Chicken Vegetable Casserole

*Adapted from "Ground Turkey Casserole" from Gourmet Nutrition

Course Main Course

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 329kcal

Author Amee

½ cup navy beans drained
1 cup milk I used Fairlife 2% milk
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon salt
1 cup vegetable broth or chicken broth
1 tablespoon extra virgin olive oil
2 lbs ground chicken ground pork, ground turkey, or lean ground beef would be great, too
1 cup sweet onion finely chopped
1 ½ cups carrots very thinly sliced
1 ½ cups fresh asparagus cut into 1 inch pieces (hard bottom stem removed)
2 cups grated green cabbage I used bagged angel hair slaw
½ cup slivered almonds
8 oz low-fat aged white cheddar shredded fresh from the block

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, about 8 minutes. Drain and set aside.
Spray a 9x13 casserole dish with olive oil spray and spread the cooked meat on the bottom of the dish.
Reserve ½ cup of shredded cheese and add all other ingredients to the dish, including the milk mixture. Stir to mix well and top with remaining cheese.
Bake 40-45 minutes until lightly browned on top.

Add a touch of Dijon mustard. For a subtle tang, blend a small amount of Dijon mustard with the beans, milk, and spices. It will complement the creaminess and add a layer of complexity.

Let the casserole rest. After baking, let the dish rest for a few minutes. This helps the creamy sauce set and makes it easier to serve. I like it even better on the second day!

Make ahead. You can prepare and assemble the baking dish 1 to 2 days in advance and keep it covered in the fridge. Add 10 to 15 minutes to the baking time when you're ready.