Quinoa Chicken and Broccoli casserole

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 411.6
  • Total Fat: 18.2 g
  • Cholesterol: 43.5 mg
  • Sodium: 438.4 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 3.4 g
  • Protein: 29.6 g

View full nutritional breakdown of Quinoa Chicken and Broccoli casserole calories by ingredient
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-past-with-a-new-twist/OA CASSEROLE
-past-with-a-new-twist/OA CASSEROLE

Number of Servings: 5


    One 10 oz can condensed Cream of Broccoli soup

    1/3 cup reduced fat mayonnaise

    5 tablespoons milk

    1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)

    1/2 teaspoon Splenda/sugar

    1/4 teaspoon black pepper

    Dash freshly grated nutmeg

    2 cups cooked broccoli

    1 1/2 cups COOKED quinoa (see note)

    Feshly grated Parmesan cheese


Rinse quinoa in a fine sieve until water runs clear. In a small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork.

Preheat oven to 350 degrees and coat a shallow (88 in or 5-6 cups) casserole dish or individual ramekins with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole. Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden. Makes 8 generous 1/2-cup servings.

Serving Size: 5 meals

Number of Servings: 5

Recipe submitted by SparkPeople user MENAGERIE56.

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Member Ratings For This Recipe

  • I aw this on Pinterest and thought it would be good with chicken in it. I guess you did, too! I subbed cottage cheese for the mayo and upped the broccoli a bit. It was incredible! Thanks for putting this into the database! - 2/3/13

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