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close up of chicken casserole in a baking dish

Healthier Chicken Vegetable Casserole

*Adapted from "Ground Turkey Casserole" from Gourmet Nutrition
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 316kcal
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
  • 1 tablespoon extra virgin olive oil
  • 2 lbs ground chicken
  • 1 cup sweet onion finely chopped
  • 1 ½ cups thinly sliced carrots
  • 1 ½ cups fresh asparagus cut into 1 inch pieces (hard bottom stem removed)
  • 2 cups grated green cabbage
  • ½ cup slivered almonds
  • 1 ½ cups low-fat aged white cheddar


  • 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.


Calories: 316kcal | Carbohydrates: 13g | Protein: 29g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 105mg | Sodium: 641mg | Potassium: 926mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4372IU | Vitamin C: 10mg | Calcium: 181mg | Iron: 2mg