Delicious Mediterranean Chicken Quinoa Casserole

If it’s comfort food you’re after, look no further than this easy and tasty chicken casserole. members love it!


  • 1½ cups rinsed quinoa
  • 3 cups chicken stock
  • 1 teaspoon dry oregano
  • zest from 1 lemon
  • 1 8 oz bag Mann’s Kale Beet Blend
  • 1 cup feta cheese, crumbled
  • 2 cups cooked chicken, cubed
  • added ½ cup water
  • ¼ cup Panko bread crumbs
  • ½ cup shredded cheddar cheese


  1. Heat oven to 375°F.
  2. In an 8×8 inch baking dish (or 9×9), stir together the quinoa, chicken stock, oregano and lemon zest. Bake for 30 minutes.
  3. Remove from oven and stir in the Kale Beet Blend, feta cheese & chicken. The baking dish will be very full, so take care while stirring. Return to the oven.
  4. Bake 30 more minutes, stirring once half way through.
  5. If quinoa does not taste cooked through completely, return to the oven for 5-10 more minutes until all water absorbed and quinoa cooked through
  6. Top with Panko breadcrumbs and cheese. Return to the oven and bake for 5 more minutes.
  7. Sprinkle with green onions and feta cheese.
To Make Ahead
  1. Follow all steps except the addition of cheese & breadcrumbs.
  2. Allow to cool completely and store covered in the fridge for up to 4 days.
  3. To re-heat, cover with foil and bake in a 350°F oven for 30 minutes or until heated through.
  4. Remove foil, sprinkle with cheese and breadcrumbs, and bake for 5-10 more minutes.

Make sure you use a deep casserole dish! The pyrex dish I use is 2.5 inches deep and was quite full.

This recipe can be halved and cooked with the same cook times as listed.


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