Creamy Cheesy Chicken and Garlic Quinoa Bake

If there was ever a time to not judge a recipe by its photo, it’s now. What this cheesy quinoa casserole lacks in beauty, it more than makes up for in flavor thanks to garlic-infused quinoa swirled with melted fontina cheese, chicken, and pops of juicy tomato and green onion.

Translation: this is a protein-packed casserole that you have just got to try!

Creamy Cheesy Chicken and Garlic Quinoa Bake is comfort food at it’s finest. It’s like a mix between a gratin, on account of the chewy, golden brown cheese melted on top, and a classic creamy casserole.

You will go back for seconds, nay, sixths of this. Don’t say I didn’t warn ya’!

Start by rinsing 1-1/2 cups quinoa under cold running water.

Add the quinoa to a saucepan with 2-3/4 cups boiling chicken broth then place a lid on top, turn the heat down to medium, and then simmer until the quinoa is tender and nearly all the liquid has been absorbed, 20 minutes. Let the pan sit off the heat for 10 minutes then remove the lid and set aside.

Next mist or spray a large skillet over medium-high heat with extra virgin olive oil or nonstick spray then add 2 chicken breasts that have been cut into big hunks. Season with salt and pepper then saute until the chicken is golden brown on the outside – it does not need to be cooked all the way through. Remove to a plate then set aside.

In the same skillet saute 3 cloves minced garlic in 2 Tablespoons butter over medium heat until golden brown and very fragrant (I’ve said it before and I’ll say it again – butter + garlic = DROOL!) Sprinkle in 2 Tablespoons gluten-free flour (or AP flour if not GF) then whisk to combine and cook for 1 minute.

Next, slowly add splashes of 1 cup chicken broth plus 1 cup milk while whisking constantly to avoid lumps.

Add 1/2 teaspoon Italian seasoning, salt, and pepper, then turn the heat up slightly to bring the sauce up to a simmer. Turn the heat back down to medium then simmer until slightly thickened, about 5 minutes.

Everybody into the pool!

To the slightly thickened sauce add the cooked quinoa and chicken, 3 chopped roma tomatoes, 3 chopped green onions, and 3oz freshly shredded fontina cheese. The fontina in this quinoa bake is KILLER!

Stir until well combined then scoop into a nonstick sprayed 8×8 baking dish, sprinkle another 3oz freshly shredded fontina cheese on top, place on top of a baking sheet (in case of any bubble overs,) and bake for 20-25 minutes or until golden brown and bubbly on top.

Let the Creamy Cheesy Chicken and Garlic Quinoa Bake cool for 10 minutes before scooping up and chowing down!

Got leftovers? This casserole reheats beautifully while staying perfectly creamy. Enjoy!

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Creamy Cheesy Chicken and Garlic Quinoa Bake

4.5 from 4 votes

by Kristin Porter

Prep: 10 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 10 minutes mins

Servings: 6

GFGluten FreeEFEgg Free

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Creamy Cheesy Chicken and Garlic Quinoa Bake is a comforting, gluten-free dinner recipe that's full of cheesy, garlicky flavor!

Equipment

• 8x8 baking dish
• Large skillet

Ingredients

• 3-3/4 cups chicken broth, divided
• 1-1/2 cups quinoa, rinsed
• 2 chicken breasts, cut into bite-sized pieces
• salt and pepper
• 2 Tablespoons butter
• 3 cloves garlic, minced
• 2 Tablespoons gluten free flour, or AP flour if not GF
• 1 cup milk
• 1 teaspoon Italian seasoning
• 3 Roma tomatoes, seeded then chopped
• 3 green onions, chopped
• 6 oz freshly shredded fontina cheese, divided

Directions 

• Bring 2-3/4 cups chicken broth to a boil in a saucepan then add rinsed and drained quinoa. Place a lid on top, turn heat down to medium, and then simmer until nearly all the liquid has been absorbed and quinoa is tender, about 20 minutes. Remove from heat then let sit for 10 minutes with the lid on then remove lid and set aside.
• Preheat oven to 350 degrees. Spray an 8×8 baking dish with nonstick spray then set aside.
• Spray a large skillet over medium-high heat with extra virgin olive oil or nonstick spray then add chicken, season with salt and pepper, and then saute until golden brown – chicken does not need to be cooked all the way through. Remove to a plate then set aside.
• Turn heat down to medium then melt butter in skillet and add garlic. Saute for 1 minute or until golden brown and fragrant. Sprinkle in flour then whisk to combine and cook for 1 minute. Slowly stream in remaining 1 cup chicken broth and milk a splash at a time, whisking to avoid lumps. Add Italian seasoning, season with salt and pepper, and then turn heat up slightly to bring to a simmer. Turn heat back down to medium then simmer until slightly thickened, 5 minutes.
• Remove skillet from heat then add cooked quinoa, chicken, tomatoes, green onions, and half the cheese and then stir to combine – mixture might look soupy but it’s fine.
• Pour mixture into prepared baking dish then sprinkle remaining cheese on top. Place on top of a baking sheet in case of bubble overs then bake for 20-25 minutes or until top is golden brown and bubbly. Let cool for 10 minutes before serving.

Nutrition

Calories: 447kcal, Carbohydrates: 35g, Protein: 34g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 99mg, Sodium: 864mg, Potassium: 594mg, Fiber: 4g, Sugar: 4g, Vitamin A: 786IU, Vitamin C: 6mg, Calcium: 257mg, Iron: 3mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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