Creamy Chicken and Quinoa Cordon Bleu Casserole
Inspired by Monday’s post? Prepared to start walking on the wild side? Ready to chart new waters and whip up your own homemade cream of chicken soup?
If so, I’m ready to assist (you know, because I’m, like, so wild and crazy myself) with the perfect way to use the creamy, delicious homemade condensed soup. This. Creamy Chicken and Quinoa Cordon Bleu Casserole.
The name is long and even though quinoa somehow manages to make every dish sound fancy, in all actuality (no offense to fanciness) in this recipe, it is anything but.
I like to think of this as a modern day casserole. Not Your Momma’s Creamy Chicken Casserole, if you know what I mean. A tad bit upscale from the casseroles of my youth but just as simple and easy to prepare.
The dreamiest part of this recipe? The quinoa cooks right in the yummy, creamy sauce and absorbs all the delicious flavors so there’s no need to come prepared with already cooked quinoa (but you will need cooked chicken so perhaps you should just fire me right now for making things easier and harder all at once – good thing we have this easy shredded chicken recipe at our beck and call or at the very least, a rotisserie chicken from the store).
I’ve kind of been on a self-imposed hiatus from casseroles after a traumatic casserole event that occurred a few months ago (think: a curdled soupy mess of epic proportions) but let me tell you, this quinoa cordon bleu casserole has brought me back to my casserole-loving self. It’s creamy, cheesy, simple to prepare and wonderfully nutritious.
Stay tuned for the last recipe of the week using homemade cream of chicken soup. It’s a doozy (in a really, really good way).
Because this is a one-dish wonder with the broccoli baked in, I served this simply with fresh fruit but breadsticks or another steamed or cooked vegetable (like these green beans) would also be delicious and completely appropriate, if you ask me.
One Year Ago: No-Cream Creamy Basil Spinach Soup {i.e. Lifechanging Soup}
Two Years Ago: 40+ Make Ahead Meals!
Three Years Ago: S’mores Cookie Bars
Creamy Chicken and Quinoa Cordon Bleu Casserole
Ingredients:
- 2 2/3 cups (double batch) homemade condensed cream of chicken soup (the equivalent of 2 10.75-ounce cans cream of chicken soup)
- 1 cup low-sodium chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup quinoa, rinsed well and drained
- 1-2 cups cooked, diced chicken
- 1 cup chopped deli ham (or leftover ham of any sort)
- 1/2 cup shredded Swiss cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 cups broccoli crowns, chopped into bite-size pieces if needed
- 1/4 cup shredded or grated Parmesan cheese
Directions:
- Preheat the oven to 375 degrees F. Lightly grease a 9X11- or 9X13-inch pan (see note above) with cooking spray.
- In a large bowl, stir together the homemade condensed cream of chicken soup, broth, salt, pepper, quinoa, chicken, ham, Swiss cheese and Monterey Jack cheese.
- Spread the mixture evenly in the prepared pan. Cover with foil and bake for 30 minutes. Remove the casserole from the oven, uncover, and give it a good stir. Return to the oven and bake uncovered for about 12-14 more minutes.
- While the casserole bakes, steam the broccoli (in the microwave or on the stovetop) until bright green and just barely crisp-tender. Stir the broccoli into the casserole, sprinkle the Parmesan cheese on top and bake for another 10 minutes until the quinoa is plump and tender and the edges are golden and bubbling.
- Remove the casserole from the oven and let sit for 5-10 minutes before serving. This is really important as it will help the casserole to firm up and also make sure the quinoa is completely tender. Serve warm – don’t wait too terribly long to serve it as it gets less creamy the longer it sits.
Notes:
This casserole can be entirely prepped up to 12 hours (and probably longer; I made it the morning of) ahead of time. After spreading the quinoa mixture in the pan, cover and refrigerate. The steamed broccoli can also be refrigerated in a tupperware or bag to add during cooking time (same with the Parmesan cheese). Bake as directed.
Aso, if using a 9X13-inch baking pan, chances are you can get away with decreasing the baking time. I used a slightly smaller dish but since it’s a casserole, the size of pan is pretty adaptable. Just keep an eye on it to make sure it doesn’t overcook.
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Recipe Source: from Mel’s Kitchen Cafe (inspired by this recipe at Pinch of Yum)
I followed your recipe as written and it turned out so yummy! I made the cr of chicken soup and will never use canned again. I used the jarred chicken base and that amped up the flavor. This casserole was a big hit…thank you, Mel, for sharing it.
I’m glad it was a hit!
This looks delicious! Could you make this with Cooked quinoa? I’m guessing I would need to adjust the liquid in the casserole? Thanks!
Yes, I think you could! I haven’t tried it, so you’ll have to experiment, but I’d cut down the baking time and liquid. Good luck if you try it!
Thank you so much for your response! I tried it with 2 cups of cooked quinoa and only one batch of your homemade cream of chicken soup and 1/2 cup of chicken broth and it turned out fabulous! I also used cornstarch in place of the flour to make it gluten free. Delicious!!
I’m so happy it worked out!!
I saw someone asked how this freezes. I know at that point you hadn’t attempted freezing. Since this recipe has been out for a few years now, have you tied freezing it yet?
I haven’t – sorry Melanie!
This is such a great dish! My family loves it! I prep before and bake it when I get home, it is yummy!
I’m in my first trimester and the thought of food makes my stomach flip. Except this. It immediately sounded tasty, and it did not disappoint! It is so hearty and filling too! Both my littles ate it up and my husband gave an unprompted rave review- pretty rare for him… usually half way through dinner I have to say “sooo…? what do you think?” It was just so yummy! And so easy! And such little cleanup! I might be making this weekly for the next month or two 🙂 thanks Mel, for yet another winner!
My whole family ate this up last week…Thanks Mel! PS…there is such a package of sliced ham without added nitrates. Brand is called “Never Any!” Just sayin since we have to avoid as much as possible for son prone to migraines.
Thanks, Colleen! I usually buy the Hormel Naturals brand, but I’ll look for that one.
If this serves eight people it is 260 cals per serving, not including broccoli and I added eight slices of bacon instead of ham.
I’ve made this a few times, and it was super yummy. This last time I substituted prosciutto for the ham – so good! Thanks for the recipe 🙂
I made this and it was fabulous. I couldn’t find quinoa at my little local grocery store but found it at Harmons in tons of variety. My first taste of quinoa. This was a winner recipe. Thanks for helping make dinner so good at our house!
Is there a special way you rinse quioa? I have never rinsed as my bag says its pre rinsed but maybe I should start.
I use a fine mesh strainer (I think I linked to one above in the comments) and I rinse the quinoa in the strainer under cold running water for a minute or so and drain well.
Can this be made ahead and frozen?
I haven’t tried freezing it so I don’t know for sure but you could definitely try it and see how it goes. Good luck!
Does the quinoa need to be cooked prior to being put in the pan? I’ve never worked with it before so I am a little nervous. Do you have any tips?
Nope, the quinoa gets mixed in with all the other ingredients uncooked and then bakes in the oven. Make sure to rinse the quinoa really well – even if a bag says it’s prerinsed, I always rinse. It can have a pretty nasty aftertaste if not rinsed well. Good luck!
Mel this is so good!!! My family all loved it. Thanks!
This was delicious!! More casserole dishes with this soup and super easy crockpot dishes too please!! I love dinners that I can throw stuff together and let it cook. Makes my life easier.
It’s fall. We had our first taste of it last night and this morning. Sooooo I am ready for hearty casseroles. This is a winner.
I love your recipes! Have you considered including nutrition information?
Hi Helen – I have considered it over the years but don’t know if/when I’ll actually implement based on a few issues. In the meantime, there are several free online nutritional calculators to use if you want the nutrition facts. I’m so happy you love the recipes – I hope that continues!
Absolutely delish, our whole family loved it! We love trying out your recipes 🙂
I’m excited to try making your condensed chicken soup recipe and using it in this recipe. I like the idea of being able to control the amount of salt in the soup, since canned soups are often very high in sodium.
Made it tonight…had everything on hand except swiss, so I used all cheddar and ommitted ham for now…tasty! I wanted to tell you that I made the sauce in the microwave instead of on the stove…worked great!
Love this, Mel! Especially love that the quinoa cooks in the casserole. I am SO making this!
We’re currently nomadic right now and living with a make-shift kitchen. Do you think this recipe would work in a crock-pot?
This makes me so happy! I love condon bleu, but was never quite sure how I wanted to adapt it to make it gluten free – plus also doing it all over again for my non-gf family. This will make my life so much easier, and I already have a gf condensed soup alternative.
I just used your homemade condensed soup recipe for a casserole to bake tonight. I had some leftover cooked chicken, some green beans, spinach and a tomato. Mixed it all together with three cheeses on top. I’m sure it will be wonderful. I’ve made white sauce in the past, and other homemade mixes but liked that your recipe had no added butter. I mixed my flour and milk together in a small jar and shook it well before adding it to the broth and seasonings. Worked like a charm.
This looks so good!! It’s going on my meal plan, I have so much quinoa to use up! Would this also work with rice?
I haven’t tried it with rice but you could certainly experiment!
Hi Mel! This looks amazing. So, do you have a special way you rinse and drain the quinoa? Do you already have a tutorial on this? This may be a very silly question, but I always make such a mess with it.
I have never rinsed my quinoa, especially since I get the prerinsed, boxed type anyway.
Since I’m attempting to give up red meat ( although I did make your broccoli and beef recipe this weekend) I’m trying new chicken recipes. This casserole sounds delicious, and I can’t wait to try it out on my family. Thanks again!