Chicken Parmesan Quinoa Casserole
Published 9/19/2023
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Chicken parmesan quinoa casserole is exactly what it sounds like. Juicy, cheesy chicken parmesan on top of a quinoa marinara base!
Each time I make this quinoa casserole recipe, it gets better and better. I love that this easy meal requires only one pot and is packed with so much protein (thank you chicken and quinoa).
The base of this dish tastes just like spaghetti but is made without noodles and quinoa instead. It packs in tons of veggies – mushrooms, onion, green pepper, and quinoa. Then, on top, is simple and flavorful parmesan chicken.
What you Need for Chicken Parmesan Quinoa Casserole
In this mouth-watering quinoa bake, we combine quinoa, diced green pepper, mushrooms, and finely diced yellow onion as the base.
The sauce is a mixture of marinara, chicken broth, and minced garlic which provides a robust base for the parmesan-coated chicken breast that sits on top.
Quinoa Casserole Variations
- Vegetarian Friendly: Replace chicken with sliced eggplant; the cooking time remains the same for that fluffy quinoa.
- Gluten-Free: Opt for a gluten-free flour for the parmesan coating.
- Cheese Variety: Swap shredded parmesan for a mix of parmesan and mozzarella for a gooey twist.
- Add More Veggies: Feel free to add whatever veggies you have on hand into the quinoa base. Try broccoli, zucchini, or peas.
FAQ
Yes, but we have not tested any other grains. Rice could give you a similar outcome with the ratio to liquid.
Add red pepper flakes to the marinara sauce.
Absolutely, though homemade is always a flavorful upgrade.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. If you’re freezing it, make sure to thaw it completely in the fridge before reheating. Casseroles like this one actually improve in flavor over time!
Serving Suggestions
- Pair this casserole with a crisp, green salad to round out the meal.
- A sprinkle of fresh basil or a dash of red pepper flakes can add a burst of color and flavor just before serving.
Healthy Chicken Parmesan Quinoa Casserole
Ingredients
- 1 cup white quinoa, rinsed
- 1 medium green pepper, diced
- 1.5 cup white mushrooms, diced
- 1/2 medium yellow onion, finely diced (~1/2 cup)
- 3 cups marinara sauce
- 1 cup chicken broth, or vegetable broth
- 1 tablespoon minced garlic
- 1 large egg
- 2 tablespoons all-purpose flour, or g/f all-purpose
- 1 cup shredded parmesan cheese
- 2 teaspoons garlic powder
- 1.5 lbs. boneless, skinless chicken breast
- salt and pepper, to taste
Instructions
- Preheat oven to 375ºF and spray a 14-inch x 10-inch (OR 9-inch x 12-inch) ceramic casserole dish with cooking spray.
- Prep veggies by dicing a whole green pepper and 1.5 cups of mushrooms. Finely dice 1/2 a yellow onion.
- Place 1 cup of uncooked quinoa on the bottom of your casserole dish and then layer on veggies. Add 3 cups of marinara sauce, 1 cup of chicken broth, and a tablespoon of minced garlic to the casserole dish and mix everything together. Set aside.
- In a medium-size bowl, mix together flour, shredded parmesan, and garlic powder. Then, crack an egg into a small bowl and whisk.
- Prep chicken breast by dipping into the egg and then into the parmesan mixture making sure everything is generously coated. Place chicken breast on top of quinoa mixture
- Finally, sprinkle on the leftover parmesan mixture and even more cheese if you desire. Season with salt and pepper, to taste.
- Cover baking dish with tinfoil and then bake at 375ºF 40 minutes. Then, uncover the baking dish and bake for an additional 20 minutes or until quinoa is fully cooked.
Tips & Notes
- If you are making this recipe, a ceramic casserole dish is going to be your best bet. Ceramic dishes heat your food much hotter than a classic cake pan, so do note this with bake time! PS: here’s the one we have.
- Vegetarian option: we also tested this recipe with eggplant and it was delicious. Just slice your eggplant, hot dog-style, and follow the directions just like the chicken. You will still need to bake for the full 60 minutes because that’s how long the quinoa will take to fluff.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This dish combines the classic flavors of chicken parmesan with the wholesome goodness of quinoa, resulting in a hearty and satisfying dinner option. Plus, it’s packed with protein and fiber, making it a nutritious choice for fueling your body. With simple ingredients and easy-to-follow instructions, this recipe is sure to become a go-to favorite for busy weeknights or cozy weekends at home.
Very amazing dish! Thanks a lot
Made this for dinner..didn’t have mushrooms and reduced the amount of marinara to 2 cups. It was very good, but next time, I’ll lightly sauté the onions first.
Made this last night for dinner and we both loved it! I was a little bit skeptical cooking the chicken for so long (was worried it would get dry) but it was perfect! I would make this one again
This was absolutely amazing. I was a little hesitant at first, just because it was the first time making it and you never know how new recipes will be when you’re cooking for your family. This was a winner and will be apart of our regular rotation now. Easy, healthy, and delicious which I absolutely love.
Aw, we’re blushing, Caitlin! So glad you and the fam enjoyed this casserole 😀
Help! I just realized that I don’t have any quinoa. Will multigrain rice work?
This was so tasty! I made it with canned chicken because that’s what I had on hand, so obviously that was a little weird, but that’s on me! We also opted to coat the chicken in ground-up garlic triscuits instead of Parmesan because we have dairy issues in our home. I’ve been looking for ways to incorporate more quinoa into our diet and this is such a tasty and easy recipe!
This is amazing! My chicken didn’t thaw in time so I improvised with chickpeas instead, turned out so good!
Delicious! Can’t wait to make again.
I just made this dish last night! AMAZING!! I am a HUGE Quinoa fan… I used my 9×13 glass dish to bake this and reading through your notes – I baked 40 minutes at 375 Degrees – uncovered it bumped the temp to 400 degrees and cooked for 25 minutes – turned out PERFECT! My husband is not a mushroom fan – so I didnt add those… But this was an awesome dish! Thank you for sharing this recipe!
I LOVEEEEE this recipe so much! Glad you guys loved it!