Mustard Chicken Quinoa Casserole with Broccoli
A creamy coconut-based casserole combining protein-rich quinoa, tender chicken breast, and mustard-infused sauce baked until golden. The dual mustard approach (whole grain and Dijon) provides tangy depth, while fresh broccoli adds brightness and nutrition. Serve as a weeknight dinner that feels substantial yet balanced, or bring to potlucks for its impressive presentation. This version stands apart by using quinoa as the grain base rather than rice, delivering complete protein and a nutty texture that complements the coconut and mustard flavors.
Ingredients
- 3 tablespoon olive oil
- 1 onion, diced
- 1 red chili pepper, diced
- 2 cup coconut milk
- 2 tablespoon corn flour
- 2 tablespoon water
- 1 cup low-sodium chicken broth
- 2 teaspoon whole grain mustard
- 2 teaspoon Dijon mustard
- 1 cup quinoa, uncooked
- 1 lb chicken breast, cubed
- 1 broccoli head, florets
- ½ cup white cheddar cheese, shreddedgruyere0.5 cupdairydairy-free
flavor
Instructions
- 1
Preheat oven to 350°F.
- 2
Grease casserole dish generously with olive oil.
- 3
Mix corn flour and water together until dissolved.
- 4
Heat olive oil in medium saucepan and fry onion and red chili until tender.
- 5
Stir in coconut milk, corn flour mixture, chicken broth, whole grain mustard, and Dijon mustard. Simmer until sauce thickens.
- 6
Remove sauce from heat and stir in quinoa.
- 7
Place chicken pieces in greased casserole and pour coconut mixture over top.
- 8
Bake for 50 minutes until quinoa and chicken are cooked through.
- 9
While casserole bakes, cover broccoli with boiling water for 1 minute, drain, and rinse with cold water until bright green.
- 10
Stir casserole with wooden spoon, fold in broccoli florets, and top with cheddar cheese.
- 11
Bake 5-8 minutes more until cheese melts and broccoli reaches desired doneness.
Tips
Make ahead: prepare the coconut-mustard sauce and slice chicken the day before, then assemble and bake when ready to serve.
For creamier texture, use full-fat coconut milk and don't drain it; for lighter version, use lite coconut milk.
Blanch broccoli separately ensures it stays vibrant and doesn't overcook buried in the casserole.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 160C for 20-25 minutes until warmed through.
Assemble casserole fully (without final cheese topping) up to 8 hours ahead. Refrigerate covered, then bake adding 10-15 minutes to total time. Top with cheese in final stage.
Serve directly from casserole dish as family-style meal. Pairs well with simple green salad or crusty bread to soak sauce.
Common Mistakes
Don't skip blanching broccoli separately; adding raw florets creates mushy texture by end of baking.
Don't stir casserole before adding broccoli to avoid breaking up chicken; fold gently at final stage.
Don't use both mustards interchangeably; together they create balanced tang that single type cannot match.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this gluten-free?
Yes. Replace corn flour with cornstarch or arrowroot powder in equal measure for the roux. Verify all packaged ingredients (broth, mustards) are certified gluten-free, as some brands add wheat.
What if my casserole looks watery after baking?
The cornstarch slurry may not have thickened fully. Mix 1 tablespoon cornstarch with 2 tablespoons water, stir into casserole, and bake uncovered 5 minutes more. Overcooking quinoa also releases starch, thickening sauce naturally.
How long can I keep leftovers and can I freeze this?
Refrigerate covered 3 days. Freezing works but texture changes; broccoli becomes mushy upon thaw. Freeze up to 1 month, thaw overnight in fridge, reheat gently at 160C covered. Best consumed fresh.