buffalo chicken quinoa casserole

The ultimate guilty-pleasure…  with a little bit of health thrown in.

Buffalo chicken in a quinoa-loaded casserole.  Yum!

If you have never tried quinoa before, it is a super-healthy protein-packed starch that is a great replacement for rice in recipes.  Give it a try sometime!

(And if you are scared of buffalo sauce, try this Chicken Broccoli Quinoa Casserole!)

I make my own condensed cream-of-chicken soup, though you can obviously substitute the canned stuff…

But homemade is super simple and much better for you (not to mention cheaper!) than the canned stuff!

buffalo chicken quinoa casserole


  • 4 cups cooked quinoa
  • 4 tablespoons butter
  • 1 large onion, finely chopped
  • 2 cups chopped celery
  • 3 chicken breasts, diced or shredded
  • 2-3 cloves garlic, minced
  • 1 cup Frank's buffalo sauce, divided (3/4 cup + 1/4 cup)
  • 3 cups homemade condensed cream of chicken soup (or 2 regular cans)
  • 2/3 cup mayonnaise
  • 1 1/2 cups shredded cheddar cheese


Preheat the oven to 350ºF. Butter a 9x13" baking dish.

In a large pan, melt the butter over medium-high heat. Sauté the onions & celery until soft and the add in the chicken and garlic, sautéing until the chicken is cooked through. Stir in 3/4 cup buffalo sauce and simmer until the sauce has thickened and reduced a bit; Set aside.

In a large bowl, stir together the cooked quinoa, cream of chicken soup, mayo, most of the shredded cheese (saving a little bit to sprinkle on top) and the remaining 1/4 cup buffalo sauce.

Gently fold in the chicken/celery/onion mixture and dump into the greased pan. Bake for 35-45 minutes, until the top is golden and the casserole is bubbling.

Serve with a drizzle of blue cheese dressing (or crumbles sprinkled on top!) if you'd like, and fresh celery on the side!



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