One Pan Buffalo Chicken Quinoa Casserole
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. It's a perfect combination of comfort and nutrition. Prep ahead friendly and leftovers make delicious lunches for meal prep!
Servings 5 servings
Calories 384kcal
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 {recommend Kinder's Buttery Buffalo} plus more for topping.
- 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 9x13-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. Test the carrots around this time - if they are still hard, let cook covered for an extra 10 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.
Nutrition
Calories: 384kcal