Creamy Chicken and Quinoa Cordon Bleu Casserole

2 cans cream of chicken soup
1 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup quinoa, rinsed well and drained
1/2 rotisserie chicken, shredded
1 cup chopped deli ham (or leftover ham of any sort)
1/2 cup shredded Swiss cheese
1/2 cup shredded Monterey Jack cheese
1 head broccoli, chopped into bite-size pieces
1/4 cup shredded Parmesan cheese

Preheat the oven to 375. 

Lightly grease a 9X13-inch pan with cooking spray.

In a large bowl, stir together the soup, broth, salt, pepper, quinoa, chicken, ham, Swiss cheese and Monterey Jack cheese.

Spread the mixture evenly in the prepared pan. Cover with foil and bake for 30 minutes. 

Remove the casserole from the oven, uncover, and give it a good stir. Return to the oven and bake uncovered for about 10 more minutes.

While the casserole bakes, steam the broccoli for 5 minutes on stovetop.  

Stir the broccoli into the casserole, sprinkle the Parmesan cheese on top and bake for another 10 minutes until the quinoa is plump and tender and the edges are golden and bubbling.


Remove the casserole from the oven and let sit for 5-10 minutes before serving. This is really important as it will help the casserole to firm up and also make sure the quinoa is completely tender. Serve warm - don't wait too terribly long to serve it as it gets less creamy the longer it sits