Easy Chicken & Vegetable Quinoa Casserole
This easy chicken and quinoa casserole combines cooked chicken, quinoa and vegetables in a creamy sauce with a crispy Panko topping. Prep a few ingredients ahead for an easy family dinner on busy nights.
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This easy chicken and quinoa casserole actually started as a chicken and rice casserole my mother-in-law used to make for her family. Jordan grew up eating it, and years ago we decided to try swapping the white rice for quinoa.
It worked so well that we’ve been making our version with quinoa ever since.
This is a creamy, filling casserole made with cooked chicken, quinoa, vegetables and cream of chicken soup, then topped with crispy Panko breadcrumbs. Everything gets mixed together in one bowl before going into the baking dish, so there’s no complicated layering or sauce to make.
I also love that I can do some of the prep ahead of time. Cook the quinoa in advance and use leftover or rotisserie chicken, and this becomes a really easy casserole to assemble on a busy night.
And if your family would rather have rice? You can absolutely go back to the original inspiration and make it that way, too.
What You’ll Love About This Recipe:
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My Shortcut for Making This Casserole Faster
The easiest way I’ve found to make this casserole work on a busy weeknight is to cook the quinoa ahead of time.
If I know this is on our meal plan, I’ll cook the quinoa the night before while we’re already making dinner or cleaning up the kitchen. Once it’s cooled, I refrigerate it so one of the main ingredients is ready to go the next day.
You can do the same thing with the chicken. Use leftover cooked chicken or grab a rotisserie chicken instead of cooking chicken specifically for this recipe.
With the chicken and quinoa already cooked, assembling the casserole is mostly a matter of mixing everything together, adding the Panko topping and putting it in the oven.
How to Make Chicken Quinoa Casserole
- Cook the quinoa and chicken. Both need to be cooked before they’re added to the casserole.
- Mix the casserole ingredients. Combine the cooked quinoa, chicken, vegetables, cream of chicken soup, mayonnaise and onion in a large bowl. Season with salt and pepper.
- Transfer to your baking dish. Spread everything evenly into your casserole dish.
- Add the Panko. Sprinkle an even layer over the top.
- Bake until golden. Bake uncovered at 350°F until the casserole is hot throughout and the Panko topping is golden.
Find the measurements and full recipe below!
For even more delicious chicken recipes, you will like these:
What Size Baking Dish Should I Use?
You can make this chicken quinoa casserole in a 13×9-inch baking dish or a deeper casserole dish. A 13×9-inch dish generally takes about 45–50 minutes in my oven. If I use my deeper 2.5-quart casserole dish, it takes closer to 55–60 minutes.
Because ovens and baking dishes vary, use the time as a guide and make sure the casserole is heated through before serving.
Easy Substitutions
- Use Rice Instead of Quinoa – This casserole was originally made with rice, so cooked white rice works well if that’s what your family prefers. If your family prefers rice, you might also like my Broccoli Cheese and Rice Casserole, another easy comfort-food dinner.
- Use Rotisserie Chicken – Skip cooking chicken specifically for the casserole and use shredded or chopped rotisserie chicken.
- Change the Vegetables – Frozen peas and carrots are my easy choice, but other vegetables your family enjoys can work, too.
- Change the Breadcrumbs – Regular breadcrumbs can replace Panko, although Panko gives you a crunchier topping.
What to Serve With Chicken Quinoa Casserole
Because the casserole already includes chicken, quinoa and vegetables, you really don’t need much with it. For an easy weeknight dinner, I’d serve it with a simple salad, fruit, steamed vegetables or bread.
And frankly, on a busy night, it’s perfectly capable of being dinner by itself.
I love that this casserole has changed a little as it’s been passed down. It started as my mother-in-law’s chicken and rice casserole, and our quinoa version has become the one we make at home.
Whether you make it with quinoa or take it back to the original rice version, it’s still what it has always been: an easy, creamy casserole that feeds the whole family without making dinner complicated.
Prep the chicken and quinoa ahead of time, and it’s even easier to get into the oven on a busy night.
Easy Chicken & Vegetable Quinoa Casserole
This easy chicken and quinoa casserole combines cooked chicken, quinoa and vegetables in a creamy sauce with a crispy Panko topping. Prep the chicken and quinoa ahead for an easy family dinner.
Ingredients
- 1 to 1½ pounds cooked chicken, cut into bite-sized pieces
- 2 cups cooked quinoa
- 1½ cups frozen peas and carrots
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1½ cups mayonnaise
- ½ cup chopped onion
- Salt and pepper, to taste
- ½ cup Panko breadcrumbs
Instructions
- Preheat oven to 350 degrees.
- Mix together the cooked quinoa, vegetables, chicken, soup, mayo, and onions.
- Season with salt and pepper.
- Pour into casserole dish.
- Top with an even layer of Panko bread crumbs.
- Bake uncovered for 45 minutes or until golden brown.
Notes
Quicker version: Bake chicken & quinoa the night before you make the casserole. Store in refrigerator. Adjust baking time for refrigerated ingredients.
A 13"x 9" baking dish will not take as long to bake as a casserole dish, check internal temperature before serving.
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 529Total Fat: 40gSaturated Fat: 7gUnsaturated Fat: 33gCholesterol: 31mgSodium: 563mgCarbohydrates: 32gFiber: 5gSugar: 5gProtein: 10g
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Hi, I’m Brittany, and I believe life at home should feel easier, not heavier.
I’m the creator of Our Home Made Easy, a space for busy women who want dinner on the table, their homes running smoothly, and a little breathing room at the end of the day.
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Wow! this looks really yummy… I love chicken casserole but I didn’t know you could actually add quinoa in it to substitute rice which is even healthier. Thanks for sharing the recipe! #sharewithme
Thank you, Cheryl! We love subbing out quinoa in our recipes. I usually boil it in a 50/50 chicken broth water solution. Thank you for stopping by!
This sounds so simple and yummy! Mostly we just use quinoa in our soups bevause I’m not sure what else to do with it (where my three boys would still eat it). We’ll have to try this.
Thank you! I appreciate you stopping by!
This sounds delicious. I love quinoa and I never thought the kids would like it but they love it too. So healthy for you. Great recipe. #sharewithme
This looks like a delicious casserole! Thanks so much for sharing them with us at Full Plate Thursday and come back soon!
Miz Helen
Thanks Miz Helen!