How to make cheesy Caprese chicken and quinoa casserole

Kate Elliott

Contributing Writer

Need a secret for busy weeknight meals? It's quinoa. Quinoa cooks so quickly that once it's done, you can do just about anything you want with it. In the recipe that follows, it gets combined with pasta sauce, tender chicken thighs, and of course, lots of mozzarella cheese. This makes the perfect caprese chicken casserole. Make it just once, and you'll think so too.
Chicken breasts can be used in place of thighs, but there's something about thighs that allows them to be cooked longer without losing any of their juiciness. Of course, you can use dried basil, too but caprese really calls for fresh basil, doesn't it? This is particularly true in the summer when fresh basil is at its finest. Take just one bite of this scrumptious dish, and it will become a favorite of yours whatever time of year it is!

Cooktop Cove

How to Make Cheesy Caprese Chicken and Quinoa Casserole

10 minutes

45 minutes

55 minutes

1 cup dry quinoa, rinsed

2 tablespoons olive oil

2 pounds boneless skinless chicken thighs, cubed

1 onion, chopped in a small dice

3 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups spaghetti sauce

1 cup mozzarella cheese, shredded

1 cup grape tomatoes, sliced in half

3 tablespoons fresh basil, roughly chopped

Preheat oven to 375 degrees Fahrenheit and grease a 9" x 13" casserole dish.

Cook quinoa according to the package directions. When finished cooking, set aside.

In a large frying pan set over medium heat, heat olive oil. When hot, add chicken cubes and saute until it has lost nearly all pink, about 7 minutes.

Add onion to the chicken and saute for another 3 minutes.

Add garlic to the chicken and onion mixture and saute for another one minute. Season with salt and pepper and set aside.

In a large bowl combine cooked quinoa, spaghetti sauce, 1/2 cup mozzarella cheese, and cooked chicken mixture. Stir to combine all ingredients and pour into prepared casserole dish.

Sprinkle mozzarella cheese over top of the casserole. Top with grape tomatoes.

Cover the casserole dish with foil and place in the preheated oven. Bake for 15 minutes then uncover and bake for another 15 minutes, until the cheese is melted and the casserole is hot and bubbling throughout.

Remove from oven and allow the casserole to sit for 10 minutes. Sprinkle with fresh basil just before serving.

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