Tuscan Chicken Quinoa Casserole

5 from 12 votes
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This Tuscan Chicken Quinoa Bake is packed with Italian flavors, kid-friendly, and has  a whopping 27g protein per serving! Chicken casserole recipe in a bowl We are BIG fans of quinoa casseroles! We love that they are easy meals to make but are still flavor-packed and healthy. Healthy quinoa casseroles are protein packed whether they have meat in them or not. After you add this Tuscan chicken quinoa casserole to the menu, add this healthy cashew chicken casserole and this quinoa broccoli and cheese casserole to the list, too!

What’s So Great About this Casserole

Guess what we use as the liquid in this casserole- TOMATO SOUP! That’s right, using a box or a can of your favorite tomato soup adds so much flavor to this casserole! Sure, you can still use tomato sauce and spices to add flavor if you don’t have tomato soup, but using tomato soup will seriously add the best flavor ever! The best part is that you can get creative and use regular tomato soup or tomato soup with fun flavors, too! You can use whatever your favorite tomato soup you prefer, but here are some of our favorites!

Don’t Forget to Do THESE Things

When it comes to quinoa casseroles there are a couple steps that are very important to ensure your casserole cooks correctly and isn’t a complete mess after it bakes.
  1. Make sure that the chicken is cut into small and equally sized pieces. You want the chicken to be the same size so that all the pieces have the same cook time.
  2. You also want to make sure that the chicken and quinoa are covered by liquid (see below).
  3. Spray your casserole dish with non-stick cooking spray before adding all of the ingredients to the dish. It will help keep the casserole dish from browning.
Tuscan Chicken Quinoa Casserole

A Few More Things..

Whole + Healthy Ingredients

This tuscan chicken quinoa casserole is made with classic Italian ingredients with a healthy twist! Here are the ingredients you’ll need and some substitution options if you are running low on a few things!
  • Quinoa
  • Tomato Soup (sub marinara sauce)
  • Red Onion (sub white or yellow onion)
  • Chicken Breast
  • Italian Seasoning (sub dried basil, dried oregano, and dried parsley)
  • Garlic Power (sub with fresh garlic or onion powder)
  • Salt + Pepper
  • Water (sub with broth for more flavor)
  • Fresh Tomatoes
  • Mozzarella Balls (sub shredded mozzarella)

Meal Prep + Freeze

We love using this casserole as a meal prep meal! It is super easy to prep for the week because it is easy to reheat and top with more delicious cheese! If you want to freeze this casserole, wait to add the cheese and fresh basil until after the casserole is thawed and ready to bake! Tuscan chicken quinoa casserole with tomatoes, mozzarella and fresh basil Tuscan chicken quinoa casserole in a bowl

Chicken Casserole Recipes

5 from 12 votes

Tuscan Chicken Quinoa Casserole

This Tuscan Chicken Quinoa Bake is packed with Italian flavors, kid-friendly, and has  a whopping 27g protein per serving!
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 6
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Ingredients 

  • 1.5 cup uncooked quinoa
  • 1/2 medium red onion, finely diced
  • 1 lb. boneless skinless chicken breast, cut into bite-sized pieces
  • 1 tablespoon minced garlic
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups creamy tomato soup, We used the Imagine brand*
  • 1 cup water*
  • 4 medium-sized tomatoes, sliced into rounds
  • 4 oz. pearled Mozzarella balls
  • 1/3 cup chopped fresh basil
  • optional drizzle: aged balsamic/balsamic reduction

Instructions 

  • First, preheat oven to 375ºF and spray a casserole dish with nonstick cooking spray.
  • Next place 1.5 cups uncooked quinoa on the bottom of the casserole dish.
  • Then, finely dice onion and cut chicken breast into bite-sized pieces. Transfer into casserole dish.
  • Season chicken with minced garlic, Italian seasoning, garlic powder, salt, and pepper.
  • Next, mix together around 3 cups of tomato soup with 1 cup of water. If you buy tomato soup in a carton, you will get anywhere from 3-4 cups of tomato soup, so you can use all of the soup, but substitute the rest with water.
  • Pour soup mixture on top of chicken and quinoa and use a spoon to mix, making sure that the chicken and quinoa are submerged.
  • Cover casserole dish with tin foil and bake at 375ºF for 30 minutes.
  • While the casserole is baking, slice 5-6 medium tomatoes.
  • Once the 30 minutes is up, remove the casserole from the oven and stir. Add sliced tomatoes and bake for an additional 20 minutes, uncovered.
  • Finally, remove casserole one more time, add mozzarella cheese and bake for an additional 10 minutes.
  • Remove casserole dish from oven and let sit for 10 additional minutes to thicken.
  • Serve with fresh basil.

Tips & Notes

  • This recipe was upated on April 8, 2020. The original recipe can be found HERE. The reason this recipe was updarted was to increase the serving size to 6 so that no soup is wasted. We also simplfied this recipe to remove the “saute” step so that it is much easier to make.
  • water/soup: each soup container will have anywhere from 3 to 4 cups of soup in it. Ours had 3.5 cups soup, so we only used about 1/2 cup of water. The goal is to get 4 cups of liquid between the soup and water.

Nutrition

Calories: 336 kcal, Carbohydrates: 39 g, Protein: 27 g, Fat: 8 g, Fiber: 4 g, Sugar: 4 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Lee Funke

Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.

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Kalei
Kalei
February 15, 2016 4:03 pm

Any way to make this ahead of time – my company is doing a “healthy’ potluck” and this recipe looks great. will it refrigerate and re-heat well or can i do steps 1 & 2 the night before and cook the next day?

Meg K
Meg K
October 13, 2015 6:50 pm

Any lower sodium alternatives to the soup?

Aprivรฉ Wellness
August 29, 2015 2:55 am

Does anyone else who’s gluten free find quinoa makes them sick?

I love it so much, but found it affects me like gluten. After doing research I discovered it contains a protein with a structure very similar to gluten.

Love to know if anyone else experiences the same effects – Get in touch http://www.aprivewellness.com

Brittany
July 1, 2015 4:28 pm

I am currently cooking this recipe, and forgot to grab onions at the store!! I hope it still tastes as good without it (but to make up for it I added more garlic).

Becky
Becky
April 12, 2015 1:14 pm

I don’t have access to this brand of tomato soup can I use just any canned tomato soup?

Katie Sczublewski
March 17, 2015 7:43 pm

This looks amazing, Lee! Considering I had to go to two grocery stores to find basil in this town for tonight’s dinner, I’m def using my extra to try this bad boy out. Thanks for the idea! ๐Ÿ˜‰

GiselleR @ Diary of an ExSloth
March 17, 2015 4:48 pm

I’m on a quinoa craze right now so this is happening soon ๐Ÿ˜€

Les @ The Balanced Berry
March 17, 2015 12:30 am

Yum – this sounds amazing! Love the flavor combos here.

Ashley @ A Lady Goes West
March 16, 2015 10:19 pm

Visiting family is so wonderful, but like you, when I leave, I wish it had been longer! My family is in Florida, and I’m in California — so not exactly a good set-up. Anyways, good food does help soothe the pain. LOVE the sound of this dish, including many of my favorite things! Nice job, Lee! ๐Ÿ™‚

Arman @ thebigmansworld
March 16, 2015 10:01 pm

Dude. Those photos make me want to eat my screen, but I’ll refrain because I just ate lunch.