Chicken Parmesan Quinoa Casserole
Published 9/19/2023 • Updated 11/18/2024
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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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I used what I had on hand– sprouted quinoa, orange bell pepper, almond flour instead of regular flour, and a basil spaghetti sauce instead of plain marinara. I also added a handful of uncooked baby spinach and kept my mushrooms chunky (be finely chopped). I meal prep for my 3 shifts each week (nurse) and it held up well as a leftover.
Yes!! Love that you used what you had. That’s the best way to make a quinoa casserole.
so good
step 4 cracked me up when recipe said table of garlic I just used a tablespoon did not have a table lol
quinoa is so good I substite it for macaroni in mac n cheese
LOL. Fixing that now. That would be a shit ton of garlic 😛
Made it as my meal prep for lunch this week and all I can say is LOVE IT!!!!
YAS!!!
I just made this and it was delicious! Can someone tell me how you would make the leftover quinoa/veggie “hash” that Lee mentioned?
Hi Charlanne! What I’ve done in the past is thrown it on the stove top and then added in scrambled eggs to make a breakfast out of it!
Thanks Lee! I’ll definitely try that. I am really enjoying the Quinoa Parmesan Chicken. I shared the recipe with my friends. I’m not much of a cook, so the ease of adding everything dry/uncooked to the pan was just my style!
I found this recipe via pinterest by searching for recipes based on ingredients I had on hand. I made a couple substitutions (used canned diced tomatoes instead of mushrooms) but mostly kept to the recipe. I’m happy to say everyone from the 3 year old to the hubby loved it! Definitely a new regular for us!
YAS!!! So glad it’s family-approved…and love your substitutions!
Oh my! I must make this tomorrow. Just a question is the calories per each chicken serving since it says 1/6 of the recipe and we can use 6 medium breasts.
Do you happen to know how many ounces of chicken you inputted to get your nutritional calculations? I really want to make this but want to make sure I’m using the correct amount of chicken.
Hi Lee!!
One quick question though… How do you cut the eggplant? I am struggling with the mental picture of a hotdog cut… How is that? Also, did you peel it? Maybe I am picturing it the wrong way but I see my first cut being just a long piece of peel… Can I bug you with a pict.?
Just made this tonight for dinner and it was very tasty!! My husband and I really enjoyed this healthy dish! Both of us were thinking that next time we might try adding sausage to it because the flavor of the dish seems like it would compliment sausage really well. Thanks so much!!
o0ooo that sounds like a fabulous addition! Glad you loved the dish 🙂
Wow this looks incredible! Do you know the total calorie count for the dish?
Just did the calorie breakdown. It’s inside the recipe widget!