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 raw 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
- ¾ cup buffalo sauce {recommend Kinder's Buttery Buffalo} plus more for topping.
- 1/2 cup plain Greek yogurt
- 1 cup 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
- 1½ teaspoon onion powder
- 1½ teaspoon garlic powder
- 1-2 teaspoons ranch seasoning optional
- Diced green onions, for topping
- Bleu cheese, optional for toppings
Instructions
- Preheat the oven to 400 degrees F.
- Finely dice onion and bell peppers. If needed, rinse quinoa using a fine mesh sieve (or start with pre-rinsed quinoa to save time).
- Add quinoa to the bottom of a 9x13-inch glass baking dish. Layer on the diced vegetables and diced raw chicken. Or, while the oven preheats, air fry or sauté chicken for about 10–12 minutes until mostly cooked, then dice into small pieces.
- In a small bowl, whisk together buffalo sauce, Greek yogurt, ranch seasoning (optional), garlic powder, onion powder and broth until smooth.
- Pour sauce evenly over the casserole, making sure everything is coated. Sprinkle with half the cheese.
- 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.
- Remove foil, top with remaining cheese, and bake uncovered for another 10 minutes, until bubbly and golden. Broil on high for about 2 minutes to get that crispy cheese on top.
- 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!
- 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 | Carbohydrates: 28.8g | Protein: 34.4g | Fat: 12.9g | Sodium: 850mg | Fiber: 3.1g | Sugar: 6.9g