This creamy chicken-and-mushroom casserole is a comforting and protein-packed dinner perfect for busy evenings.
Protein-rich quinoa and chicken combine with fiber-filled mushrooms and cabbage to bring a satisfying heartiness to this dish.
Keep reading for our expert tips, including why you should rinse quinoa before cooking.
Photo:Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Add 112 teaspoons curry paste; cook, stirring constantly, until fragrant, about 1 minute.
Stir in 212 cups water and the rinsed quinoa.
Remove from heat; let stand, covered, for 5 minutes.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Fluff with a fork.
Meanwhile, heat the remaining 2 tablespoons oil in a large Dutch oven over medium heat.
Add 1 (8-ounce) package mushrooms; cook, stirring occasionally, until golden-brown, about 5 minutes.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Whisk in well-stirred coconut milk, 1 tablespoon cornstarch and the remaining 112 teaspoons curry paste.
Bring to a simmer over medium heat.
Simmer, undisturbed, until thickened, about 5 minutes.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Garnish with additional basil and cilantro, if desired.
Reheat in the microwave on Medium or on the stovetop over medium-low heat until its steaming hot.
Let the casserole cool completely before transferring to a freezer-safe container or multiple containers and freezing.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
When youre ready to defrost it, simply place the casserole in the refrigerator to completely thaw.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
