CHICKEN, EGGPLANT, AND GREEN BEANS CASSEROLE
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
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
GREEK EGGPLANT AND CHICKEN CASSEROLE
Make and share this Greek Eggplant and Chicken Casserole recipe from Food.com.
Provided by windhorse23
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray.
- Lay eggplant slices on paper towels and sprinkle tops with 3/4 teaspoon of salt. Let stand 20 minutes to draw moisture out.
- Meanwhile, coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add chicken and cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic and cook until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper, and stir to coat. Cook 1 minute, until herbs and spices are fragrant.
- Add tomatoes and tomato paste and bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside.
- Off heat, coat surface of same skillet with cooking spray and set pan over medium-high heat. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side.
- Arrange half of eggplant slices on bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with chicken mixture and then top chicken with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining 1/2 cup of grated topping.
- Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 6 pieces and serve.
Nutrition Facts : Calories 180.5, Fat 1.6, SaturatedFat 0.4, Cholesterol 43.9, Sodium 868.6, Carbohydrate 23.2, Fiber 8.9, Sugar 11.1, Protein 21
GREEK EGGPLANT AND CHICKEN CASSEROLE
We slimmed down high-fat Greek moussaka by using chicken instead of lamb or beef and replacing the bechamel sauce with a zesty tomato-based one. So good! Notes: You can replace the dried parsley, chives and tarragon with 1 teaspoon total of 'fines herbes
Provided by NIKKI SMITH
Categories Casseroles
Time 1h50m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray. Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture
- 2. Meanwhile, coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Add chicken; cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic; cook, stirring often, until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper; stir to coat. Cook until herbs and spices are fragrant. about 1 minute. Add tomatoes and tomato paste; bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside.
- 3. Off heat, coat surface of same skillet with cooking spray; set pan over medium-high heat. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side.
- 4. Arrange half of eggplant slices on bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with chicken mixture; top with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining 1/2 cup of grated topping.
- 5. Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 8 pieces and serve.
MY BIG FAT GREEK EGGPLANT CASSEROLE
My recipe for Moussaka, the classic Greek meat-and-eggplant dish, takes a bit of work but is so worth it (my photo doesn't do it justice, since it was sliced cold the day after, then photographed!). This can prepared with all ground beef, or a ground beef/lamb blend. Recipe may be halved and baked in slightly less time in an 8 x 8 baking dish (remember to use exactly half of all listed ingredients!).
Provided by The Spice Guru
Categories One Dish Meal
Time 3h
Yield 12 serving(s)
Number Of Ingredients 44
Steps:
- PREPARE EGGPLANT: Cut off the stem sections of 2 large fresh eggplants. Peel eggplant using a sharp vegetable peeler. Cut eggplants lengthwise in even 1/8" thick slices. Pour 1/4-1/3 cup extra virgin olive oil into a large microwave-safe bowl. Mash 2 garlic cloves using a garlic press and add to oil. Add 1/4 teaspoon fine sea salt and 1/4 teaspoon fresh ground black pepper. Stir. Heat mixture in microwave about 30-45 seconds on high. Rub or brush the sliced eggplant with the oil mixture until lightly coated. Wipe the bowl clean with a paper towel and set aside. Arrange seasoned eggplant single-layer onto a flat-ridged or press-type grill on medium-high heat. When the eggplant has dark grill marks, turn and grill other side the same (skip turning eggplant if using a press-type grill). Allow eggplant to "sweat" until needed. Sprinkle, then pat, finished eggplant slices liberally using 1/2 cup powdered parmesan cheese.
- IN a large food processor, chop 1 large onion, 1 medium bell pepper, one handful pitted kalamata olives, 1 handful flat leaf parsley leaves, and 8-12 garlic cloves.
- HEAT 2 tablespoons extra virgin olive oil in a large saucepan over medium heat; ADD the above chopped vegetables, 1 1/2 lbs lean ground beef, 1 teaspoon fine sea salt and 1/2 teaspoon fresh ground black pepper; SAUTE until meat is browned and vegetables have softened.
- ADD 1 (14 ounce) can diced tomatoes, 3/4 cup dry greek red wine, 1 (6 ounce) can tomato paste, 2 tablespoons red wine vinegar, 2 teaspoons greek honey, 1 1/4 teaspoons crushed dried oregano, 1 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon freshly grated nutmeg, 1/2 tablespoon ouzo or 1/4 teaspoon pure anise extract, 1/4 teaspoon fresh grated lemon zest, 1/4 teaspoon crushed dried mint, 1/4 teaspoon fresh ground white pepper, 1 pinch crushed red pepper flakes, and 3 tablespoons grated parmesan cheese; STIR well; COVER; REDUCE heat; SIMMER for 45 minutes or longer (sauce will be thick); RE-SEASON sauce to taste with fine sea salt if needed (leave sauce just slightly under-salted since sauce will concentrate while baking).
- INTO the previously wiped large bowl, separate 4 large eggs, retaining the yolks in bowl (refrigerate egg whites sealed, for another use while fresh);.
- WHISK in 4 cups whole milk until smooth; ADD 2 teaspoons extra virgin olive oil, 2 teaspoons fresh lemon juice, 1 level teaspoon fine sea salt, 1/2 teaspoon fresh ground white pepper, 1/4 teaspoon freshly grated nutmeg, 1/8 teaspoon garlic powder, and 1 pinch cayenne pepper; WHISK again until blended; SET aside.
- MELT 1/2 cup salted butter over medium heat; ADD 1/2 cup all-purpose flour and cook for just one minute; POUR milk and egg mixture all at once into roux while whisking constantly; CONTINUE whisking often until sauce thickens up and begins to bubble; REMOVE from heat; WHISK in 3/4 cup powdered parmesan cheese until smooth and glossy; COVER loosely with plastic wrap; BLEND 1/2 cup of the BECHAMEL into the fully-simmered SAUCE.
- PREHEAT oven to 350 F; OIL a 2-3 quart casserole dish with olive oil; SPREAD 1/2 (one half) of the EGGPLANT single-layer in bottom of baking dish; POUR the entire SAUCE mixture over top then smooth; ADD the remaining EGGPLANT over the SAUCE; POUR all of the BECHAMEL sauce over the eggplant; SMOOTH bechamel sauce. NOTE: YOU CAN SPRINKLE THE TOP OF CASSEROLE NOW LIGHTLY WITH GRATED PARMESAN CHEESE (PLUS MINCED FRESH PARSLEY IF DESIRED) OR YOU CAN GARNISH WHILE STILL HOT, JUST AFTER BAKING.
- BAKE for 1 hour; ALLOW to rest 20 minutes before slicing.
- SERVE and enjoy!
Nutrition Facts : Calories 439.8, Fat 29.1, SaturatedFat 12.5, Cholesterol 137.4, Sodium 892.8, Carbohydrate 21.2, Fiber 5, Sugar 10, Protein 22.4
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- Lay eggplant slices on paper towels and cover top with salt. Let stand 20 minutes to draw moisture out.
- Meanwhile, coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add chicken and cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic and cook until onion is soft, about 3 minutes more. Add parsley, fines herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper, and stir to coat. Cook 1 minute, until herbs and spices are fragrant.
- Add tomatoes and tomato paste and bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside.
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- Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture.
- Meanwhile, coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Add chicken; cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic; cook, stirring often, until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper; stir to coat. Cook until herbs and spices are fragrant. about 1 minute.
- Add tomatoes and tomato paste; bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside.
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