Creamy Chicken, Cabbage & Mushroom Casserole
This creamy chicken-and-mushroom casserole is a comforting and protein-packed dinner perfect for busy evenings. With the combination of shredded cabbage, mushrooms and the aromatic kick of green curry paste, this dish is packed with flavor. Using rotisserie chicken helps streamline prep, but this dish is also a great way to use up leftover chicken if you have any on hand.
Ingredients
- 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
- 2 tablespoons green curry paste, divided
- 2½ cups water
- 1¼ cups white quinoa, rinsed
- 1 (8-ounce) package sliced shiitake mushrooms
- 6 cups shredded green cabbage
- 1 tablespoon thinly sliced garlic (from 3 cloves)
- 2 (13.5-ounce) cans coconut milk, well shaken and stirred
- 1 tablespoon cornstarch
- 4 cups shredded cooked chicken (from 1 large rotisserie chicken)
- ¼ cup chopped fresh basil, plus more for garnish
- ¼ cup chopped fresh cilantro, plus more for garnish
- 2 tablespoons lime juice
- ½ teaspoon salt
- ½ teaspoon ground pepper
Directions
- Heat 1 teaspoon oil in a medium saucepan over medium heat. Add 1½ teaspoons curry paste; cook, stirring constantly, until fragrant, about 1 minute. Stir in 2½ cups water and the rinsed quinoa. Bring to a boil over medium-high heat; reduce heat to medium-low, cover and simmer until the quinoa is tender and most of the liquid has been absorbed, about 15 minutes. Remove from heat; let stand, covered, for 5 minutes. 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. Add 6 cups cabbage and 1 tablespoon garlic; cover and cook, stirring occasionally, until the cabbage is tender, about 5 minutes. Whisk in well-stirred coconut milk, 1 tablespoon cornstarch and the remaining 1½ teaspoons curry paste. Bring to a simmer over medium heat. Simmer, undisturbed, until thickened, about 5 minutes.
- Remove from heat and stir in 4 cups chicken, the cooked quinoa, ¼ cup each basil and cilantro, 2 tablespoons lime juice and ½ teaspoon each salt and pepper. Garnish with additional basil and cilantro, if desired.
