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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

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.