Quinoa Chicken Casserole with Broccoli and Pumpkin

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A healthy quinoa chicken casserole featuring broccoli and pumpkin is served on a table. The dish includes broccoli florets, tender chicken, melted cheese, and a creamy sauce. A fork and knife are placed beside the bowl, with a baking dish full of more casserole in the background.

Quinoa Chicken Casserole with Broccoli and Pumpkin

Fall equals pumpkin season. This Quinoa Chicken Casserole is perfect for a cozy weeknight meal. Easy and simple to make with chicken and quinoa leftovers. Dinner is ready within 20 minutes.

Course Main

Cuisine American

Keyword quinoa chicken casserole with broccoli and pumpkin

Prep Time 10

Cook Time 25

Resting Time 5

Total Time 40

Servings servings

Calories 738kcal

Author Ksenia Prints

Equipment

Oven

Ingredients

1 cup diced pumpkin 4.33 oz | 123 g
1 ½ cups shredded chicken breast 7.93 oz | 225 g
1 ½ cups broccoli florets roughly chopped (4.4 oz | 125 g)
½ cup quinoa cooked (3.17 oz | 90 g)
1 teaspoon poultry seasoning
1 teaspoon oregano
2 cups heavy cream 16.90 fluid oz | 500 ml
Sea salt to taste
Ground black pepper to taste
1 ½ cups shredded mozzarella cheese 7.12 oz | 202 g

Instructions

Preheat the oven to 400 F | 200 C. Grease a 9x13 baking dish with oil or butter.
Heat a non-stick skillet on medium heat. Add ¼ cup of water and the pumpkin. Cook for 5 minutes.
In a large bowl, toss chicken, broccoli, diced pumpkin, quinoa, poultry seasoning, oregano and heavy cream. Adjust salt and pepper to your liking.
Transfer half of the mixture in the baking dish. Sprinkle with ½ cup of mozzarella cheese. Cover with the rest of the chicken quinoa and finish with the cheese on top.
Bake in the oven for 20 minutes.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with parsley.
Enjoy !

Nutrition