This super flavorful Cheesy Caprese Chicken and Quinoa Casserole is a perfect weeknight meal: hearty, full of flavor, and sure to please the whole family.
If you love the classic Caprese combination of mozzarella, tomatoes and basil, this casserole takes that familiar flavor into a comforting, cheesy dish packed with shredded chicken and quinoa. It’s easy to assemble, bakes quickly, and yields great leftovers for the week.
Why You’ll Love This
- Healthy and satisfying while still rich in flavor.
- Quinoa absorbs the sauce for an extra-flavorful bite.
- One-pan-friendly: mix, bake, and enjoy — plus leftovers.
Ingredients You’ll Need
- Tomatoes – 2 cups crushed tomatoes for the sauce and fresh grape or cherry tomatoes for the top.
- Quinoa – uncooked quinoa cooked in chicken broth for extra flavor.
- Chicken – shredded rotisserie chicken is convenient and flavorful; use any cooked chicken or turkey you prefer.
- Chicken broth – for cooking quinoa; low-sodium broth, vegetable broth, or water also work.
- Garlic – fresh minced garlic or jarred minced garlic.
- Tomato paste – deepens color and thickens the sauce.
- Balsamic vinegar – use good-quality balsamic for best flavor.
- Half and half – makes the sauce creamy; coconut milk or heavy cream can substitute.
- Cheese – grated Parmesan and shredded mozzarella.
- Fresh basil – essential for finishing the casserole.
- Seasonings – crushed red pepper flakes (optional), salt and black pepper.
How to Make Caprese Quinoa Casserole
- Cook the quinoa. Rinse and soak quinoa about 10 minutes. Bring 2 cups chicken broth to a boil, drain the quinoa and add it to the boiling broth. Cover, reduce heat to a simmer and cook 12–15 minutes. Turn off the heat and let sit 5 minutes, then fluff with a fork.
- Make the sauce. In a medium saucepan, simmer crushed tomatoes with garlic, tomato paste and balsamic vinegar. Stir in half and half, crushed red pepper (if using), salt and pepper, and heat through.
- Combine ingredients. In a large bowl, mix the shredded chicken, cooked quinoa, Parmesan and 1/2 cup of the mozzarella. Stir in the sauce until evenly combined.
- Bake the casserole. Transfer the mixture to a prepared 9×13 baking dish. Top with the remaining mozzarella and halved tomatoes. Bake at 375°F (190°C) for 12–15 minutes, until the cheese is melted and the casserole is heated through. Sprinkle with fresh basil and serve.
Prepping and Storage
To store: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Reheat covered in the oven or in the microwave.
To freeze: Cool completely, wrap tightly with plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the fridge, add fresh tomatoes before baking, and reheat in the oven.
Recipe Card
Caprese Chicken and Quinoa Casserole
Ingredients
- 3 cups diced rotisserie or cooked chicken
- 1 cup uncooked quinoa
- 2 cups chicken broth
- 2 cups crushed tomatoes
- 2 Tbsp tomato paste
- 1 Tbsp balsamic vinegar
- 1/4 cup half and half
- 1/4–1/2 tsp crushed red pepper (optional)
- Salt and pepper, to taste
- 1/4 cup grated Parmesan
- 1 cup shredded mozzarella, divided
- 1 cup grape tomatoes, halved
- Handful fresh basil, chopped
Instructions
- Preheat oven to 375°F (190°C).
- Rinse and soak the quinoa about 10 minutes. Bring 2 cups chicken broth to a boil, add drained quinoa, cover, reduce heat and simmer 12–15 minutes. Let rest 5 minutes, then fluff.
- For the sauce, simmer crushed tomatoes, tomato paste and balsamic vinegar. Stir in half and half, crushed red pepper, and salt and pepper until heated through.
- In a large bowl, combine chicken, quinoa, Parmesan and 1/2 cup mozzarella. Mix in the sauce.
- Pour into a prepared 9×13 baking dish. Top with remaining mozzarella and halved tomatoes. Bake 12–15 minutes until cheese melts and casserole is heated through. Garnish with fresh basil and serve.
Nutrition (approx.)
Serving size: about 1 1/4 cups • Calories: 336 • Carbs: 29.2 g • Protein: 31.3 g • Fat: 10.5 g • Fiber: 4.8 g