Creamy Cheesy Chicken and Garlic Quinoa Bake is a comforting, gluten-free dinner recipe that's full of cheesy, garlicky flavor!
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!
Equipment
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
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Hi, this looks so good. Is there a way to make this using whole boneless chicken breasts instead of bite sized pieces of chicken? My family tends to prefer (very picky eaters) eating chicken in whole pieces instead of small pieces. Thanks!
I have never cooked or, AFAIK, eaten quinoa before and neither has the DH. After preparing this last night, I am regretting that omission from our lives! Quinoa is delicious and the recipe gives all the soul-satisfying joy of comfort food, but is reasonable in terms of nutrition. I added a couple handsful of asparagus, half-peeled and cut into 1″ pieces. This is a definite keeper and is flexible enough to accommodate what you have on hand. I wonder how it would be with Italian sausage instead of chicken… hmmmmm. Thanks!
Hi this looks sooo good!! I could not find nutrition information anywhere for this recipe. Is it available?
I love this cheesey quinoa and was going to make it into the bake, but saw 2 lonely peppers in my fridge and stuffed them with the mixture, sprinkling more cheese on the top. Delicious and vegetarian!
I did a quick Google search for ingredients we had on hand and this lovely recipe popped up. It was absolutely delicious and perfect for a cold day like today. The only difference is that our chicken was already cooked, leftover from last night. It didn’t affect the tenderness at all :)
Great to hear, Lauren! Glad you found your way to the site and recipe! :)
I just discovered your website and I’ve already pinned several recipes that I can’t wait to try! You are awesome!!!
I have had the creamy chicken quinoa & smoked sausage with kale, quinoa & cider on my pinterest board for quite a while. I finally got around to making both of them! They were really different but I loved each of them so much!!! I look forward to trying more of your quinoa recipes, these were winners & I will definitely make them again. Kristen, you did it again….yum, thank you :)
I’ve been wanting to make this for a while, but for our dinner timing it takes too long (hangry momma and screaming toddler style) so I made everything last night and put it in the casserole dish then popped it in the fridge. Will top with cheese and bake tonight.
How did that turn out? I plan to do that tomorrow
Made this the other night and it was delicious! Think it would freeze well for leftovers?
So glad to hear! I haven’t tried freezing, but I bet it’d be fine!
Made this recipe for my husband andI last week and we both loved it! He usually turns his nose at quinoa, but we will definitely be making this dish again :)
I just made this today. Absolutely AMAZING dish!! Love it!
This dish was amazing! However, I substituted rainbow quinoa which I found added much depth psychologically and in terms of flavor.
I made this for dinner last night….SO. good. I had a tough time convincing myself to walk away even though I was so full. This dish is a winner! :)