Chickenandeggplantcasserole Recipes

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CHICKEN, EGGPLANT, AND GREEN BEANS CASSEROLE



Chicken, Eggplant, and Green Beans Casserole image

This was one of the very first casseroles I made for my family. It was originally a green bean casserole recipe, but since I wanted this to be an (almost) all-in-one dish I added the ground chicken and eggplant. I also added more spices. My 2-year-old twins loved it and so did my hubby! It's a hearty dish that we usually eat with brown rice and/or crusty bread. It's also good served with a side of fresh and crisp green salad with tangy dressing. This casserole may be too mushy for some people. If you don't want it to turn out that way, you can substitute the ground chicken with 1 1/2 to 2 cups of cooked and cubed boneless, skinless chicken breast.

Provided by Lizzy Shakuntala Indriyanto

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h

Yield 6

Number Of Ingredients 15

2 tablespoons butter
2 tablespoons all-purpose flour
¾ cup sour cream
¼ cup diced onion
2 teaspoons garlic powder
1 teaspoon white sugar
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon ground black pepper
½ pound ground chicken
2 cups fresh green beans, chopped
1 eggplant, sliced into thin rounds
2 cups shredded Cheddar cheese
½ cup crumbled buttery round crackers
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into melted butter until smooth; cook for 1 minute. Stir sour cream, onion, garlic powder, sugar, nutmeg, salt, and pepper into the flour mixture until evenly mixed; add ground chicken and green beans. Cook and stir mixture until chicken is completely browned and the onion is translucent, 7 to 10 minutes.
  • Arrange eggplant rounds into the bottom of a 9x13-inch baking dish. Spread chicken and green bean mixture over the eggplant. Top with Cheddar cheese.
  • Mix cracker crumbs and 1 tablespoon melted butter in a bowl until crackers are evenly moistened; sprinkle over the Cheddar cheese.
  • Bake in preheated oven until top is golden and cheese is bubbly, about 30 minutes.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 11.4 g, Cholesterol 92.9 mg, Fat 26 g, Fiber 1.7 g, Protein 20.6 g, SaturatedFat 16 g, Sodium 544.1 mg, Sugar 1.8 g

EGGPLANT CHICKEN CASSEROLE



Eggplant Chicken Casserole image

I sometimes use cheddar flavored veggie shreads in this recipe. You can also substitute the chicken with another meat or TVP.

Provided by mandagirl

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 cups cubed eggplants
1 small onion, chopped
6 ounces cheddar cheese, grated
2 (8 ounce) cans tomato sauce with basil garlic and oregano
1 cup cooked chicken, cut up
2 eggs, beaten
pepper, to taste
parmesan cheese, for top

Steps:

  • Heat a skillet over medium heat.
  • Spray it with vegetable cooking spray and immediately add eggplant and onion. Cook and stir until onion is soft.
  • Place in a large bowl and add all other ingredients except parmesan cheese. Mix well.
  • Pour into a casserole dish that has been sprayed with vegetable spray.
  • Sprinkle with parmesan cheese.
  • Bake at 350 degrees for about 1 hour.

CHICKEN AND EGGPLANT CASSEROLE



Chicken and Eggplant Casserole image

Make and share this Chicken and Eggplant Casserole recipe from Food.com.

Provided by WendyMaq

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 eggplant, peeled and cut into 12 slices
2 tablespoons parmesan cheese, shredded
1/2 teaspoon garlic powder or 1 garlic clove, minced
3/4 lb boneless skinless chicken breast, chopped
1 (14 ounce) can diced tomatoes
1 medium onion, chopped
1 large green bell pepper, chopped
1/2 cup mushroom, sliced
3/4 teaspoon dried Italian seasoning
1/4 teaspoon ground black pepper
1/4 cup reduced-fat mozzarella cheese, shredded

Steps:

  • Preheat the broiler.
  • Arrange eggplant slices in a single layer on a non-stick baking sheet.
  • Mist the slices with cooking spray and broil 4 inches from heat for 2 minutes (or until golden)
  • Turn the eggplant over and mist again. Sprinkle with Parmesan cheese and garlic. Broil for 1 minute (or until golden) and set aside.
  • Heat a non-stick skillet coated with cooking spray over med-high heat for 1 minute. Add the chicken and cook, stirring often, for 5 minutes or until no longer pink. Add the tomatoes with juice, onion, bell pepper, mushrooms, Italian seasoning, and black pepper, stirring to break up the tomatoes. Bring to a broil. Reduce heat to low and simmer for 5 minutes.
  • Preheat oven to 375.
  • Coat an 8 inch baking dish with cooking spray.
  • Arrange 6 eggplant slices in the bottom of the dish. Top with the chicken mixture. Arrange remaining 6 eggplant slices over the chicken mixture. Sprinkle with the mozzarella cheese.
  • Cover with foil and bake, covered, for 30 minutes or until heated through.

Nutrition Facts : Calories 180.9, Fat 2.3, SaturatedFat 0.8, Cholesterol 51.6, Sodium 313.8, Carbohydrate 18.2, Fiber 6.5, Sugar 8.8, Protein 23.5

EGG CHICKEN CASSEROLE



Egg Chicken Casserole image

This is a great casserole to use for funeral dinners or other times you need a great casserole. Serve it with an orange gelatin made with grated carrots and crushed pineapple for a complete light meal.

Provided by Laurie Dombrosky

Categories     Main Dish Recipes     Casserole Recipes

Yield 8

Number Of Ingredients 8

1 (3 pound) chicken, boiled and deboned
1 (10.5 ounce) can condensed chicken and rice soup
1 (10.75 ounce) can condensed cream of mushroom soup
6 slices white bread, torn into small pieces
2 eggs
½ cup butter, melted
20 saltine crackers, crushed
2 cups chicken broth

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl combine the chicken meat, chicken and rice soup, cream of mushroom soup, bread and eggs. Mix all together and pour mixture into a 9x13 inch baking dish.
  • In a small bowl combine butter/margarine and crackers and stir together. Spread on top of chicken mixture. Pour chicken broth over all and bake uncovered in the preheated oven for 1 hour or until cracker crumbs on top are golden brown.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 19.6 g, Cholesterol 163.1 mg, Fat 30.1 g, Fiber 0.9 g, Protein 31.7 g, SaturatedFat 12.2 g, Sodium 879.5 mg, Sugar 1.6 g

LIGHTENED CHICKEN AND EGGPLANT PARMESAN



Lightened Chicken and Eggplant Parmesan image

This dish is also great as a sandwich. Simply place a chicken-and-eggplant stack in a toasted, soft whole-wheat hoagie.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 small eggplant (about 1 pound), trimmed and cut into 8 slices
Nonstick cooking spray
1/2 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
1/4 teaspoon cayenne pepper
2 large egg whites, lightly beaten
3 cups crispy rice cereal, such as Rice Chex, finely crushed
2 tablespoons grated Parmesan
4 boneless skinless chicken cutlets (12 to 14 ounces total)
4 teaspoons olive oil
1 1/3 cup no-salt-added crushed tomatoes
1/2 cup shredded part-skim mozzarella cheese
Chopped parsley, for garnish

Steps:

  • Preheat the broiler. Mist both sides of the eggplant slices with nonstick cooking spray and sprinkle both sides with the Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on a rimmed baking sheet and broil until browned and tender, turning once, about 6 minutes. Set aside. Reduce the oven temperature to 425 degrees F.
  • Meanwhile, combine the flour and cayenne in a shallow dish. Combine the egg whites and 1 teaspoon water in a second dish. Combine the cereal and parmesan cheese in a third dish. Working with 1 piece of chicken at a time, dredge with the flour and tap off the excess. Coat with the egg whites and then place in the cereal mix and press until well coated on both sides. Repeat with the remaining chicken.
  • Mist a large nonstick skillet with nonstick cooking spray and heat over medium-high heat. Add 1/2 of the oil and then 2 pieces of the coated chicken. Cook, turning once, until the chicken is just cooked through, about 5 mintues. Transfer to a 9-by-13-inch baking dish coated with nonstick cooking spray and repeat with the remaining oil and chicken.
  • Place 2 eggplant slices on each chicken cutlet and top evenly with the tomatoes and cheese. Return to the oven and bake until the cheese is melted and lightly browned, 15 to 20 minutes. Sprinkle with parsley and 1/4 teaspoon salt and pepper to taste.

Nutrition Facts : Calories 370, Fat 11 grams, SaturatedFat 3.5 grams, Cholesterol 75 milligrams, Sodium 590 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Protein 32 grams, Sugar 7 grams

ITALIAN CHICKEN AND EGGPLANT CASSEROLE RECIPE - (5/5)



Italian Chicken and Eggplant Casserole Recipe - (5/5) image

Provided by á-1012

Number Of Ingredients 9

2 pounds Skinless, Boneless Chicken Breasts
2 pounds Gravy (Italian Red Sauce)
1 whole Medium Size Eggplant
8 ounces, weight Shredded Mozzarella Cheese
1 cup Olive Oil, Plus 2 Tablespoons, Divided
1 cup Milk
1 cup Flour
1 teaspoon Garlic Powder
Ground Pepper To Taste

Steps:

  • First, you need your gravy! I usually make my own, but you may use any store brands: Prego, Ragu, Paul Newman, you get the picture! If using store-bought, get the flavor you like best. Get that heating up in a pot! If using a store brand, you might want to add some fresh garlic and a splash of red wine to spruce it up a bit. Wine makes everything better! Next you will peel the eggplant. Take the purple skin off with a knife. Slice the eggplant in 1/4-inch round slices. Spread the slices out on a kitchen towel. Lightly salt each slice and let it sweat for 5 minutes, then flip and repeat on the other side. Heat up about 1 cup of olive oil in a skillet. Take each slice of eggplant and dip into milk and then flour. Fry the eggplant about 4 slices at a time until slightly brown on each side, then place on a plate with paper towels to drain. In a separate skillet, add the remaining 2 tablespoons of olive oil and heat on medium high. Add the cubed chicken to the pan and cook until done. Season with garlic powder and pepper. Take a baking dish about 9 x 13 and spread about 1 cup of the gravy in the dish. Layer the bottom of the dish with half of the fried eggplant. Add the chicken on top of the eggplant and cover with half of the remaining gravy. Add half of the cheese and evenly spread over the gravy. Layer the remaining eggplant, gravy and cheese. Bake uncovered for 45 minutes at 350 degrees. Serve hot with salad and bread! Don't forget to eat any leftovers for breakfast. With most Italian dishes, it is usually even better the second day! Those Italians just know how to cook!

EGGPLANT CASSEROLE



Eggplant Casserole image

With lots of vegetables, this good-for-you dish is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.-Marelyn Baugher, Holdredge, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 11

4 cups water
1 medium eggplant, peeled and cubed
1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
3 medium tomatoes, chopped
Salt and pepper to taste
1/2 cup milk
1 egg, beaten
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

  • In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.

Nutrition Facts : Calories 278 calories, Fat 15g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 151mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein.

CHICKEN & EGG NOODLE CASSEROLE



Chicken & Egg Noodle Casserole image

A friend and her family went through a really difficult time, and I felt so awful for them. Bringing over this chicken noodle casserole was the one thing I could think of to help them out in a tiny way and let them know I was thinking of them. -Lin Krankel, Oxford, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

6 cups uncooked egg noodles (about 12 ounces)
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup sour cream
3/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups cubed cooked chicken breasts
1 cup crushed Ritz crackers (about 20 crackers)
1/4 cup butter, melted

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.

Nutrition Facts : Calories 446 calories, Fat 22g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 820mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.

CHICKEN WITH EGGPLANT



Chicken With Eggplant image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 chicken, 3 pounds, cut into quarters
Salt to taste
Freshly ground pepper to taste
2 small eggplants, about 1 1/4 pounds total
1 large onion, about 1/2 pound, peeled
2 small tomatoes, about 1/2 pound total
2 tablespoons olive oil
1 tablespoon finely minced garlic
1/4 cup red-wine vinegar
1/2 cup dry white wine
1/2 cup fresh or canned chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon dried hot red pepper flakes
Finely chopped parsley for garnish

Steps:

  • Sprinkle chicken pieces with salt and pepper. Make slight gashes at thigh and wing joints to facilitate cooking. Set aside.
  • Trim off ends of eggplants. Cut lengthwise in half and cut each half lengthwise into 3 long slices. Cut slices crosswise into inch pieces. There should be about 5 cups.
  • Cut onion in half vertically. Cut each half crosswise into very thin slices. There should be about a cup.
  • Cut cores from tomatoes. Cut tomatoes into inch cubes or slightly smaller. There should be about 1 1/2 cups.
  • Heat oil in large skillet and add chicken pieces skin side down. Cook about 5 minutes on one side and turn, cooking 5 minutes more. Transfer chicken to platter.
  • Add onions, garlic and eggplant to skillet. Cook, stirring, about a minute and add tomatoes. Stir.
  • Add vinegar, wine and broth and bring to boil. Stir. Add bay leaf, thyme, salt, pepper and pepper flakes. Stir and return chicken to the skillet. Turn pieces in sauce.
  • Cover closely and let cook, basting occasionally, about 20 minutes or until chicken is done. Remove bay leaf. Serve with sauce poured over and sprinkled with parsley.

Nutrition Facts : @context http, Calories 652, UnsaturatedFat 28 grams, Carbohydrate 17 grams, Fat 42 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1583 milligrams, Sugar 8 grams, TransFat 0 grams

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CHICKEN EGGPLANT RECIPE THIGHS - THERESCIPES.INFO
One-pan chicken and eggplant stew | Kitchen Stories recipe best www.kitchenstories.com. 375 ml chicken stock 1 lime Add roasted eggplant, tomato purée, and chicken stock to the pan. Increase the heat to bring to a simmer and squeeze in lime juice. Let cook for approx. 5 min. Nestle the seared thighs back into the pan, skin-side up, and add spinach.
From therecipes.info


SOUTH BEACH CHICKEN AND EGGPLANT CASSEROLE RECIPE
* Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4 (remove) * Mozzarella Cheese, part skim milk, 1 oz (remove) * Garlic powder, .5 tsp (remove)
From recipes.sparkpeople.com


CHICKEN AND TOMATO SAUCE CASSEROLE - THERESCIPES.INFO
10 Best Chicken Pasta Tomato Sauce Casserole Recipes - Yummly new www.yummly.com. Pizza Skillet Casserole McCormick tomato sauce, spaghetti sauce mix, shredded mozzarella cheese and 4 more Creamy Tomato Chicken Pasta Bake Spoon in a Saucepan buffalo mozzarella, dried parsley, onion, pepper, pasta, spinach and 17 more Six Cheese Chicken …
From therecipes.info


CHICKEN PARMESAN CASSEROLE - SPEND WITH PENNIES
2019-01-24 Instructions. Preheat oven to 375°F. Mix all topping ingredients together. Set aside. Cook pasta al dente according to package directions. Toss with 2 cups pasta sauce, Italian seasoning, chicken, diced tomatoes and parsley. Place in a 9x9 dish or 2QT casserole dish and top with remaining pasta sauce.
From spendwithpennies.com


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