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Chicken Artichoke Quinoa Casserole Recipe

Chicken Artichoke Quinoa Casserole

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  • 1 lb chicken breast cut into 1-­inch pieces
  • 1 Tbsp oil
  • Salt and pepper
  • 1 large jar marinated artichokes liquid reserved
  • 1 cup quinoa
  • 1 1 ⁄2 cup water
  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1 cup milk
  • 1 1 ⁄2 cups Swiss cheese divided
  • 3 ⁄4 cup shredded Parmesan cheese


  • Preheat oven to 350 degrees. Lightly spray a 9x9 baking dish with nonstick cooking spray.
  • In a saucepan, heat water to boiling. Add quinoa and return to a boil. Reduce heat and simmer, covered for 15 minutes. Remove from heat.
  • Meanwhile, heat oil over medium­high heat. Season chicken pieces with salt and pepper. Add to pan and cook for 5 minutes. Remove from pan.
  • Heat butter in pan, stirring to remove any bits from the bottom. Stir in flour and cook for 1 minute. Gradually add milk letting each addition fully incorporate prior to adding more. Bring to a boil and then reduce heat to simmer. Simmer for 5 minutes. Remove from heat and stir in 1 cup Swiss cheese and 1⁄2 cup Parmesan cheese.
  • Combine chicken, quinoa, artichokes, 2 Tbsp brine from artichokes, 1⁄4 cup Swiss cheese and cheese sauce in casserole dish. Stir to combine. Top with remaining Swiss and Parmesan cheese. Bake for 15 minutes.
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