Creamy Cheesy Chicken Bake Recipe Perfect for Dinner

Imagine the aroma of melted cheese, roasted chicken, and savory spices wafting through your kitchen. It’s the kind of scent that instantly makes your stomach growl and your heart feel warm. The first time I pulled this Creamy Cheesy Chicken and Broccoli Quinoa Bake out of the oven, I knew I’d stumbled upon something magical. My family was hovering nearby, their eyes wide with anticipation, and as soon as I scooped the first steaming portion onto plates, they were hooked.

This recipe has quickly become a staple in our home. It’s one of those dishes that feels like a warm hug from the inside out—a combination of hearty quinoa, tender chicken, and fresh broccoli, all smothered in a creamy, cheesy sauce. Whether it’s a chilly weeknight, a casual dinner party, or a meal to bring to a loved one, you’ll find yourself coming back to this recipe again and again. Honestly, it’s so good that you might want to make extra because leftovers disappear fast (trust me, I learned this the hard way).

If you’re looking for a dish that’s comforting, loaded with flavor, and sneaks in some veggies while still feeling indulgent, you’ve found the one. Let me walk you through how to make this crowd-pleasing Creamy Cheesy Chicken and Broccoli Quinoa Bake.

Why You’ll Love This Recipe

• Quick & Easy: This recipe comes together in under an hour, with minimal prep time. Perfect for busy evenings when you want something hearty but don’t want to spend all night cooking.
• Simple Ingredients: You don’t need a fancy grocery list—most of these items are pantry and fridge staples, meaning dinner is just a few steps away.
• Comforting and Delicious: The creamy, cheesy sauce paired with chicken, broccoli, and quinoa is a flavor explosion that’s perfect for cozy dinners.
• Kid-Friendly: Even picky eaters can’t resist the cheesy goodness hiding their veggies!
• Nutritious: It’s packed with protein from the chicken and quinoa, plus vitamins from the broccoli, making it a wholesome one-dish meal.
• Customizable: You can switch up the veggies, cheeses, or even use leftover rotisserie chicken to make it your own.

Unlike other casserole recipes, this one balances creaminess without being overly heavy or greasy. The quinoa gives it a light yet satisfying texture, while the cheese melts beautifully, creating that perfect golden-brown crust on top. It’s not just another chicken bake—it’s the kind of dish that brings everyone to the table with smiles.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll need:

• Chicken: 2 cups cooked, shredded chicken (rotisserie works beautifully or use leftovers).
• Quinoa: 1 cup uncooked quinoa, rinsed (a great source of protein and adds a nutty flavor).
• Broccoli: 2 cups fresh broccoli florets, chopped (you can also use frozen broccoli if fresh isn’t available).
• Cheese: 2 cups shredded cheddar cheese (sharp cheddar adds a bold flavor) and ½ cup grated Parmesan cheese (for extra richness).
• Milk: 1½ cups whole milk or any milk of choice (use unsweetened almond milk for a dairy-free option).
• Butter: 2 tablespoons unsalted butter.
• Flour: 2 tablespoons all-purpose flour (use gluten-free flour if needed).
• Garlic: 2 cloves garlic, minced (adds depth of flavor).
• Salt & Pepper: To taste.
• Chicken Broth: 1 cup low-sodium chicken broth (adds extra flavor to the sauce).
• Optional Toppings: Chopped parsley or breadcrumbs for a crunchy finish.

All of these ingredients come together to create a dish that’s both comforting and nutritious. Feel free to adjust based on what you have on hand or your dietary preferences!

Equipment Needed

You don’t need any fancy gadgets to whip up this Creamy Cheesy Chicken Bake. Here’s what you’ll need:

• Baking dish (9×13 works best).
• Medium saucepan for making the cheese sauce.
• Mixing bowls for combining ingredients.
• Whisk for smooth sauce blending.
• Sharp knife and cutting board for chopping the broccoli and shredding chicken.
• Measuring cups and spoons for precision.

If you don’t have a 9×13 baking dish, you can use any oven-safe dish with similar dimensions, like a large cast-iron skillet. Just make sure to grease it well to prevent sticking.

Preparation Method

1. Cook the quinoa: Rinse 1 cup of quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the quinoa with 2 cups of water and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes or until all the water is absorbed. Fluff with a fork and set aside.
2. Prepare the sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of flour and whisk constantly for 1-2 minutes until it forms a smooth paste. Gradually add 1½ cups of milk and 1 cup of chicken broth, whisking continuously to prevent lumps. Stir in 2 cloves of minced garlic, season with salt and pepper, and cook until the sauce thickens (around 5 minutes).
3. Add cheese: Remove the sauce from heat and stir in 1½ cups of shredded cheddar cheese and ½ cup grated Parmesan cheese until melted and smooth.
4. Prepare the broccoli: Chop 2 cups of broccoli florets into bite-sized pieces. Lightly steam or blanch them for 3-4 minutes to soften slightly. Drain and set aside.
5. Combine ingredients: In a large mixing bowl, combine the cooked quinoa, shredded chicken, steamed broccoli, and cheese sauce. Mix until everything is evenly coated.
6. Assemble the casserole: Preheat your oven to 375°F (190°C). Grease a 9×13 baking dish and pour the mixture into the dish, spreading it out evenly. Sprinkle the remaining ½ cup shredded cheddar cheese on top.
7. Bake: Bake the casserole uncovered for 20-25 minutes, or until the cheese is bubbly and golden brown.
8. Serve: Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh chopped parsley or a sprinkle of breadcrumbs for added texture.

Cooking Tips & Techniques

• Use freshly grated cheese: Pre-shredded cheese often contains anti-caking agents that can affect the smoothness of the sauce.
• Don’t skip rinsing the quinoa: Rinsing removes the natural coating that can make it taste bitter.
• Steam vs. blanch: Steaming broccoli helps retain more nutrients, but if you’re in a pinch, blanching works well too.
• Prevent a lumpy sauce: Gradually whisk in the milk and chicken broth to ensure a smooth, creamy consistency.
• Play with spices: Add a pinch of smoked paprika or nutmeg to the cheese sauce for extra depth.

By following these tips, you’ll ensure your Creamy Cheesy Chicken Bake is a hit every time!

Variations & Adaptations

• Gluten-free option: Swap out the all-purpose flour for a gluten-free flour blend to make this casserole suitable for gluten-free diets.
• Vegetarian twist: Skip the chicken and add more veggies like mushrooms, zucchini, or spinach for a hearty vegetarian alternative.
• Low-carb adaptation: Replace the quinoa with cauliflower rice to reduce carbs while keeping that satisfying texture.
• Seasonal swap: In summer, use fresh green beans or asparagus instead of broccoli for a lighter take.
• Cheese choices: Experiment with Gruyere or mozzarella for a different flavor profile. Mixing cheeses can add complexity to the dish!

Feel free to make it your own—this recipe is incredibly versatile and forgiving!

Serving & Storage Suggestions

This Creamy Cheesy Chicken Bake is best served warm straight from the oven. Pair it with a simple green salad or garlic bread for a complete meal. It’s perfect for dinner gatherings or casual family nights.

To store leftovers, transfer to an airtight container and refrigerate for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 2 months. When reheating, cover and bake at 350°F (175°C) until warmed through, or microwave individual portions for 2-3 minutes.

Pro tip: The flavors deepen after a day, so leftovers might even taste better!

Nutritional Information & Benefits

Here’s a rough estimate per serving (based on 6 servings):

• Calories: ~400
• Protein: ~30g
• Carbohydrates: ~25g
• Fat: ~15g
• Fiber: ~4g

The quinoa adds a complete protein source, while the broccoli provides valuable vitamins like C and K. Cheese and chicken round out the dish with calcium and lean protein, making it a well-balanced option. Note: Adjustments for allergens (like dairy or gluten) can be made.

Conclusion

If you’re craving a dish that’s creamy, cheesy, comforting, and easy to whip up, this Creamy Cheesy Chicken and Broccoli Quinoa Bake is a must-try. It’s versatile enough for special occasions or a simple family meal, and you can easily adapt it to your taste preferences.

Creamy Cheesy Chicken and Broccoli Quinoa Bake

Print Recipe

A comforting casserole made with tender chicken, fresh broccoli, hearty quinoa, and a creamy, cheesy sauce. Perfect for family dinners or casual gatherings.

• Author: paula
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups cooked, shredded chicken
• 1 cup uncooked quinoa, rinsed
• 2 cups fresh broccoli florets, chopped
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups whole milk or any milk of choice
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cup low-sodium chicken broth
• Optional: Chopped parsley or breadcrumbs for topping

Instructions

1. Rinse 1 cup of quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the quinoa with 2 cups of water and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes or until all the water is absorbed. Fluff with a fork and set aside.
2. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of flour and whisk constantly for 1-2 minutes until it forms a smooth paste. Gradually add 1½ cups of milk and 1 cup of chicken broth, whisking continuously to prevent lumps. Stir in 2 cloves of minced garlic, season with salt and pepper, and cook until the sauce thickens (around 5 minutes).
3. Remove the sauce from heat and stir in 1½ cups of shredded cheddar cheese and ½ cup grated Parmesan cheese until melted and smooth.
4. Chop 2 cups of broccoli florets into bite-sized pieces. Lightly steam or blanch them for 3-4 minutes to soften slightly. Drain and set aside.
5. In a large mixing bowl, combine the cooked quinoa, shredded chicken, steamed broccoli, and cheese sauce. Mix until everything is evenly coated.
6. Preheat your oven to 375°F (190°C). Grease a 9×13 baking dish and pour the mixture into the dish, spreading it out evenly. Sprinkle the remaining ½ cup shredded cheddar cheese on top.
7. Bake the casserole uncovered for 20-25 minutes, or until the cheese is bubbly and golden brown.
8. Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh chopped parsley or a sprinkle of breadcrumbs for added texture.

Notes

[‘Use freshly grated cheese for a smoother sauce.’, ‘Rinse quinoa to remove its natural coating and avoid bitterness.’, ‘Steam broccoli to retain nutrients, or blanch if in a pinch.’, ‘Gradually whisk in milk and chicken broth to prevent lumps in the sauce.’, ‘Add spices like smoked paprika or nutmeg for extra flavor.’]

Nutrition

• Serving Size: 1 portion
• Calories: 400
• Fat: 15
• Carbohydrates: 25
• Fiber: 4
• Protein: 30

Keywords: chicken bake, cheesy casserole, quinoa recipe, broccoli casserole, comfort food, easy dinner, family meal