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+ servings
A red baking dish with a tomato and cheese chicken quinoa bake.
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
Fat 8
Carbs 39
Protein 27
Yield 6

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 Facts

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