Baked Caprese Chicken and Quinoa Casserole Recipe

This super-flavorful Cheesy Caprese Chicken and Quinoa Casserole is an ideal weeknight meal: hearty, full of fresh flavor, and a guaranteed crowd-pleaser for family dinners and leftovers alike.

Want to know one of the best ways to someone’s heart? Serve them a warm, cheesy caprese casserole. The classic caprese trio—tomatoes, mozzarella, and basil—shines here alongside tender shredded chicken and fluffy quinoa. This casserole layers comforting textures with bright, fresh flavors, and it’s flexible enough to adapt to what you have on hand.

Why You’ll Love This

• Balanced and satisfying: protein from chicken and quinoa, fresh vegetables, and melty cheese.
• Quinoa absorbs the rich tomato-and-balsamic sauce so every bite is flavorful.
• One-pan convenience: assemble, bake, and enjoy—plus it stores well for easy breakfasts or reheated lunches.

Ingredients You’ll Need

• 3 cups diced rotisserie chicken (or any cooked, shredded/diced chicken)
• 1 cup uncooked quinoa
• 2 cups chicken broth (or water/vegetable broth)
• 2 cups crushed tomatoes
• 2 Tbsp tomato paste
• 1 Tbsp balsamic vinegar (use a good-quality balsamic for best flavor)
• 1/4 cup half-and-half (or substitute heavy cream or canned coconut milk)
• 1/4–1/2 tsp crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese, divided
• 1 cup grape or cherry tomatoes, halved (or sliced roma tomatoes)
• A handful of fresh basil, chopped
• Optional: garlic (fresh or minced) to taste

How to Make Caprese Quinoa Casserole

1. Preheat the oven: Set oven to 375°F (190°C).
2. Cook the quinoa: Rinse the quinoa and soak briefly in warm water if desired (about 10 minutes). Bring 2 cups of chicken broth to a boil in a small saucepan, drain the quinoa, then add it to the boiling broth. Cover, reduce heat to low, and simmer 12–15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
3. Make the sauce: In a medium saucepan over medium heat, combine crushed tomatoes, tomato paste, and balsamic vinegar and bring to a gentle simmer. Stir in half-and-half, crushed red pepper, and salt and pepper; continue cooking until the sauce is warmed through and slightly thickened. Add garlic now if using.
4. Combine the casserole: In a large bowl, mix the cooked quinoa, diced chicken, grated Parmesan, and 1/2 cup of the shredded mozzarella. Add the tomato-balsamic sauce and stir until everything is evenly coated.
5. Assemble and bake: Transfer the mixture to a prepared 9×13-inch baking dish. Top with the remaining mozzarella and spread the halved tomatoes across the top. Bake 12–15 minutes, or until the cheese is melted and the casserole is heated through.
6. Finish: Remove from the oven and scatter fresh chopped basil over the top. Let rest a few minutes, then serve warm.

Serving Suggestions and Tips

• Serve with a simple green salad or steamed vegetables to round out the meal.
• For a lower-fat version, use part-skim mozzarella and reduce the half-and-half, or substitute a lighter milk with a small cornstarch slurry to thicken the sauce.
• If you prefer a stronger tomato flavor, stir in an extra tablespoon of tomato paste or use fire-roasted crushed tomatoes for a smokier finish.
• To add more veggies, fold in sautéed spinach, zucchini, or roasted bell peppers before baking.

Prepping and Storage

To store: Refrigerate leftover casserole in an airtight container for up to 5 days. Reheat in the oven covered with foil, or reheat individual portions in the microwave until warmed through.

To freeze: Let the casserole cool completely. Wrap tightly with plastic wrap and then foil, or transfer portions to freezer-safe containers. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating; add fresh tomatoes and basil after reheating for the best texture and flavor.

Nutrition

• Serving size: about 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 only as an approximation.

More Casserole Ideas

• Easy Beef Stroganoff Casserole
• Cheesy Keto Meatball Casserole
• Sausage and Veggie Egg Casserole
• Spaghetti Squash Pizza Casserole
• Lemon Chicken, Broccoli & Rice Casserole

Hope you enjoy this Caprese Chicken and Quinoa Casserole. If you try it, please leave a review below to let others know how it turned out—your feedback helps others find great weeknight recipes!