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
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.
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!
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.
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!
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.
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
Eliza says
Sooooo good! I added fresh garlic, spinach, and cauliflower I had in the fridge and left out the bacon because we don’t eat pork. I also decided to brown the chicken (an extra cup. less carbs, more meals) before hand with 1/4 of a large onion and a sprinkle of pepper. My picky husband even loved it! Thank you for the recipe, its definitely one to remember! 🙂
Danielle Green says
So glad you liked it and your healthy alterations sound great!
Alethea Anderson says
Looking forward to trying this, added it to this week’s dinner lineup! I am curious, where did you get that beautiful purple baking dish?
Danielle | Krafted Koch says
I believe it was from TJ MAXX a year ago.
Alethea says
Thank you 🙂
Jackiebearhug says
This casserole was amazing and my boyfriend loved it! After thickening the sauce I was afraid there wasn’t going to enough to fully cook the quinoa, but I was afraid for nothing. Perfect, perfect, perfect!
Jackiebearhug says
Also, I used the all purpose flour substitute and didn’t have leeks or onions. I used onion powder as a sub.
Danielle | Krafted Koch says
Glad it worked out great for you and you and your boyfriend enjoyed it!
Ligita says
I am bummed, I made this tonight and it did not turn out well. I followed all the directions but it was still soupy and bland.
Danielle | Krafted Koch says
Hi Ligita, sorry to hear you weren’t a fan. Personally, I find it anything but bland with bacon, leeks, roasted garlic seasoning and sharp white cheddar cheese! Everyone has different tastes though, so thanks for your feedback.
Shaundra says
This was an amazing dinner! My husband is a very picky eater, so I was nervous to try this. But there was hardly any left by the end of the evening! There were 3 of us eating, and everyone raved! I’m making it again this week…by request from my husband! 🙂 I’m also pleased to find so many other good recipes on this site. Keep up the good work!
Danielle | Krafted Koch says
Thank you so much Shaundra, I am so glad you and your husband enjoyed it!!!