Try this Chicken Cacciatore Quinoa Casserole for dinner this week. It has all of the delicious flavors and ingredients of traditional chicken cacciatore but with a healthy and protein-packed twist (insert –> quinoa!).
When Lee and I studied abroad together in Italy, we fell in love with Italian cuisine. This recipe was born out of our love for a traditional Chicken Cacciatore. We love everything about traditional chicken cacciatore but wanted to add a Fit Foodie twist to the traditional meal by making it meal-prep-friendly for an easy weeknight dinner.
This dinner is easy, accessible, and made with all kinds of veggies and ingredients that you probably have at home right now! Don’t wait. Make this Chicken Cacciatore Quinoa Bake for dinner tonight!
Featured Comment
“I LOVE LOVE LOVE this recipe! My mom used to make me chicken cacciatore all the time growing up. It was one of my favorite dishes. Through the years I’ve acquired a gluten sensitivity & if I eat pasta I pay for it. This is the first recipe I’ve tried that compares to my mom & grandmother’s recipe. So I just want to say Thank You for this!!! We make it quite often at or house & everyone loves it!” – Megan B
What is in traditional chicken cacciatore?
Traditional Chicken Cacciatore is made with braised chicken, herbs, onions, peppers, and tomato sauce and then simmered with warm flavors until it bubbles and the chicken falls on the bone.
What You Need for Chicken Cacciatore Quinoa Casserole
- Crushed tomatoes
- Marinara sauce
- Chicken breasts
- Veggies: We added red bell pepper, green bell pepper, yellow onion, mushrooms, and black olives
- Quinoa
Can I use any kind of quinoa?
We recommend using white quinoa for this recipe. We’ve found that white quinoa cooks the best in quinoa casseroles and red quinoa can have a bite to it.
Can I make this casserole ahead of time?
Yes! You can assemble this casserole the night before or the morning of and let it sit in the fridge until you’re ready to bake it.
How to Store Leftovers
Leftovers will last in an airtight container in the fridge for up to 4 days. If you don’t plan on eating it within that time frame, you can also freeze it for up to 3 months.
Reheating Directions
- From frozen: Thaw the frozen casserole in the refrigerator overnight. Then, microwave it for 60 seconds on high.
- From refrigerated: Microwave on high for 60 seconds.
What can I serve with quinoa casserole?
- Easy Roasted Delicata Squash
- Easy Sautéed Green Beans
- Grilled Cauliflower
- Grilled Broccoli Recipe
- Simple Salad with Homemade Italian Dressing
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Chicken Cacciatore Quinoa Bake
Ingredients
- 15 oz. canned crushed tomatoes
- 26 oz. jar of organic no-sugar-added marinara sauce
- 3 sprigs fresh rosemary chopped
- 3 sprigs fresh thyme chopped
- 1/2 tablespoon garlic powder
- 1 teaspoon dried oregano
- 1/8 teaspoon salt
- 2 cups low-sodium chicken broth or water
- 1 large red pepper thinly sliced
- 1 large green pepper thinly sliced
- 1/2 yellow onion sliced
- 2 cups mushrooms chopped
- 1/3 cup black olives sliced
- 16 oz. bonelessskinless chicken breasts cubed
- 1 cup uncooked quinoa
Instructions
- First, preheat oven to 375ºF and spray a 9×11-inch casserole dish with cooking spray.
- Combine crushed tomatoes, marinara sauce, spices, and chicken broth in a medium mixing bowl. Set aside.
- Next, place quinoa, chicken, and veggies on the bottom of your casserole dish.
- Pour sauce mixture into the casserole dish and mix everything together.
- Cover the casserole dish with tin foil, seal well, and place in the oven for 30 minutes.
- Remove casserole dish from the oven, stir, re-cover with tin foil, and place back into the oven for an additional 30 minutes.
- Let rest for around 10 minutes and then top with parmesan.
Love this for a quick weeknight meal or for meal prepping. Great flavors, inexpensive, and reheats well. I would half the recipe if you don’t like leftovers.