Spicy Chicken, Quinoa, and Broccoli Casserole

Y’all, we really all oughtta be eating more casseroles. (Whoa, when I first read that back, my brain read “eating more assholes” which is not something we necessarily need to be doing.)

I feel like casseroles have gone out of favor since I was a kid. Probably because they’re all heavily dependent on noodles, or bread, or cheese or all three and all three have been villainized for the last decade. But not anymore!

This casserole is based on quinoa, which is a high-protein, gluten-free, un-grain. Chicken, quinoa and broccoli casserole is really comforting and easy, like all good casserole recipes, but also very nutritious and delicious. I added a few ounces of fresh, Mexican chorizo to this because any excuse to eat more chorizo, right? But if you don’t want to use chorizo, dice up 2-3 strips of bacon instead and cook as directed. If you don’t do pork at all, just leave it out and add a little pinch or two of salt to make up for it.

And if you do use chorizo and have some left over, make some chorizo fried rice or chorizo-stuffed mushrooms! AND if you really love chicken casseroles, you will really love my chicken enchilada casserole recipe.


Spicy Chicken, Quinoa, and Broccoli Casserole

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5 from 1 review

  • Author: Hilah
  • Yield: 3 servings 1x



1 cup chicken broth

1/2 cup dry quinoa

6 ounces broccoli, coarsely chopped to bitesize pieces

1 teaspoon oil

1/4 cup diced onion

1 boneless, skinless chicken breast (6 ounces)

1/4 pound fresh chorizo

1/2 teaspoon chili powder

3/4 cup grated Cheddar or Mexican blend


Set oven to 400ºF (204ºC)

Bring stock to boil in a medium pot and add quinoa. Stir, cover, reduce heat and simmer 9 minutes. Add the broccoli and cover again. Cook another 3 minutes. Turn off heat.

Meanwhile, dice onion and chicken.

Heat a large skillet over medium-high heat and add oil. Use an oven-safe skillet like steel or cast iron to save yourself a pan washing later.

Saute onion, chicken, chorizo and chili powder for several minutes until the chorizo is cooked and the chicken is browned. It does not need to be cooked through. The chorizo should be broken up into small bits. Turn off heat and add half the cheese.

Fluff the cooked quinoa and broccoli and stir gently into the chicken mixture. Level off the top and cover with remaining cheese.

Bake 10 minutes or until cheese is melted and bubbly.


This casserole doubles easily to serve a large group


  • Serving Size: 1 1/2 cups
  • Calories: 407
  • Fat: 21
  • Carbohydrates: 24
  • Protein: 29

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  1. Veronica on July 15, 2017 at 11:43 am

    Hi Hilah, do you think millet would work here instead of quinoa?

    • Hilah on July 15, 2017 at 8:35 pm

      Hi Veronica! I see no reason why not! I’m sure you know that millet takes more liquid and more time to cook, so adjust accordingly. But that sounds like a great alternative to me 🙂

      • Veronica on July 18, 2017 at 12:37 pm

        Thanks Hilah. It worked!

  2. Leonard Dickey on September 15, 2017 at 9:47 pm

    This is outstanding! Not mere words, this is a must do. Thanks for your generousness. Thy beauty knows no rival.

  3. Sarah on August 22, 2022 at 6:03 pm

    Found this recipe tonight and made it straight away – perfect!! Delicious! Thank you

    • Hilah on August 23, 2022 at 9:48 am

      I’m glad you enjoyed it!

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