Broccoli Chicken Quinoa

Broccoli Chicken Quinoa

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  • Prep Time


  • Total Time


  • Servings



  • One

    10 oz can condensed Cream of Broccoli soup (or mushroom), low-sodium if you prefer (*see note for gluten free)

  • cup reduced fat mayonnaise (original called for 1 full cup. WOW.)

  • 2

    tablespoons milk

  • cups reduced fat shredded cheese (cheddar, colby-jack, etc)

  • ½

    teaspoon Splenda/sugar

  • ¼

    teaspoon black pepper

  • Dash freshly grated nutmeg

  • 2

    cups cooked broccoli

  • cups COOKED quinoa

  • Feshly grated Parmesan cheese (optional)


Boil chicken and shred. Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray. In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli and chicken. Spoon mixture into prepared casserole. Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.


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