Light Asparagus, Chicken Quinoa Bake is healthy and flavorful dinner made with leeks, bacon and sharp white cheddar cheese. This Chicken Asparagus Casserole is an easy recipe the whole family will love!
Chicken Asparagus Casserole
Light Asparagus, Chicken Quinoa Bake is filled with leeks, bacon, asparagus and extra sharp white cheddar for a flavor packed dinner that is so good, you won’t believe it is lightened up! In addition to all the flavorful components, it is packed with lean chicken and the protein packed super food, quinoa.
Quinoa Recipe with Chicken
Along with a homemade sauce, you get a hearty meal heavy on nutrients and light on fat. Much like my other quinoa recipes with chicken like Buffalo Chicken Quinoa Bake and Pizza Stuffed Chicken Quinoa Bake, there are no cans of processed cream soups in this recipe!
This meal makes a great make-ahead dinner option. Mix it up, toss it in the refrigerator the night before and you can throw it in the oven when you get home from work the next day. You will have dinner on the table in less than an hour and more time to spend with your family after work!
Healthy Quinoa Bake
Whether you are bringing a meal to a friend or prepping dinner for your spouse when you have to work late, this dinner makes a complete healthy meal everyone will love.
Easy meal prep recipes are my favorite. I rarely have the energy to sit down and make a full meal with the hussle and bussle of two kids. If I can prep something the night before or in the afternoon while they are sleeping it makes all of our lives easier!
Creative Asparagus Recipes
Another reason I love this Chicken Asparagus Casserole so much, is that you can get creative and change up the recipe by swapping out a few ingredients.
Instead of asparagus, try out some broccoli or spinach and give goat cheese or Gruyere a try for a little variety in flavor. I promise you, that after you make this once, you will want to make it again and again!
Quinoa bakes are a healthy and delicious alternative to your Mom’s casseroles, but provide the same comforting meal. This Buffalo Chicken Quinoa Bake and Pizza Stuffed Chicken Quinoa Bake are both great takes on this lightened up version of hotdish.
More Recipes using Chicken and Quinoa!
- Buffalo Chicken & Quinoa Veggie Bowls
- Asparagus & Feta Quinoa Salad
- Crock Pot Chicken, Quinoa & Roasted Garlic Soup
- Harvest Chicken Quinoa Salad
- One Pot Mexican Quinoa
- Chicken Cacciatore Quinoa Bake
Light Asparagus, Chicken Quinoa Bake
Light Asparagus, Chicken Quinoa Bake is healthy and flavorful dinner made with leeks, bacon and sharp white cheddar cheese. This Chicken Asparagus Casserole is an easy recipe the whole family will love!
Ingredients
- 1 c. chicken broth
- 1/2 c. Masa corn flour (substitute all-purpose flour)
- 2 c. milk
- 1 Tbsp. Roasted Garlic Montreal Chicken seasoning
- 3/4 c. uncooked quinoa
- 1 lb. chicken breast, cut in small strips
- 1/2 c. cooked bacon, crumbled
- 1/2 c. leeks, chopped
- 1 1/2 c. asparagus, cut in 2" pieces
- 2/3 c. extra sharp white cheddar, shredded
Instructions
- Preheat your oven to 375°.
- In a medium saucepan over high heat, whisk together the chicken broth and flour until smooth and cook for a minute. Add the milk and garlic seasoning and cook for an additional 3-5 minutes until thickened.
- In a large bowl, fold together the sauce with the quinoa, chicken, bacon, leeks and asparagus and pour into a 10"x10" sprayed baking dish.
- Top with the shredded cheese and bake for 40-50 minutes covered until the quinoa is sprouted and the chicken is no longer pink. Serve immediately.
Nutrition Information:
Yield: 5 Serving Size: 5 ServingsAmount Per Serving: Calories: 552Saturated Fat: 10gCholesterol: 78mgSodium: 563mgCarbohydrates: 54gFiber: 6gSugar: 7gProtein: 31g
Courtney Butcher says
this is one of my go-to recipes. I’ve used tons of different types of veggies and cheese and it’s turned out great. it’s really amazing.
Danielle Green says
Happy to hear you have been able to adapt it with different ingredients!
Melanie says
I make this all the time & it turns out fabulous every time! I usually use turkey bacon but follow the rest of the recipe exactly. Thanks for the delicious recipe!
Danielle Green says
Thrilled that you enjoy it so often!
April says
This is so so good!!!
Elizabeth says
I sure wish you that put “cooked” or “raw” chicken in the ingredients list. I think I screwed my casserole up using raw. I wasn’t thinking. I also used millet instead of quinoa and it was a total disaster. Such a waste
Danielle Green says
Hi Elizabeth, it should have been raw chicken cut in small strips which will fully cook in the 40-50 minutes while it bakes. As for the millet, I’ve never cooked with it so I can’t speak to that substitution. Sorry it didn’t work out for you.
Anna Powell says
Wow. this looks delish with quinoa. thanks for the recipe.
Danielle Green says
Thanks Anna, it is a great healthy dish!
Rebecca says
I made this exactly per the recipe and it came out great! I did leave it uncovered for half the cooking time, then covered. I was a little squeemish about the chicken being raw, but it turned out perfectly! Great quick, healthy recipe.
Danielle says
I’m glad you enjoyed it Rebecca!
Angela says
I just made your recipe and it is AMAZING!!! Thank you so much for sharing – my husband who is allergic to anything healthy is having his second helping!
Danielle says
Haha that makes me so happy to hear Angela!
Rebecca says
Followed exactly, except cooking. Did not cover first half, and used a 9×13. Cooked absolutely perfectly in 35-40 minutes, not soupy at all! Next time will add brocolli and fresh herbs, but will definitely make again! Easy and tasty.
Danielle - The Creative Bite says
Happy to hear you enjoyed it!
Danielle - The Creative Bite says
Happy to hear you enjoyed it!
Sara says
Followed the directions and it came out great! Delicious flavor and the chicken and asparagus were cooked perfectly. Definitely going to make this again
Elizabeth says
Made the dish tonight and loved it. My husband that is picky loved it too. I made it as directed but missed where I was supposed to cover it. Probably because I was destracted by a child. When I had 15 minutes left is when I realized. Even after over cooking it a bit it still tasted very yummy. Thank you, I will be making it again.
Danielle - The Creative Bite says
Happy to hear you loved it and that your picky husband did too! I can’t imagine what my cooking would turn out like if I had children to distract me. 🙂
Christina Aleman says
This is too good, very delicious ad healthy. Thanks.
Elizabeth Martin says
This was absolutely delicious!! Thanks for sharing!!!
Ashlyn ~ Dollop of Yum says
I love pasta bakes and this healthier version sounds amazing! Asparagus is one of my favorite vegetables and I don’t see it in dishes very often so that made me very happy! I included it in my latest post “Kick Start The New Year #2: 15 Healthy Dinners”.
Kera says
Hi……do you think this would work with already cooked quinoa some how? I have left over cooked quinoa and I’m trying to figure other recipies I could use it in….thanks
Kera says
Hi……do you think there is a way to adapt this with already cooked quinoa? I have left over and trying to find recipes I could use it up in
Danielle - The Creative Bite says
Hi Kera, I haven’t personally tried it, but it should work if you pre-cook the chicken and saute the leeks, then cut the liquids and flour for the sauce in half. Bake it for 20-30 minutes to warm it through. Good luck!
m says
After assembling, could you then stick it in the freezer to be cooked when ever?
Danielle Green says
I have never tried that, but I think I would bake it before freezing then freeze and reheat with a little extra liquid.
Juliet says
Hi! I made this last night and my family loved it! Including my VERY picky 9 year old. I baked it covered for 40 minutes, then uncovered for 10, then broiled uncovered for a few minutes to brown the top. It was delicious! I used whole wheat flour instead of white and it turned out just fine.
Katie says
I made this last night and thought it was quite tasty. I used a 9×13 pan as I didn’t have the 10×10 and maybe I should have adjusted the cooking time as it was almost burnt when I pulled it out. I definitely had the opposite problem as all the people saying it was soupy, I was afraid after seeing it that it would be too dry but it was just right. I will be making again.
Danielle Green says
I’m so glad to hear it worked out for you Katie!
noelle says
This is was very delicious. Thank you for sharing it. I did English tea peas for my veggie. I also browned my chicken with my leeks and peas. I also used cheddar cheese.
Noelle