Healthier Chicken Vegetable Casserole

I’m going to be totally honest with you, I did not have high expectations for this dish.  I LOVE the nutrient density in this recipe, but the milk, bean and spice mixture was a little strange to me.  However, I’ve got to admit, this chicken vegetable casserole totally exceeded my expectations and turned out pretty tasty.

I was so glad that I ended up with a lot of leftovers to eat for lunch.  I do not like to take time out of my day to fuss with lunch.  I wish that I could say that I even sometimes forget to eat, but….um….that never happens.  I’m a girl that really likes her food.

This recipe is from my Gourmet Nutrition cookbook (from Precision Nutrition) and was originally made with ground turkey.  However, I’m not a fan of the flavor of ground turkey so I substituted ground chicken instead.  I think it would also be tasty with lean ground beef, so I might give that a go next time and even switch up some of the veggies and throw in zucchini, corn and maybe some green peas.  Yum.

Healthier Chicken Vegetable Casserole

*Adapted from "Ground Turkey Casserole" from Gourmet Nutrition

5 from 2 votes

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8 servings

Author: Amee

Ingredients

• 1/2 cup navy beans drained
• 1 cup milk I used Fairlife 2% milk
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp salt
• 1 cup vegetable broth
• 1 tbsp extra virgin olive oil
• 2 lbs ground chicken
• 1 cup sweet onion finely chopped
• 1 1/2 cups thinly sliced carrots
• 1 1/2 cups fresh asparagus cut into 1 inch pieces (hard bottom stem removed)
• 2 cups grated green cabbage
• 1/2 cup slivered almonds
• 1 1/2 cups low-fat aged white cheddar

Instructions

• Preheat oven to 350 degrees
• Rinse the drained navy beans with water and dump into a blender
• Add half of the milk, coriander, turmeric, and blend until smooth
• Add the rest of the milk and the broth and blend until mixed
• Heat olive oil in a large skillet on medium heat
• Add ground chicken and onion and cook until meat is no longer pink and onions are soft
• Spray a 9x13 casserole dish with olive oil spray and spread the cooked meat on the bottom of the dish
• Add all other ingredients to the dish, including milk mixture and cheese and stir to mix well.
• Bake 40-45 minutes until lightly browned on top.

Tried this recipe?Mention @ameecooks or tag #ameecooks!

This healthier chicken vegetable casserole can be assembled the night before and bake when you’re ready.  Easy peasy.

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Amee Livingston

Hi, I'm Amee and I'm completely obsessed with recipe makeovers! I am a southern girl raised in South Carolina and currently living in the Charlotte, NC area with my husband and two children. I am a personal trainer, cancer exercise specialist, foodie, recipe developer, freelance content creator and breast cancer survivor.

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