Healthier Chicken Vegetable Casserole

*Adapted from "Ground Turkey Casserole" from Gourmet Nutrition
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author Amee Livingston


  • 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


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