Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A high-protein dish made with rotisserie chicken--and a great way to sneak some veggies in, too!

Recipe Summary

10 mins
58 mins
1 hr 8 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Rinse quinoa in a fine-mesh sieve until water runs clear. Combine 1 1/2 cups water, quinoa, and salt in a small saucepan. Bring to a boil. Reduce heat to low and cover. Cook until tender, 18 to 20 minutes. Fluff with a fork.

  • Preheat oven to 350 degrees F (175 degrees C). Coat a shallow 8-inch baking dish with cooking spray.

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, about 3 minutes. Drain.

  • Combine chicken, cream of broccoli soup, Cheddar cheese, mayonnaise, milk, stevia powder, pepper, and nutmeg in a large bowl. Stir in quinoa and broccoli. Spoon mixture into the prepared baking dish. Sprinkle Parmesan cheese on top.

  • Bake in the preheated oven until top is bubbly and edges are golden, 35 to 40 minutes.

Cook's Notes:

Omit the chicken if you want to serve this as a side dish.

Bake in individual ramekins for 20 to 25 minutes if preferred.

Nutrition Facts

282 calories; protein 23.5g; carbohydrates 18g; fat 12.7g; cholesterol 52.4mg; sodium 384.8mg. Full Nutrition