Katie’s Chicken Asparagus Quinoa Bake

Chicken Asparagus Quinoa Bake Recipe - Triple Chocolate Kitchen

I love when my family comes to visit! I’m about a 7-hour drive from where most of them live in Pennsylvania, so it’s a bit of a hike. BUT… at the end of the trip, at least they’re at the beach.

Plus I always tempt them when really yummy food. Perks of being related to a food blogger!

My cousin Katie loves asparagus (and so do I), so when her and my sister planned a trip down to Virginia, I knew I had to find a recipe that included asparagus as a main ingredient to make one night after a long day at the beach.

2015-06-15 19.26.47

Oh man, we had so much fun. We always do when the three of us get together! Katie and I were never super close growing up because we were 10 years apart, and even my sister and I weren’t bff because we were 5 years apart. But now that we are all in our 20s and 30s, we are good friends. I wish they lived closer!

So, anyway, back to asparagus recipes… I scoured Pinterest and found this jem from The Creative Bite.


Okay, it isn’t the prettiest casserole in the world, but is is so delicious. My version uses leeks as well because leeks are awesome. I never had leeks until about a year and a half ago, and now I am in love with them.

Leeks, where have you been my whole life?!?! (Here’s how to clean leeks in case you’re new to the wonderful world of leeks too.)

But if you don’t like or have leeks on hand, you could use some mild sweet onions or even chives. Or just leave ’em out altogether.


I love this recipe because it is so versatile. You could also swap out the chicken for chunks of smoked ham, you could do green beans or even peas instead of asparagus, and you can use your favorite type of cheese, in case white cheddar isn’t your favorite. Make it your own!

Here’s my version, dedicated to my cousin Katie (who, by the way, love the dish):

Chicken Asparagus Quinoa Bake

Total Time: 1 hour, 30 minutes

Chicken Asparagus Quinoa Bake

This is the perfect summertime casserole recipe. Use whatever veggies are in season where you live!


  • 1 cup chicken broth
  • 2 cups milk
  • 1/2 cup flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup quinoa (uncooked)
  • 1 pound chicken breast (uncooked), cut into bite-sized pieces
  • 4 strips cooked bacon, crumbled
  • 1 large leek, sliced and cleaned.
  • 1 cup (give or take) asparagus, cut in bite-sized pieces
  • 1 cup shredded white cheddar cheese


  1. Heat the chicken broth, milk, and flour over medium heat, whisking continuously until the sauce thickens. Add the spices and remove from heat.
  2. Add the chicken, quinoa, bacon, leeks, and asparagus to a large bowl. Pour sauce over the ingredients and stir to combine well.
  3. Spray a large cooking dish with non-stick cooking spray and fill with casserole mixture.
  4. Top with cheese, cover, and bake for 50-60 minutes until chicken is no longer pink and quinoa is tender.

The following two tabs change content below.
Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.

Leave a Reply

Your email address will not be published. Required fields are marked *