Creamy Chicken and Mushroom Quinoa Casserole


So Zach just told me that there is a chance of snow towards the end of the week (he’s an atmospheric scientist … so he finds this sort of thing exciting … ugh, I know)! Imagine my dismay when I found out this terrible, terrible news. I was just getting into the spring groove, and bam, mother nature decides to play a cruel trick on us. I love snow. I truly, truly do, but I like consistency, and this is NOT consistent. Ugh. Oh well. To prepare for the doom that awaits us, I started getting myself in a casserole state-of-mind. Don’t get me wrong. I love casseroles, bakes, and skillets all year long, but there is something seriously comforting about a warm casserole baking in the oven on a chilly night. The only thing this recipe is missing is fresh peas, which I just thought of at this very moment, would have been an INCREDIBLE addition. Next time. In the mean time, this creamy chicken and mushroom quinoa casserole is one of our favorite dinner recipes. It’s so simple, comforting and hearty.

Creamy Chicken and Mushroom Quinoa Casserole is a quick weeknight meal that will please the whole family! |

I’m going to be real with you guys for a second. I don’t LOVE rice in casseroles. Actually, let me take that back. I don’t like when I put rice in casseroles. Anytime anyone has made me a casserole with rice in it, it has been amazing. Every time I put rice in a casserole, it turns out mushy. It doesn’t get that yummy crusty bottom. It’s just a big old pile of mush, and I hate it.

As a result, I never put rice in casseroles, but I was getting sick of noodles and potatoes gracing every casserole I make. Enter quinoa. Quinoa is another thing I’m very hit or miss with. I do not find it satisfying on it’s own. Let’s be honest. It’s boring. I do however like it in salads and in breakfast bowls. I love it the most in casseroles, bakes and skillet bakes. I don’t know how it does it, but quinoa comes out perfectly each and every time I bake it in a casserole.

The quinoa in this creamy chicken and mushroom quinoa casserole is definitely the star. It adds some texture to an otherwise one note dish, and mingles with the creamy sauce so well. It’s the dish you need on a cold wint…I mean spring night.

Pair this creamy chicken and mushroom quinoa casserole with a brown ale. I love, love, love brown ales with mushrooms. They are often nutty in flavor and aroma, and this stye of beer really highlights the flavorful mushrooms. I hope everyone is surviving this Monday! See you all tomorrow! xo

Creamy Chicken and Mushroom Quinoa Casserole is a quick weeknight meal that will please the whole family! |

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Creamy Chicken and Mushroom Quinoa Casserole is a quick weeknight meal that will please the whole family! |

Creamy Chicken and Mushroom Quinoa Casserole

Yields 6

10 minPrep Time

1 hr, 10 Cook Time

1 hr, 20 Total Time

Save Recipe


  • 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
  • Casserole
  • 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


  1. Preheat your oven to 400 degrees F and grease a 9x13inch casserole dish with a non-stick spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from oven and sprinkle with cheese, parsley and crumbled bacon. Enjoy immediately!

Creamy Chicken and Mushroom Quinoa Casserole is a quick weeknight meal that will please the whole family! |


Categories: Chicken, Food and Beer Pairings, Main Course, Meat and Fish, Recipes
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28 thoughts on “Creamy Chicken and Mushroom Quinoa Casserole

  • March 30, 2015 at 2:02 pm

    i would never have guessed its made with quinoa. wow. it look so good!

  • March 30, 2015 at 2:10 pm

    I really hope you don’t get snow, Justine! We had 70 weather two weeks ago, followed by about 3 inches of snow. I’m so done with winter! This casserole looks absolutely amazing! Mushrooms and quinoa are my favorite, so i can only imagine how good this must be. Pinned!

  • March 30, 2015 at 4:11 pm

    This looks like absolute comfort food! I love that you added quinoa. I agree rice tends to get mushy in casseroles. Looks amazing!

  • March 30, 2015 at 6:22 pm

    An atmospheric scientist? Have to say that’s the first time I heard that, must be an interesting job :) Anyway your casserole Justine, it looks super! It’s got mushrooms and chicken and bacon, some of my favorite things. Makes me happy!

  • March 30, 2015 at 7:49 pm

    I’m with you on the quinoa, so boring on it’s own, but I do like it when it’s with a bunch of other stuff. And chicken and mushrooms would definitely be good with it! This casserole looks wonderful.

  • March 31, 2015 at 6:44 am

    Ugh to snow! It’s finally starting to warm up here in Wisconsin, but I’m definitely not letting my snow guard down just yet. LOL. I’m definitely not ready to give up my casseroles either. I love quinoa casseroles and this looks so creamy, cheesy, and cozy!

  • March 31, 2015 at 8:34 am

    This is the perfect comfort dish. I love that you used quinoa here. I’m sorry you might get snow. It needs to stay warm already!

  • March 31, 2015 at 9:16 am

    This looks amazing, Justine! Love quinoa and the creamy mushroom sauce!

  • March 31, 2015 at 10:51 am

    Now this is a must-try casserole. I have not used quinoa in a casserole before, but this looks so good! It’s pretty warm here in Iowa. I’m loving it!

  • March 31, 2015 at 7:14 pm

    I’ve never been a fan of quinoa…something about the texture weirds me out. I think it’s the “wetness” when you eat it by itself. I bet I’d like it in this casserole. I’ll have to try!

  • April 1, 2015 at 9:41 am

    Yeah that’s the scenario for here…or at least that’s what the forecast says. It’s supposed to warm back up to 70 the following day though. I think I can deal with it, if I know it’s going to be warm soon there after! Thank you so much for the pin, Gayle!

  • April 1, 2015 at 5:00 pm

    This looks SO good and I’m still trying to figure out dinner. I’ve got chicken thawed so this might just be happening!

  • April 2, 2015 at 5:37 am

    Yikes, hope it doesn’t snow girl. This would be the ultimate comfort dish waiting for you though. I love that you used quinoa instead! It looks absolutely amazing with all that creamy goodness and yummy cheese!

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  • December 18, 2015 at 4:27 pm

    Any ideas about calorie count? Just ballpark it. thx! It’s absolutely delicious.

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  • June 18, 2017 at 6:42 pm

    I created a lazier version of this. :) (and doubled it to freeze some)
    I sautéed mushrooms, 1 onion, 1 bell pepper, 1 large jalapeño, celery, carrots, and garlic in 3 tbs butter. Added 2 cups vegetable broth and 1 container organic cream of mushroom soup to the veggies. I sprayed the casserole pan, added the rinsed quinoa (2-2 1/2 cups) and 2 cups chicken broth along with the chicken and veggie mix. Mixed in the pan. Baked at 350 for 45min-1 hour adding fresh parmigiano to the top 5 min before finished.
    So yummy! Thank you for the idea! :)

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