Description
A healthy and delicious low-calorie chicken casserole packed with vegetables and lean protein, perfect for a nutritious family meal.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium red bell pepper, diced
1 medium zucchini, diced
3 cups cooked chicken breast, shredded
1 cup low-sodium chicken broth
1 cup fat-free plain Greek yogurt
1/2 cup reduced-fat shredded cheddar cheese
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 cup chopped fresh parsley
1 cup cooked brown rice
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until translucent.
Add minced garlic, sliced carrots, celery, red bell pepper, and zucchini. Cook for 5-7 minutes until vegetables are tender.
In a large mixing bowl, combine cooked vegetables, shredded chicken, cooked brown rice, chicken broth, Greek yogurt, dried thyme, dried oregano, black pepper, and salt. Stir until well mixed.
Transfer the mixture to a 9×13 inch casserole dish and spread evenly.
Sprinkle the reduced-fat shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
Remove from oven and let it cool for 5 minutes.
Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes