Creamy Chicken, Cabbage & Mushroom Casserole

This Creamy Chicken, Cabbage & Mushroom Casserole is just what you need for a busy weeknight winter dinner. Creamy coconut milk balances out the spicy green curry paste, creating a warm, cozy base on which to build the other flavors. Protein-rich quinoa and chicken combine with fiber-filled mushrooms and cabbage to bring a satisfying heartiness to this dish. Fresh herby basil and cilantro join forces with citrusy lime to finish this dish off on a light, bright note. Keep reading for our expert tips, including why you should rinse quinoa before cooking.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• Quinoa has a protective coating that can taste bitter, so it’s best to rinse it before cooking.
• We toast the curry paste in a little oil to enhance its taste before adding the quinoa.
• Adding cornstarch to the coconut milk creates a slurry, which acts as a thickener.
• Make this recipe vegetarian by swapping out the chicken for more mushrooms. 

Nutrition Notes

• Rotisserie chicken is a great timesaver. It’s also a rich source of protein, B vitamins and minerals. One caveat is that rotisserie chicken can be loaded with sodium due to brining or saline injections. These processes ensure a juicy end product but can add a lot of sodium, too. If your body is sensitive to sodium—including having to regulate your intake for your blood pressure—look for rotisserie chicken that hasn’t been brined or injected with a saline solution (the label will tell you). Or cook your own, using a quick and easy recipe like our Best Poached Chicken, which allows you to control the sodium content.
• Cabbage is a cruciferous vegetable known for its anticancer properties. Eating cabbage and other cruciferous veggies might also lower your cholesterol. And the fiber in cabbage acts as a prebiotic, providing food for your beneficial gut bacteria.
• Mushrooms might not exactly meet the color criteria for “eat the rainbow” but they sure have a ton of potential health benefits. For starters, they offer inflammatory-calming, disease-preventing antioxidants. The potassium in mushrooms can help regulate your blood pressure, and UV-exposed mushrooms are one of the few food sources of vitamin D, which is necessary for strong, healthy bones. 
• Quinoa is a whole grain so it offers gut-loving fiber. It’s also known for its plant-based complete protein profile. This fiber-protein combo will help keep you full and satisfied.