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Creamy Mushroom Chicken Quinoa Bake Recipe

Creamy Mushroom Chicken Quinoa Bake

This cozy chicken quinoa casserole combines raw diced chicken, rinsed quinoa, sautéed mushrooms, spinach, and a creamy Parmesan sauce in one bubbling bake. It makes 6 satisfying servings and needs a 10-minute rest before serving.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Uncooked quinoa, thoroughly rinsed
  • 1 pound Boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 8 ounces Cremini or white mushrooms, sliced
  • 1 small Small yellow onion, diced
  • 2 cloves Garlic cloves, minced
  • 2 tablespoons Unsalted butter or olive oil
Creamy Sauce
  • 2 tablespoons All-purpose flour
  • 1 1/2 cups Low-sodium chicken broth
  • 1 cup Whole milk or half-and-half
  • 1/2 cup Sour cream or plain Greek yogurt
  • 1/2 cup Grated Parmesan cheese
Seasoning and Topping
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Italian seasoning
  • 2 cups Baby spinach, optional
  • 1/2 cup Shredded mozzarella or cheddar
  • 1 tablespoon Chopped parsley, optional garnish

Method
 

Step-by-Step
  1. Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
  2. Rinse the quinoa thoroughly under cold running water, rubbing the grains gently with your fingers. Drain well to remove its natural bitterness and prevent excess water from entering the casserole.
  3. Heat the butter or olive oil in a large skillet over medium-high heat. Cook the mushrooms and onion for 6–8 minutes, until the mushrooms release their moisture and begin to brown, then add the garlic and cook for 30 seconds.
  4. Stir the flour into the mushroom mixture and cook for 1 minute. Gradually whisk in the chicken broth and milk, then simmer for 3–5 minutes until the sauce is lightly thickened.
  5. Remove the skillet from the heat and stir in the sour cream or Greek yogurt, Parmesan, salt, black pepper, and Italian seasoning. Mixing these ingredients off the heat helps keep the creamy sauce smooth.
  6. Add the rinsed quinoa, raw diced chicken, mushroom mixture, and optional spinach to the prepared baking dish. Pour the sauce over everything and stir gently until the ingredients are evenly distributed.
  7. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, stir gently, sprinkle the shredded mozzarella or cheddar over the top, and continue baking for 12–18 minutes.
  8. Check that the quinoa is tender, most of the liquid is absorbed, and the chicken reaches 165°F in the thickest piece. Let the casserole stand for 10 minutes, then garnish with parsley if desired and serve warm.

Notes

Rinse the quinoa well and brown the mushrooms until their moisture evaporates for the best texture. Cut chicken evenly and verify 165°F with an instant-read thermometer. For a shortcut, use 1 can (10.5 ounces) condensed cream of mushroom soup mixed with 1 cup chicken broth and 1/2 cup milk, though the homemade sauce offers better flavor and less sodium.