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Creamy Chicken and Mushroom Quinoa Casserole

Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Servings: 6



  • 1/4 cup unsalted buter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tablespoon everyday seasoning blend I used Trader Joe's brand
  • salt and black pepper


  • 2 tablespoons unsalted butter
  • 1 medium yellow onion diced small
  • 1 pound mixed sliced mushrooms I used a blend of white button and baby bella
  • 3 cloves of garlic finely minced
  • salt and black pepper
  • 1 cup uncooked quinoa
  • 2 - 2 1/2 cups creamy sauce from above
  • 1 cup water
  • 2-3 1 pound boneless and skinless chicken breasts, sliced into strips
  • Garnish: chopped parsley crumbled bacon, grated gruyere cheese


  • Preheat your oven to 400 degrees F and grease a 9x13inch casserole dish with a non-stick spray. Set aside.
  • For the sauce, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 2-3 minutes, whisking constantly, until golden and bubbly. Whisk in the chicken broth. Bring the sauce to a boil and reduce to a simmer. Cook for 5-10 minutes or until thick. Stir in the heavy cream, everyday seasoning and a dash of salt and black pepper to taste. Continue to simmer for 10 more minutes until creamy. Remove from heat and set aside.
  • Heat 2 tablespoons of butter in a large saute pan over medium heat. Add the onions and mushrooms and cook until tender, about 6-7 minutes. Add the garlic, season with salt and black pepper and cook until fragrant, about 2 minutes. Remove from heat.
  • In a large bowl, mix quinoa, 1 cup of the sauce, and water. Pour it into the prepared dish. Place the strips of chicken on top and pour on the mushroom mixture. Spoon the rest of the sauce on top. Place the dish in the oven and bake for 40-45 minutes or until bubble and brown on top.
  • Remove from oven and sprinkle with cheese, parsley and crumbled bacon. Enjoy immediately!