This buffalo chicken quinoa casserole is the perfect mix of easy, healthy, and meal-prep friendly. Everything bakes together in one pan for a high-protein, gluten-free dinner that is low prep and makes delicious leftovers!
I love a good casserole so, so much as a busy mom. When I find a good one, it immediately goes into my monthly meal rotation – and this one is no different.
Most of my casseroles use rice, so I love that this one utilizes the complete protein and antioxidant-rich quinoa! It adds some extra protein, fiber, magnesium, and iron. Plus, this casserole is cheesy spicy goodness!
Everything you could ever want with a buffalo chicken casserole, in my opinion!
Why I Love This Recipe
Step-By-Step Directions
A delicious, easy casserole that combines comfort and nutrition! Casseroles are the best because it’s a full, well-balanced meal all in one pan. No need to cook anything else to go with it!
This recipe makes about 4-5 servings.
Ingredients
- 1 cup of uncooked quinoa – pre-rinsed for convenience. If you don’t have a sieve to rinse quinoa, I would recommend an already pre-rinsed quinoa like Bob’s Red Mill Organic.
- 1 1/2 pounds of raw, skinless, boneless chicken breast or about 3.5-4 cups of cooked chicken breast. I typically partially cook the chicken before adding to the casserole. Cooked chicken can be used, too!
- 1/2 cup buffalo sauce. I used Kinder’s Buttery Buffalo Sauce and I highly recommend for this recipe. It is lower in sodium than many other sauces, too.
- 1 cup of water or low sodium chicken broth.
- 1/2 cup of plain Greek yogurt.
- 1 cup of shredded carrots.
- 2 bell peppers, diced small. I like to use yellow and red to add some color.
- 1 white onion, diced small – optional, or you can just top with green onions.
- 8 ounces of sharp cheddar or Colby Jack cheese
- Garlic powder, one teaspoon.
- Onion powder, one teaspoon.
- Green onions, optional, for topping
- Bleu cheese, optional, for topping.
Directions
- Preheat oven to 400°F.
- Partially cook chicken: While the oven preheats, air fry or sauté chicken for about 10–12 minutes until mostly cooked, then dice into small pieces. (You can also use cooked or even raw chicken — just ensure it reaches 165°F by the end of baking.)
- Prep veggies: Finely dice onion and bell peppers. If needed, rinse quinoa using a fine mesh sieve (or start with pre-rinsed quinoa to save time).
- Assemble casserole: Add quinoa to the bottom of a 9×13-inch glass baking dish. Layer on the diced vegetables and chicken.
- Make sauce: In a small bowl, whisk together buffalo sauce, Greek yogurt, garlic powder, onion powder and broth (or water) until smooth.
- Combine: Pour sauce evenly over the casserole, making sure everything is coated. Sprinkle with half the cheese.
- Bake covered: Cover tightly with foil and bake for 60 minutes.
- Uncover + finish: Remove foil, top with remaining cheese, and bake uncovered for another 10 minutes, until bubbly and golden.
- Rest + serve: Let stand for 10 minutes before serving. Drizzle with extra buffalo sauce, ranch, or sprinkle with green onions or bleu cheese if desired.
To Store
Store in an airtight container in the fridge for up to 4 days since the chicken was cooked! This casserole stores well in the freezer for up to 3 months, too. Easily reheats in the microwave.
Tips for Success
- For more flavor, add more buffalo sauce on top after baking.
- Use a rotisserie chicken for convenience.
- Small, evenly diced veggies and chicken ensure everything cooks evenly and the casserole stays cohesive.
- If the quinoa still looks undercooked after 60 minutes, just re-cover and bake an extra 5–10 minutes. You’ll notice that the tiny white “tails” or spirals (the germ) have separated from the seed — that’s a sign it’s fully cooked. The quinoa should be fluffy and tender, not crunchy or hard in the center
Frequently Asked Questions
Can I use cooked chicken instead of raw?
Yes! Just stir it in before baking – the cook time stays the same. The casserole will still absorb all the flavor as it bakes. Dice chicken very small so it easily cooks to 165 degrees F.
Can I make this ahead?
Definitely. You can assemble everything (uncooked) up to 24 hours in advance, cover, refrigerate, and bake when ready. Add 5–10 minutes to the bake time if chilled.
What’s the best cheese for this recipe?
Sharp cheddar or Colby Jack melt beautifully and balance the buffalo spice. For a little extra flavor, sprinkle with blue cheese after baking.
How spicy is it?
With ½ cup of buffalo sauce, it’s mild-to-medium heat. For spicier, add more buffalo sauce or a few dashes of hot sauce.
Can I make it dairy-free?
Yes, swap the Greek yogurt for a higher protein dairy-free yogurt like Kite Hill and use dairy-free shredded cheese.
One Pan Buffalo Chicken Quinoa Casserole
Ingredients
- 1.25 pounds boneless, skinless chicken breast or 3.5-4 cups of cooked, diced chicken
- 1 cup pre-rinsed quinoa or, just rinse quinoa in a sieve
- 8 ounces Colby Jack or cheddar shredded cheese
- 1/2 cup buffalo sauce plus more for topping. Highly recommend Kinder's buttery buffalo sauce!
- 1/2 cup plain Greek yogurt
- 1 cup water or low sodium chicken broth
- 1 cup shredded carrots
- 2 bell peppers, diced small
- 1 white onion, diced small optional, or just top with green onions
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Diced green onions, for topping
- Bleu cheese, optional for toppings
Instructions
- Preheat the oven to 400 degrees F.
- Partially cook chicken: While the oven preheats, air fry or sauté chicken for about 10–12 minutes until mostly cooked, then dice into small pieces. (You can also use cooked or even raw chicken — just ensure it reaches 165°F by the end of baking.)
- Prep veggies: Finely dice onion and bell peppers. If needed, rinse quinoa using a fine mesh sieve (or start with pre-rinsed quinoa to save time).
- Assemble casserole: Add quinoa to the bottom of a 9×13-inch glass baking dish. Layer on the diced vegetables and chicken.
- Make sauce: In a small bowl, whisk together buffalo sauce, Greek yogurt, garlic powder, onion powder and broth (or water) until smooth.
- Combine: Pour sauce evenly over the casserole, making sure everything is coated. Sprinkle with half the cheese.
- Bake covered: Cover tightly with foil and bake for 60 minutes.
- Uncover + finish: Remove foil, top with remaining cheese, and bake uncovered for another 10 minutes, until bubbly and golden.
- Rest + serve: Let stand for 10 minutes before serving. Drizzle with extra buffalo sauce, ranch, or sprinkle with green onions or bleu cheese if desired.
Notes
- Store in the fridge for up to 4 days since the chicken was baked! Use a rotisserie chicken for more convenience.
- Freeze leftovers for up to 3 months!
- Small, evenly diced veggies and chicken ensure everything cooks evenly and the casserole stays cohesive.