Creamy Chicken Quinoa and Spinach Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 280.8
  • Total Fat: 6.5 g
  • Cholesterol: 50.8 mg
  • Sodium: 518.9 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 21.5 g

View full nutritional breakdown of Creamy Chicken Quinoa and Spinach Casserole calories by ingredient
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Number of Servings: 6


    2 cups reduced sodium chicken broth
    1 cup milk
    1 teaspoon poultry seasoning (sage, thyme, marjaram, rosemary, black pepper)
    cup flour
    2 cups water, divided
    1 cup uncooked quinoa, rinsed
    cup cooked, crumbled turkey bacon (4 strips)
    3 boneless skinless chicken breasts
    cup shredded cheese
    bag of frozen spinach


Sauce: Preheat the oven to 400 degrees and generously grease a 9x13 baking dish. Bring the chicken broth and cup milk to a low boil in a saucepan. Whisk the other cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.

Spinach: Defrost a bag of frozen spinach.

Bacon: Place turkey bacon between paper towels. Microwave 4 min.

Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, spinach, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Bake uncovered for 35 minutes.

Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user CAREN_BLUEJEANS.

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