Cheesy Broccoli and Chicken Quinoa Casserole by Messy Jess C.

Cheesy Broccoli and Chicken Quinoa Casserole

by Jess C

Keywords: entree broccoli cheese chicken

Recipe from Annie's Eats blog.

Ingredients (8-10 servings)

  • 1½ cups quinoa
  • 1 head broccoli, cut into small florets
  • 3 tbsp. unsalted butter
  • 3 tbsp. all-purpose flour
  • 2 shallots, diced
  • 2 cups milk (low-fat is fine)
  • ¼ tsp. garlic powder
  • ¼ tsp. dry mustard
  • ¼ tsp. cayenne pepper
  • Salt and pepper, to taste
  • 8 oz. sharp cheddar cheese, shredded
  • 2 cups shredded cooked chicken


  • Cook the quinoa according to the package directions. Meanwhile, place the broccoli in a saucepan and add a couple inches of water. Cover and bring to a boil over high heat. Let boil just 1-2 minutes more, until the broccoli is crisp-tender. Drain immediately and rinse with cold water to stop the cooking. Set aside.
  • Preheat the oven to 400˚ F. To make the cheese sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour, shallots, garlic powder, dry mustard and cayenne. Continue whisking the mixture until it is light golden, about 1-2 minutes. Slowly whisk in the milk. Allow the sauce to simmer, stirring frequently, until the mixture bubbles and thickens, about 5 minutes. Remove from the heat. Whisk in the cheddar until melted and smooth. Season with salt and pepper to taste. In a large bowl, combine the cooked quinoa, broccoli florets, shredded cooked chicken and the cheese sauce. Fold together gently until evenly combined.
  • Transfer the mixture to a lightly greased casserole dish. Bake until the top is lightly browned, about 20-25 minutes. Serve warm.
  • For best results, always use freshly shredded cheese. Pre-shredded cheese comes coated in things such as flour, cornstarch to prevent clumping and results in an unpleasant, gritty texture when melted.