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ITALIAN CHICKEN CASSEROLE

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Makes 6 servings.



Ingredients Needed For ITALIAN CHICKEN CASSEROLE
* 1 14-1/2-ounce can no salt added stewed tomatoes, undrained
* 1 6-ounce can no salt tomato paste
* 1 cup sliced fresh Mushrooms
* 1/2 cup water
* 2 teaspoons Italian seasoning
* 2 teaspoons ground black pepper, divided
* 1 medium Eggplant, thinly sliced into 1/4-inch slices
* Vegetable cooking spray
* 1 teaspoon garlic powder
* 1 pound ground Chicken
* 3/4 teaspoon salt
* 3 cups cooked rice (cooked without salt or fat)
* 1 cup low-fat low-salt ricotta cheese, divided
* 1 cup (4 ounces) part skim milk shredded mozzarella, divided

Directions To Prepare ITALIAN CHICKEN CASSEROLE
Combine stewed tomatoes, tomato paste, Mushrooms, water, Italian seasoning, 1 teaspoon pepper and garlic powder in 2- to 3-quart saucepan. Simmer over medium-low heat 15 to 20 minutes; set aside to cool.



Coat large skillet with cooking spray; place over medium-low heat until hot. Cook Eggplant slices 6 to 8 minutes or until soft. Reapply cooking spray as necessary. Transfer to warm plate; set aside.



Sprinkle Chicken with salt and remaining 1 teaspoon pepper. Recoat skillet with cooking spray; place over medium-high heat until hot. Cook Chicken 2 to 4 minutes, stirring occasionally until Chicken is no longer pink. Combine sauce with cooked rice.



Cover bottom of 8-inch square baking dish coated with cooking spray with Eggplant slices. Top with half of Chicken; 1-1/2 cups rice mixture, 1/2 cup ricotta cheese and 1/2 cup mozzarella Cheese. Repeat layers. Bake at 350 degrees 20 to 30 minutes or until Cheese is melted and lightly browned.


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Tuesday, December 12, 2017, 4:39 am


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