Chicken and Broccoli Casserole with Quinoa

Try Success® Tri-Color Quinoa instead of rice in this delicious chicken and broccoli casserole and watch it disappear as fast as you serve it!

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Chicken and Broccoli Casserole with Quinoa

Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 45 mins
Ready in
TOTAL TIME 60 mins


  • 1 bag Success® Tri-Color Quinoa
  • 2 cups broccoli florets
  • 2 tbsp olive oil, divided
  • 1/4 cup seasoned Japanese bread crumbs
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/4 tsp poultry seasoning
  • 2 cups milk
  • 1 1/2 cups shredded Cheddar cheese, divided


  • You can’t go wrong with this Chicken and Broccoli Casserole with Quinoa, inspired by a tried and true classic. Our version gives the traditional recipe a power boost by using Success® Tri-Color Quinoa instead of rice.

    Step 1

  • Preheat oven to 350°F.

    Step 2

  • Prepare quinoa according to package directions. Within the last 3 minutes of cooking time, add broccoli to cooking water. Drain and set aside.

    Step 3

  • In same saucepan, heat 1 tablespoon olive oil over medium heat. Add bread crumbs and sauté until golden brown, about 2 minutes. Remove to a small bowl and reserve.

    Step 4

  • Heat remaining oil in same pan over medium heat. Season chicken with salt and pepper. Sauté until chicken is browned on both sides. Remove to another small bowl and reserve.

    Step 5

  • Melt butter in saucepan over medium heat. Stir in flour and poultry seasoning. Whisk, stirring constantly, for 1 minute.

    Step 6

  • Gradually whisk in milk. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 minutes.

    Step 7

  • Remove from heat and stir in 1 cup of cheese, quinoa, broccoli and chicken.

    Step 8

  • Spread mixture into a 2-quart baking dish. Top with remaining cheese and bake for 30 minutes.

    Step 9

  • Remove from oven and top with toasted bread crumbs.

Broccoli, Cheese, and… Quinoa?

That’s right, there is no rice to be found in this delicious Chicken and Broccoli Casserole with Quinoa. This recipe takes the beloved traditional recipe up a notch by using Success® Boil-in-Bag Tri-Color Quinoa instead of rice. Quinoa gives the dish more flavor and makes for a  heartier meal. Just one bite and you’ll be asking yourself why you didn’t make the switch sooner!

Don’t let the long list of steps discourage you from trying this recipe. Each step is simple and we guarantee, making this dish is well worth the effort! Start by preparing the quinoa according to package directions and adding the broccoli to that just before the quinoa is done. Drain and use the saucepan to brown some bread crumbs in olive oil, then set those aside. In the same saucepan, season and brown the chicken in olive oil, then set that aside, too.

Follow that by melting butter in the saucepan, then stirring in the flour and poultry seasoning. Cook while stirring constantly for one minute, then whisk in the milk and continue until the mixture thickens. Once thickened, remove from heat and stir in the cheese, quinoa, broccoli and chicken. Pour the mixture into a baking dish, bake for 30 minutes, top with toasted bread crumbs and enjoy!

Other Meal Inspiration

If you’re looking for a side to enjoy with your casserole, you’ll love this Spanish rice recipe.