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 minutesCook: 60 minutesTotal: 1 hour 20 minutes
Fat 8 Carbs 39 Protein 27
Yield 6 1x


  • 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


  1. First, preheat oven to 375ºF and spray a casserole dish with nonstick cooking spray.
  2. Next place 1.5 cups uncooked quinoa on the bottom of the casserole dish.
  3. Then, finely dice onion and cut chicken breast into bite-sized pieces. Transfer into casserole dish.
  4. Season chicken with minced garlic, Italian seasoning, garlic powder, salt, and pepper.
  5. 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.
  6. Pour soup mixture on top of chicken and quinoa and use a spoon to mix, making sure that the chicken and quinoa are submerged.
  7. Cover casserole dish with tin foil and bake at 375ºF for 30 minutes.
  8. While the casserole is baking, slice 5-6 medium tomatoes.
  9. 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.
  10. Finally, remove casserole one more time, add mozzarella cheese and bake for an additional 10 minutes.
  11. Remove casserole dish from oven and let sit for 10 additional minutes to thicken.
  12. 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 Facts

Serving Size: 1/6 Calories: 336 Sugar: 4 Fat: 8 Carbohydrates: 39 Fiber: 4 Protein: 27
Author: Lee HershCategory: Quinoa CasseroleMethod: OvenCuisine: TuscanDiet: Gluten Free