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Kalyn's Kitchen

Better-than-Mom’s Chicken, Broccoli, and Quinoa Casserole with Curry Sauce

Using quinoa and homemade sauce makes this Better-than-Mom’s Chicken, Broccoli, and Quinoa Casserole with Curry Sauce better than the one mom used to make. Use Casserole Recipes to find more casseroles like this one!

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Better-than-Mom's Chicken, Broccoli, and Quinoa Casserole with Creamy Curry Sauce found on KalynsKitchen.com.

I made this Better-than-Mom’s Chicken, Broccoli, and Quinoa Casserole with Curry Sauce a few times to get it just right, and I really wasn’t planning on posting the recipe right away.  Then today after I took the latest version out of the oven I ate some for lunch, had seconds, and realized I was looking forward to eating it again for dinner, and I decided that this recipe needed to be on the blog.

The idea for a chicken and broccoli casserole that included quinoa (pronounced keen-wa) came from a cookbook I picked up at Costco called Quinoa 365: The Everyday Superfood. This book has so many recipes that look interesting, and I was intrigued by the idea of remaking this classic American casserole with quinoa replacing the rice and using a sauce to replace the canned soup.

Of course I put my own spin on it, using leftover rotisserie chicken to save a step, bumping up the lemon juice, and topping the casserole with coarsely-grated Parmesan instead of cheddar.  If you’re already a fan of uber-nutritious quinoa you’re going to love this, but even if you’ve never cooked quinoa before, I highly recommend you give this a try.


Better-than-Mom's Chicken, Broccoli, and Quinoa Casserole with Curry Sauce found on KalynsKitchen.com

Most quinoa has to be rinsed (check the package to be sure.)  Rinse with cold water until no more foam shows. Cook the quinoa in boiling water or stock until the liquid is absorbed, then put the lid on and let it sit for 6 minutes.  Fluff with a fork.  (Here is more on How to Cook Quinoa if you’ve never done it.) Cut broccoli to make 3 cups of same-sized broccoli flowerets, then cook in salted boiling water about 2-3 minutes and drain.

Cut up enough chicken to make 2 cups of diced, cooked chicken. (I used leftover rotisserie chicken.)Whisk together the sour cream, mayo, lemon juice, Dijon mustard, curry powder, Vege-Sal (or salt) and black pepper. In casserole dish that you’ve oiled or sprayed with non-stick spray, layer the quinoa, broccoli, and diced chicken.

Use a rubber-scraper to spread the sauce mixture over the top of the other ingredients.  (I used the rubber scraper to poke spaces for the sauce to run down.) Cover the top of the casserole with coarsely grated Parmesan cheese. Bake at 350F/180C for 35-40 minutes, or until the casserole is bubbling and the top is starting to brown. Serve hot and enjoy!

Ten More Tasty Ways to Enjoy Quinoa:

Quinoa Salad with Avocado, Radishes, Cucumber, and Cumin-Lime Vinaigrette from Kalyn’s Kitchen
How to Cook Quinoa in a Rice Cooker from Gluten Free Goddess
Quinoa Tabbouleh Salad with Parsley and Mint from Kalyn’s Kitchen
Quinoa Pilaf from Simply Recipes
Quinoa Salad with Tomatoes, Feta, and Parsley from The Perfect Pantry
Quinoa Mushroom Pilaf from Gluten Free Goddess
Curried Quinoa Salad from Wasabimon
Citrus Quinoa Salad with Toasted Almonds from Cooking with Amy
Quick Quinoa Salad from Guilty Kitchen
Quinoa Casserole from Macheesmo

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Better-than-Mom's Chicken, Broccoli, and Quinoa Casserole with Curry Sauce

Using quinoa and homemade sauce makes this Better-than-Mom’s Chicken, Broccoli, and Quinoa Casserole with Curry Sauce better than the one mom used to make.

Ingredients:

  • 1/2 cup quinoa (rinsed unless the package says it does not need rinsing)
  • 1 cup water for cooking quinoa (or a little more, see recipe)
  • 3 cups broccoli flowerets, cut into same-sized pieces
  • 1/2 tsp. salt (for cooking broccoli)
  • 2 cups diced cooked chicken (I used leftover rotisserie chicken)
  • 1 1/4 cup sour cream
  • 1/3 cup mayo
  • 2 T fresh-squeezed lemon juice
  • 1 tsp. Dijon mustard
  • 1 tsp. curry powder
  • salt and fresh ground pepper to taste to season the sauce
  • 1/3 cup coarsely grated Parmesan cheese.

Directions:

  1. Preheat oven to 350F/180C.
  2. Rinse quinoa until no more foam appears.
  3. Combine quinoa with 1 cup water and bring to a boil.  (Use the smallest pan you have that has a tight-fitting lid.  I used a pan that was too big and I had to add a couple T more water to get the quinoa done.)
  4. Simmer until the water is absorbed, then cover the pan with the lid and let it sit for 5-6 minutes, fluffing with a fork when the quinoa is done.
  5. While quinoa cooks, start a medium sized pan of water boiling while you cut broccoli to make 3 cups same-sized flowerets.
  6. Add about 1/2 tsp. salt to the water, add broccoli, and cook 2-3 minutes, or until the broccoli turns bright green.
  7. Drain broccoli into a colander placed in the sink.
  8. Dice enough cooked chicken to make 2 cups diced, cooked chicken.
  9. Whisk together the low-fat sour cream, mayo, lemon juice, Dijon mustard, curry powder, Vege-Sal (or salt) and black pepper to make the sauce.
  10. Spray a 9″ x 9″ glass or crockery casserole with with non-stick spray or oil.
  11. Layer quinoa, broccoli, then chicken, spreading out each ingredient so it covers the surface or is distributed evenly.
  12. Use a rubber scraper to spread the sauce mixture over the top of the chicken.  (I used the side of the rubber scraper to poke slits so the sauce could run down into the other ingredients a bit.)
  13. Sprinkle the Parmesan cheese over the top.
  14. Bake for 35-40 minutes, or until the casserole is bubbling and the top is starting to brown.
  15. Serve hot.

Notes:

This would be great to take to work for lunch and re-heat in a microwave.  The chicken, broccoli, and quinoa would make a balanced one-dish meal.

This recipe adapted from Quinoa 365: The Everyday Superfood.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Better-than-Mom’s Chicken, Broccoli, and Quinoa Casserole with Curry Sauce would be approved for phase 2 or 3 of the South Beach Diet.  For South Beach dieters it would be best to use light sour cream and light mayo. Although quinoa is high in protein, a casserole with this much quinoa is probably too high in carbs for a low-carb diet plan.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Better-than-Mom's Chicken, Broccoli, and Quinoa Casserole with Curry Sauce found on KalynsKitchen.com

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96 comments on “Better-than-Mom’s Chicken, Broccoli, and Quinoa Casserole with Curry Sauce”

  1. Just made this tonight…loved it! Only thing I added was some onion. Looking forward to leftovers tomorrow!

  2. Made this for an early dinner on a rainy Sunday afternoon. Will be making it again. Thanks!

  3. I made this casserole last night to have for the week and it is so delicious!! I wasn't sure how the cheesiness of the casserole would go with the curry sauce but it really works. Thank you for this recipe!

  4. Golden Girl, hope you enjoy. I have seen a few options for homemade cream of soup replacements, but most of them have flour and other ingredients I don't especially want.

  5. This looks delicious.. I will be making this for dinner tonight. Can't wait to see how it turns out as we are curry lovers but I'm not a fan of Dijon mustard so we will see!! 🙂 on a side note-for the commenters who dislike using canned mushroom soup in their recipes.. you can make your own substitute, I use one from "meal planning with connie" blog.. they are quick and easy and soo much healthier than the canned stuff. Try it out sometime!! 🙂

  6. So glad you enjoyed it! I am imagining how pretty it would be with the red quinoa.

  7. We really liked this casserole. I used red quinoa, a bit more low-fat sour cream, a bit of cheese under the sauce, and 1/3 cup on top. I did poke holes–but, the sauce didn't seep into the whole casserole–but, we liked it this way– The quiona stayed firm and didn't need to be drowning in sauce– Overall, we enjoyed and I would make it again–My hubby loves curry–I used about 1 1/2 tsp of curry. Thanks for your blog–love to try different things–and this does it for me!!

  8. Tanny, thanks for that nice feedback. So glad you are enjoying the recipes.

  9. Thank you for this recipe! I've made a bunch of recipes from your Site and they never disappoint! This one was especially good and I loved the flavour combination!

  10. I haven't tried freezing it; would love to hear how it turns out. I'm guessing the texture will change a little but it will probably still be okay.

  11. Any idea if you can freeze this? I'm going to try making it this week and thought I'd go ahead and make a double (one to freeze), but I'm not sure how it'd be. Thoughts? Excited to try it!

  12. GG, your version sounds great!

  13. What a great adaptation to the 365 version. I reduced the broccoli, added a zucchini, along with lightly sauteed red pepper & mushrooms. I also avoid egg and soy so I substituted Veganaise for the mayo. I will be looking forward to lunch this week! I really love the cream sauce. I am thinking that there may be a goat cheese version in my future. Thanks for posting!

  14. Thanks, and so glad you enjoyed this!

  15. I made this for a friend who just had a baby. I replaced the sour cream for greek yogurt because I don't usually buy sour cream but kept everything else the same. Came out great and she loved it so much she is making it as I type. My husband is now jealous that I haven't yet made it for us! Love your blog- keep up the great work!

  16. JillEE, I love hearing that!

  17. Thanks for the great recipe. Even my 1 year old loved it (broccoli and all!).

  18. I made this for my family using veganase (my daughter is allergic to eggs ) instead of mayo and it was great! Wondering if it could be freezes? I want to add it to my casserole swap but it has to be freezable?

  19. I made this for my meals this week and it is soooo delicious! I use the red quinoa instead of white. I think the red has a little more flavor and no rinsing but white is good too.

  20. Jess, so glad you liked it! (And yes, for quinoa that needs it, rinsing is essential.)

  21. We just made this tonight and the adults loved it. My little ones are picky and I'd say they were neutral to it, which is actually quite good. I made the full fat version by default because that is what we happened to have in the house, and I would go with the lower fat next time if I can plan it that way. I also may try the coconut milk version.

    I'm starting to like quinoa after a bad first experience cooking it. I think the issue was rinsing because I couldn't figure out how the quinoa that other people made was so yummy and the batch I made was just nasty. It must have been a brand that needed rinsing. I'm happy to have another recipe to keep on hand for leftovers- especially this one since we often have just a touch of chicken left after roasting one and one meal. It will be nice to get a 3rd nourishing meal out of one bird and I can plan on making a double batch of quinoa when I'm roasting (or crockpotting) the chicken.

    JessG in MA

  22. Laurie, glad you liked it and thanks for letting us know that it worked that way.

  23. This recipe is delicious! We're on phase one of SB, so I just left out the quinoa and did the recipe on the stovetop: big hit! (although we love quinoa, so I'll be trying the whole recipe when we're on phase two!)

  24. I really like the sound of this with coconut milk, and how fun hearing from someone in South Korea. So glad you enjoyed it.

  25. Oh my! I love this recipe. I didn't have sour cream so I used coconut milk and added lots more of the curry powder, just because I love it! And it turned out wonderful! You're a great inspiration, Kalyn!

  26. One of the versions I tried but didn't like used all Greek yogurt, and I agree that this needs the creaminess of the sour cream.

  27. I tried this recipe and did substitute Greek yogurt for all the sour cream. For me, it's a necessity. I'm lactose intolerant and can stomach the yogurt, but not the sour cream.

    I have to say that the sauce was extremely tart. The sauce sat on top of the broccoli and never made its way down through the casserole. I added 2 teaspoons of curry powder and thought it actually could have used a full tablespoon. The flavor was interesting, but I'm not sure I'm sold on it. My advice would be to stick with the sour cream. Otherwise an excellent recipe.

  28. Rachel, thanks for that nice feedback. I do think couscous would be a great substitute for the quinoa here.

  29. Hi Kalyn,

    You have been inspiring me for years, and your meals have fed my family countless of times. Thank you!

    For this recipe, do you think couscous would work as a substitution for quinoa? I do not live in the U.S. and I'm not sure how or where I'd get quinoa just yet (although I haven't given up trying). Thank you!

  30. Laura, that sounds like a great variation! Thanks for sharing.

  31. Kalyn, Apparently this is going to be one of my Go-To Recipies, this time I changed it up, still using Chicken and Quinoa, but instead of broccoli I sautéed zucchini and mushrooms, and for the sauce used Pesto for the dijon and curry, it smells great and I can't wait to have it tomorrow night for dinner.

  32. Thanks for catching that and letting me know! I just fixed it.

  33. I just found this recipe. I was excited in trying it. When I used "print friendly" , the section on how to make the sauce was missing. I have always enjoyed any recipe of yours. Keep up the great work.

  34. Lynn, thanks for letting me know that you enjoyed it.

  35. Wow, I just made this and it was really tasty. I didn't know at first how parmesan as a topping would play with curry sauce, but it was really delicious. I can't get my hands on low fat sour cream here so I had to replace it with low fat plain yogurt.
    Thanks for my dinners for the next few days =)

  36. Julie, so glad you liked it!

  37. Thanks for this tasty and easy recipe! I doubled the ingredients and put the casserole in a 13×9 glass dish so we could have leftovers a second night — even better than the first time!

  38. Basil I know just what you mean about quinoa. I was slow to warm up to it myself, but now I like it a lot. Glad this made a believer of you!

  39. Fabulous! Thanks so much for using quinoa- I have always been scared of it, but this dish turned me into a quinoa lover… I used tofu instead of sour cream, and vegetarian chicken, and the whole works was gone in no time at all.

  40. Glad to hear you liked it!

  41. I made this recipe without the curry and it was a family favorite! Keep the recipes coming I love your site.

  42. Anonymous, so glad that variation worked for you!

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