Chicken And Eggplant Casserole Recipes

EASY ONE-PAN EGGPLANT CHICKEN DINNER [VIDEO]

Steps:

• Heat oil in a large sauté pan over medium heat. Add garlic, onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is beginning to soften.
• Add chicken and let cook until no longer pink on the outside, about 5 minutes.
• Add tomatoes and spices and let simmer until chicken is cooked through and the sauce has slightly thickened, about 7-10 minutes.
• Add in fresh spinach, mix and let cook until spinach wilts.
• Garnish with fresh basil and season to taste.

EGGPLANT CASSEROLE

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.

CHICKEN, EGGPLANT, AND GREEN BEANS CASSEROLE

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.

CHICKEN AND EGGPLANT CASSEROLE

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.

MEDITERRANEAN CHICKEN WITH EGGPLANT

Steps:

• Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
• Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
• Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.

EGGPLANT CHICKEN CASSEROLE

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

Steps:

• 1. Make pesto and add to drained spinach and put on bottom of 13 x 9 pan. Fry chicken breast in butter until lightly browned and lay over spinach. Put next layer with eggplant and then layer of sauce, mozzarella and grated cheese. Bake 350 until done approximately 30 mins.