This Tuscan Chicken Quinoa Bake is loaded with Italian-inspired flavors, is kid-friendly, and delivers about 27 g of protein per serving. It’s a simple, one-dish meal that’s hearty, nutritious, and perfect for busy weeknights.
What’s Great About This Casserole
A key trick with this casserole is using creamy tomato soup as the cooking liquid. A carton or can of your favorite creamy tomato soup adds richness and depth of flavor that pairs beautifully with quinoa, chicken, fresh tomatoes and mozzarella. If you prefer, you can substitute marinara or tomato sauce and adjust seasonings, but the soup creates a smooth texture and a comforting, slightly sweet tomato base that makes this dish stand out.
You can use a plain creamy tomato soup or choose one with complementary flavors like basil or roasted red pepper to vary the taste. The result is a comforting, family-friendly casserole that reheats well and freezes nicely.
Favorite Creamy Tomato Soups (examples)
- Pacific Foods Creamy Tomato Soup
- Campbell’s Well Yes Tomato Bisque
- Pacific Foods Tomato Basil Soup
- Imagine Creamy Tomato Soup
- Roasted Red Pepper & Tomato Soup
Don’t Forget These Important Steps
Quinoa casseroles need a few careful steps so the final dish cooks evenly and keeps a good texture:
- Cut the chicken into small, evenly sized pieces so it cooks through at the same rate.
- Make sure the quinoa and chicken are fully covered by the soup/water mixture so the quinoa can cook and absorb liquid properly.
- Spray your casserole dish with nonstick cooking spray to prevent sticking and reduce browning on the edges.
A Few More Things
Whole, Healthy Ingredients
This casserole relies on familiar Italian ingredients with simple, whole-food choices. Below are the main ingredients and helpful substitutions if you need them:
- Quinoa
- Creamy Tomato Soup (substitute: marinara or tomato sauce plus a little cream or milk)
- Red onion (substitute: white or yellow onion)
- Boneless skinless chicken breast
- Italian seasoning (substitute: a mix of dried basil, oregano and parsley)
- Garlic powder (substitute: 1–2 cloves fresh garlic, minced)
- Salt and pepper
- Water or low-sodium broth (broth adds extra flavor)
- Fresh tomatoes, sliced
- Mozzarella pearls or shredded mozzarella
Meal Prep and Freezing Tips
This casserole is excellent for meal prep. It reheats well and tastes great topped with fresh cheese and basil. If you plan to freeze it, cook through the casserole, then cool and freeze without the fresh basil and without adding the fresh mozzarella topping. Thaw completely before baking again and add fresh mozzarella and basil just before the final bake so they stay fresh.
Related Chicken Casserole Ideas
- Best Chicken Enchilada Casserole (brown rice)
- Best Chicken Casserole Recipes — assorted family favorites
- Healthy Cashew Chicken Quinoa Bake
Tuscan Chicken Quinoa Casserole — Recipe
Overview
This Tuscan Chicken Quinoa Bake is packed with Italian flavor, family-friendly, and supplies approximately 27 g protein per serving. Prep takes about 20 minutes and the casserole finishes in the oven in about an hour and 20 minutes total.
Author: Lee Funke
Prep: 20 mins · Cook: 1 hr · Total: 1 hr 20 mins · Servings: 6
Ingredients
- 1½ cups uncooked quinoa
- ½ medium red onion, finely diced
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon minced garlic
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 3 cups creamy tomato soup (adjust with water to make 4 cups total liquid)
- 1 cup water (or broth; adjust based on soup container size)
- 4 medium tomatoes, sliced into rounds
- 4 oz pearled mozzarella balls (or shredded mozzarella)
- 1/3 cup chopped fresh basil
- Optional: aged balsamic or balsamic reduction for drizzling
Instructions
- Preheat the oven to 375ºF (190ºC). Spray a casserole dish with nonstick cooking spray.
- Spread the uncooked quinoa evenly across the bottom of the prepared dish.
- Finely dice the onion and cut the chicken into bite-sized pieces. Add both to the dish.
- Season the chicken with minced garlic, Italian seasoning, garlic powder, salt and pepper; toss gently to coat.
- Combine about 3 cups of creamy tomato soup with 1 cup of water. Depending on the container, you may need less water—aim for roughly 4 cups of total liquid so the quinoa can cook properly.
- Pour the soup mixture evenly over the chicken and quinoa, then stir gently so the quinoa and chicken are submerged.
- Cover the casserole dish tightly with foil and bake at 375ºF for 30 minutes.
- While it bakes, slice the tomatoes into rounds.
- After 30 minutes, remove the foil, stir the casserole once, arrange the sliced tomatoes on top, and return to the oven uncovered for 20 minutes.
- Remove the casserole again, add the mozzarella, and bake for an additional 10 minutes until the cheese is melted and the quinoa is tender.
- Take the casserole out of the oven and let it sit for about 10 minutes to thicken. Sprinkle with chopped fresh basil and drizzle with aged balsamic if desired. Serve warm.
Tips & Notes
- This recipe was updated on April 8, 2020 to increase the yield to six servings and to simplify steps for easier preparation.
- Liquid note: soup containers vary from about 3 to 4 cups of soup. If your carton has 3.5 cups, add about ½ cup water to reach 4 cups of liquid total. The goal is roughly 4 cups combined between soup and water/broth.
- Substitutions: swap mozzarella pearls for shredded mozzarella, use broth instead of water for extra flavor, or use a marinara plus a splash of cream if you don’t have creamy soup on hand.
- Freezing: omit fresh basil and fresh mozzarella when freezing. Add them after thawing and before the final bake for the best texture and flavor.
Nutrition (per serving)
- Calories: 336 kcal
- Carbohydrates: 39 g
- Protein: 27 g
- Fat: 8 g
- Fiber: 4 g
- Sugar: 4 g
Nutrition information is automatically calculated and should be used as an approximation.