it asks so little but gives back so much. Make it once and you'll understand why.

Common Questions

→ Can I make this dish vegetarian?

Yes, simply omit the chicken and add sautéed mushrooms or extra broccoli to maintain texture and flavor.

→ Is this suitable for gluten-free diets?

Absolutely, using quinoa and careful ingredient choices ensures a naturally gluten-free meal.

→ How do I steam the broccoli properly?

Steam broccoli florets in about half an inch of water, covered, for 3–5 minutes until bright green and just tender, then drain well.

→ Can the casserole be frozen before baking?

Yes, assemble in a metal baking dish, cover tightly, freeze, and thaw fully before baking as directed.

→ What types of cheese work best in this dish?

Cheddar, mozzarella, or a blend provides creamy melt and rich flavor excellent for this bake.

→ How long should the casserole rest after baking?

Allow it to rest for about 5 minutes to set and cool slightly before serving.