This super-flavorful Cheesy Caprese Chicken and Quinoa Casserole is a satisfying weeknight meal—hearty, full of flavor, and built to please the whole family.
If you love the classic Caprese combination of fresh tomatoes, basil, and mozzarella, this casserole transforms those simple, bright flavors into a comforting, cheesy bake that pairs perfectly with protein-rich quinoa and shredded chicken. It’s quick to assemble, easy to customize, and delivers leftovers that reheat beautifully for lunches or easy dinners later in the week.
Why You’ll Love This
- Healthy and hearty: a balanced meal with protein, whole grains, and vegetables.
- Quinoa absorbs the rich tomato-balsamic sauce, creating a tender, flavorful base.
- One-dish convenience: mix, bake, and serve—plus plenty of leftovers.
Ingredients You’ll Need
- Tomatoes – 2 cups crushed tomatoes for the sauce plus about 1 cup fresh grape (or cherry/roma) tomatoes, halved, to top the casserole.
- Quinoa – 1 cup uncooked quinoa, rinsed and cooked in chicken broth for added flavor.
- Chicken – 3 cups diced rotisserie chicken or any cooked chicken (you can substitute cooked turkey).
- Chicken broth – 2 cups to cook quinoa (low-sodium recommended).
- Garlic – fresh minced garlic or jarred minced garlic to taste.
- Tomato paste – 2 Tbsp to deepen the sauce and thicken it slightly.
- Balsamic vinegar – 1 Tbsp for brightness and depth; use a good-quality balsamic if possible.
- Half and half – 1/4 cup for a touch of creaminess (can substitute coconut milk or heavy cream).
- Cheese – 1/4 cup grated Parmesan plus 1 cup shredded mozzarella, divided.
- Fresh basil – a handful, chopped, for finishing.
- Seasonings – 1/4 to 1/2 tsp crushed red pepper (optional), salt and black pepper to taste.
How to Make Caprese Quinoa Casserole
- Preheat the oven to 375°F (190°C).
- Cook the quinoa. Rinse and soak the quinoa about 10 minutes in warm water. Bring 2 cups of chicken broth to a boil in a small saucepan, drain the quinoa, add it to the boiling broth, reduce heat to a simmer, cover and cook 12–15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Prepare the sauce. In a medium saucepan over medium heat, combine 2 cups crushed tomatoes, minced garlic, 2 Tbsp tomato paste and 1 Tbsp balsamic vinegar. Bring to a gentle simmer, then stir in 1/4 cup half and half, crushed red pepper (if using), and salt and pepper. Heat through until well combined.
- Combine the casserole. In a large bowl, mix 3 cups diced chicken, the cooked quinoa, 1/4 cup grated Parmesan and 1/2 cup shredded mozzarella. Fold the warm sauce into the quinoa and chicken mixture until evenly coated.
- Assemble and bake. Transfer the mixture into a prepared 9×13-inch baking dish. Top with the remaining 1/2 cup shredded mozzarella and arrange the halved grape tomatoes over the top. Bake 12–15 minutes or until the cheese is melted and the casserole is heated through. Finish with a sprinkle of fresh chopped basil and serve warm.
Prepping and Storage
To store: This casserole makes excellent leftovers. Allow it to cool, then keep in an airtight container in the refrigerator for up to 5 days. Reheat in the oven covered with foil or use the microwave for individual portions.
To freeze: Let the casserole cool completely, then wrap tightly with plastic wrap and cover with foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating; add fresh tomato slices and basil after baking for the best texture and flavor.
Nutrition (Per Serving)
- Serving size: approximately 1 1/4 cups
- Calories: 336 kcal
- Carbohydrates: 29.2 g
- Protein: 31.3 g
- Fat: 10.5 g (Saturated fat: 4.3 g)
- Sodium: 760 mg (approx.)
- Fiber: 4.8 g
- Sugar: 2.5 g
Nutrition information is automatically calculated and should be used as an estimate.
Tips, Variations & Serving Suggestions
- Use leftover roasted or grilled chicken for a deeper flavor, or swap in cooked turkey for a leaner option.
- For a vegetarian version, omit the chicken and add roasted vegetables (zucchini, eggplant, or mushrooms) and increase the quinoa.
- Make it spicy by adding more crushed red pepper or a dash of hot sauce to the tomato sauce.
- Top with sliced avocado or a drizzle of extra-virgin olive oil and a sprinkle of flaky sea salt before serving.
- Serve with a simple green salad or steamed vegetables for a complete, balanced meal.
Enjoy this Caprese Chicken and Quinoa Casserole—an easy, flavorful dinner that combines bright Caprese flavors with the comfort of a cheesy casserole. It’s ideal for busy weeknights and makes dependable, delicious leftovers.