Chicken Parmesan Quinoa Casserole
Published 9/19/2023 • Updated 11/18/2024
This post may contain affiliate links. Please read our disclosure policy.
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.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
Your video says 400deg but the description says 375? ?. I’m baking mine at 375 and it seems to need some extra time but also seems waterier than the video and pics… so I’d second the person who mentioned using 2 cups of marinara instead of 3! Smells delicious though!
The video shows a drizzle of olive oil over the cheese and chicken but not your instructions. Would that have made a difference in the results? I made it without the olive oil drizzle and it was fine but cheese didn’t Brown for me.
Not sure that would have made a difference! I think it has to do with how hot your oven is or how close your casserole is to the top!
Hi! This sounded so good…and it smelled wonderful while it was baking. The quinoa came out really soft and kind of mushy, though. 🙁 You mentioned in another comment that you’ve made it with 2c of marinara. I’m going to try it again with just 2C and see if that helps since I’m the only one who seems to have had a problem. LOL The taste was really good, and the fam still enjoyed it. I’m not giving up on this one!! We love quinoa, and my daughter is still taking it for lunch tomorrow never-the-less. 🙂
Made both the eggplant and chicken versions for friends who came for dinner. Both were delicious. Next time I will add some Italian seasoning. No salt or pepper necessary, as the ingredients have plenty of salt, in particular.
I decided I liked the sound of this so I’m trying it. I have decided to make some small adjustments. I dropped the Marinara for additional chicken broth. I sauteed the peppers and onions first. Then added Baby Carrots and Celery. I also dispensed with the cheese, (darn Wife don’t like cheeese.) and instead just sprinkled a box of Panko Bread crumbs over the pre-seasoned boneless skinless chicken thighs. I’ll update with results later. Thanks Lee from Minnesota from another Lee Born in Duluth.
My adjustments came out ok. What I was not aware of was the Thighs I used were Lemon Pepper, and that surprised everyone, even me. Next time I’ll use different pre-seasoned chicken. A little dry as well. I guess I should have used the Marinara too. There’s always next time.
Thanks Lee!
You should totally make it again and use normal chicken breast and marinara. I know you will love it!
LEE. I made this tonight for Andy & I… SERIOUSLY AMAZING. Thank you. Andy freaked out with each bite.
Hahaha this is the best! Glad you two love birds enjoyed it 🙂
Looks like a delicious recipe – will definitely try this! BTW – I LOVE MUSHROOMS , OLIVES, & EGGPLANT! 🙂
GROSS. Jk 🙂
Lee, this was so good! FFF kept popping up on my Facebook newsfeed and the videos looked amazing, so I had to try one. Also, I am a terrible cook and this is honestly one of the very first things I have ever made that I am actually proud of. From here on out, I think I might just stick to your recipes versus… basically anything else. I’m so glad FFF is going well for you. Congrats!
<3 So glad you loved it!! It's gotta be a top 5 fav for me :)
The ingredient list calls for 3 cups marinara but the instructions say 2 cups marinara. Is it 3 or 2 cups?
I was confused by this too … I’ve gone with 2 and hoping for the best!
Hey guys! I’ve made it with both 2 and 3 cups, so either will work. I recommend 3. Going in and updating now!
Hello. This looks delicious! I don’t have low sodiom chicken broth… Can I use water in place of that? And cheddar cheese instead of parmesan?
Thanks!
Hiyah! Yes, I’ve subbed water before and it’s just as yummy. You are more than welcome to use any kind of cheese you want 🙂