Caprese Chicken and Quinoa Casserole

A comforting, caprese-inspired casserole combining tender chicken, fluffy quinoa, tomato sauce, and melty mozzarella.

Prep Time 10

Cook Time 30

Total Time 40

Servings 6 servings

3 cups diced rotisserie chicken or any other cooked chicken
1 cup uncooked quinoa
2 cups chicken broth
2 cups crushed tomatoes
2 Tbsp tomato paste
1 Tbsp balsamic vinegar
1/4 cup half and half
1/4 to 1/2 tsp crushed red pepper optional
salt and pepper to taste
1/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese divided (½ cup for filling, remaining for topping)
1 cup grape tomatoes halved, for topping
handful fresh basil chopped, for garnish

Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Rinse the quinoa in a fine mesh sieve and let soak briefly in warm water, then drain.
Bring 2 cups chicken broth to a boil in a small saucepan, add the drained quinoa, cover, reduce to a simmer, and cook until the liquid is absorbed, about 12–15 minutes.
Remove the quinoa from heat and let it sit, covered, for 5 minutes; fluff with a fork and set aside.
In a medium saucepan over medium heat, combine crushed tomatoes, tomato paste, and balsamic vinegar; bring to a gentle simmer.
Stir in the half and half, crushed red pepper (if using), and salt and pepper to taste; heat through and remove from the heat.
In a large bowl, combine the diced cooked chicken, cooked quinoa, grated Parmesan, and 1/2 cup of the shredded mozzarella.
Pour the warm tomato sauce into the chicken-quinoa mixture and stir until evenly combined.
Transfer the mixture to the prepared baking dish, top with the remaining mozzarella and the halved grape tomatoes.
Bake for 12–15 minutes, until the cheese is melted and the casserole is heated through.
Remove from the oven, sprinkle with chopped fresh basil, then serve.