healthy casserole recipes

This Harvest Chicken Casserole from Delish.com will be you new favorite weeknight dinner. 

Harvest Chicken Casserole

tbsp. extra-virgin olive oil, divided,

lb. boneless skinless chicken breasts

Kosher salt

black pepper

onion, chopped

sweet potatoes,

brussels sprouts,

garlic,

thyme leaves

paprika

cumin

c. low-sodium chicken broth, divided

c. cooked wild rice

cranberries

c. sliced almonds

To help everyone asking about nutritional value...
I used all the same ingredients EXCEPT I used 1/2 cup of walnuts instead of sliced almonds (no more left at store).  For the wild rice, I used Lundbergs Wild Blend Rice which I also cooked in the low-sodium broth and cooked 5 cups instead of 6. For cranberries, I used Ocean Spray dried cranberries with 50% less sugar.

I plugged every item into my fitness pal.  Out of eight servings, ONE serving has:

Calories: 428
Total fat: 11.7g
Sat fat: 1.4
Cholesterol: 85mg
Sodium: 99mg
Total Carbohydrates: 50.6g
Dietary Fiber: 8.6g
Sugar: 8.4g
Protein: 31.8g

I would also recommend marinating the chicken for several hours (preferably all day or night before) and cutting into small cubes before cooking. I marinated mine in a little Italian salad dressing with some salt, pepper, and garlic powder (Italian dressing might sound a little strange, but trust me, it's really good!). 

Also, the baking time at the end, the 15-18 minutes, I think it's too long and it dried out the top half of the casserole. If I had to do it again, I would put in the oven for maybe 5 to 8 minutes, just to heat up the walnuts and cranberries.

Delicious!! I’ve made this twice now, once as written and once with a couple of changes. The second time I  subbed slices of apple chicken sausage for the chicken (1 lb), added 2 large Honeycrisp apples (peeled and cubed), and topped it with honey roasted sliced almonds instead of plain. It turned out amazing! The original recipe was very good too, you can make it to suit your own tastes!

I thought this was wonderful. My family loved it too. It was hearty, satisfying, and flavorful. Given some reviewers said they found it tasteless, I would just recommend seasoning and tasting as you go to make sure it is to your liking. I didn't think it needed anything additional ingredients-wise but I tasted along the way and adjusted the spices/seasoning if I felt it needed more of one of the listed ingredients. Hope this is helpful.

The prep took a bit longer than advertised, but this is really really tasty. I also added feta cheese which was a good choice.

Liked it! Prep definitely way longer than what is advertised, but all in all good! Used 3 cups of rice instead, and 4 sweet potatoes!

First, this was delicious. I made it exactly as written, with two exceptions: One, I used a rice blend called &#34;ruby wild blend&#34; with like four different kinds of rice in it. Two, I mistakenly put the entire half-cup of chicken broth into the skillet with the veggies, rather than reserving half of it to put into the casserole dish.

Second, it took me significantly longer than the time estimate. I admit to being a home cook of no distinction, but wow this was a big time investment.

My husband and I both loved it. The portions are generous, and it&#39;s very filling. Will make again, but due to the amount of time involved, it won&#39;t become a new staple in our house. Next time, I might try another reviewer&#39;s suggestion of adding apple -- that sounds great.

This was such a great, flavorful, filling dish!  Easy to make and pretty cheap as well.  I do not like Brussels sprouts, but the variety of seasonings and other flavors definitely made me enjoy eating them.  Absolutely saving this recipe for the future!

I have made this tray bake twice now, once with chicken thighs and once pork, I velveted the pork so it would stay moist the pork did. Loved all  the ingredients, it was a really fun dish to eat, this is now in my recipe card file thankyou, it works in spring too...hehehe

I’m reading the reviews. You know you don’t have to cook it EXACTLY as it says. You can add your own ingredients &amp; seasonings to make it taste great.

Fantastic - the vegetables were tender, and very flavorful. It is a definite "let's have this again" meal.

We loved this tonight. We did a few things different, though. We used quinoa instead of rice and roasted the veggies instead of sauté, and we left the chick broth out (to keep our roasted veggies from getting soggy). We also added a little cheese on top to add some fat. Also, added some smoked paprika.

So I recommend cooking the Brussels sprouts separate from the sweet potatoes. Sweet potatoes just take a long time to cook and I had to add extra broth so they didn’t burn but the sprouts started getting bitter. In the end I saved it and it was delightful but I wouldn’t follow this recipe exactly

Loved this recipe!  I ended up adding more chicken broth, about a cup total.  I also only used 2 cups of cooked wild rice, mainly to make it have less carbs.

Love it!  We did it in a slow cooker instead of oven with 2 chicken bouillon cubes and at least 2x all the spices.  You can also cook the Brussels sprouts in bacon and include that

This recipe is wonderful! It makes a lot more than our family can eat so I put it in containers and have it for lunch throughout the week!

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Full of ALL the best stuff, ready to feed a crowd.

This Harvest Chicken Casserole Checks ALL The Boxes

All the flavors of classic Mexican enchiladas but without all the hassle! This easy dump and bake casserole recipe requires little prep and is so cheesy and delicious! Amazing comfort food for the whole family!

Chicken and Rice Enchilada Casserole

yellow onion, diced

green bell pepper, diced

yellow corn*

lbs boneless skinless chicken breasts, chopped

Tbsp chili powder

white rice**

chicken broth

tsp sea salt,

Colby Jack cheese, grated***

Avocado

Cilantro

Sour Cream

Salsa

Creamy Chicken Noodle Casserole with luscious creamy sauce and veggies makes for a belly-filling inviting meal!

Creamy Chicken Noodle Casserole (Gluten-Free, Dairy-Free)

oz gluten-free noodles

avocado oil

onion

carrot

celery (chopped)

baby bella mushrooms (chopped)

garlic (minced)

Italian seasoning

chicken broth (I use low-sodium)

coconut milk

flour flour

tbsp rice vinegar or lemon juice

¾ tsp sea salt (to taste)

peas (thawed)

lbs boneless skinless chicken breasts (chopped)

grated mozzarella or cheddar cheese

Preheat the oven to 375 degrees Fahrenheit. 

Cook the noodles according to the instructions on the package. Drain into a colander and set aside.

Add the avocado oil to a large skillet and add the onion, carrot, celery, garlic and mushrooms. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 8 minutes.

Add the chopped chicken breasts and continue cooking, stirring occasionally, until the chicken has browned.

Add the rest of the ingredients and stir well. Bring to a full boil and cook, stirring occasionally, until the sauce is thick, about 8 to 10 minutes.

Transfer the cooked noodles to a large (13” x 9”) casserole dish, along with the sauce. Note: if you’re adding cheese, you can either stir it in with everything or sprinkle it on top.

Stir everything together and bake in the preheated oven for 20 to 30 minutes, until much of the sauce has been absorbed by the noodles.

This 7-ingredient casserole is a low carb and keto version of my favorite mushroom swiss burger, with just 6g net carbs per serving. Deep savoriness from mushrooms and ground beef combined with distinct goat cheese flavors make this casserole a crowd-pleasing dinner. For more tasty ideas, see Casserole Recipes.

Mushroom Cheeseburger Casserole

beef ((Note 1))

mushrooms, sliced ((Note 2))

swiss cheese, finely chopped ((Note 3))

goat cheese ((Note 4))

scallions ((Note 5))

table salt

Prepare: Preheat oven to 375 F. Set aside 8x8 inch baking dish (Note 6).

Cook Beef &amp; Mushrooms: Add beef and salt to high-sided pan (Note 7) over high heat. Crumbling beef with stiff utensil, cook until browned and releasing liquid, a few minutes. Keeping everything in pan, add mushrooms and garlic. Cook until mushrooms are shrunken and most of released liquid has evaporated, stirring occasionally, 6 to 8 minutes. The only remaining liquid should be beef grease.

Assemble Casserole (Note 8): Transfer beef-mushroom-garlic mixture to baking dish (Note 9). Stir in goat cheese and 2/3 of swiss cheese until well-mixed with beef and mushrooms; goat cheese should melt quickly, nicely coating other ingredients. Evenly sprinkle scallions on top, then distribute remaining 1/3 of swiss cheese over them. Arrange surface of casserole so it&#039;s flat and even.

Bake &amp; Serve: Transfer baking dish to oven. Bake uncovered at 375 F until casserole is very hot, bubbling up sides, and cheese is completely melted, about 15 minutes. Let casserole cool at room temperature for 5 minutes, then cut into 4 equal portions. Serve hot (Note 10), and store any leftovers (Note 11).

Very good - I added riced cauliflower as a bottom layer

Made this tonight for my wife and I and it did not disappoint! The goat cheese and Swiss gave it so much flavor. With salt the only seasoning you were able to taste all the ingredients. This is definitely on my go to list now! Thanks for the great recipe.

I drained the grease 😩 then added 1/2 cup beef broth. Omg this was amazing! Going to make it again!

This was a hit with my family! I used cream cheese instead of goat, since that’s what I had already. My husband said that he’ll be requesting this regularly. Thank you for the recipe.

I would not call this a casserole. I had to pull some bread out of the freezer so this dried out dish had something to stick to. The flavors were great but the feta did not melt. I did not have the time to redo the recipe to make something of it. Sorry for the complaints. Wish I had not put in oven.

I wanted to love this but it was very bland. I ended up adding a ton of extra spices to it.

This was absolutely delicious and very filling.  I made it with goat cheese and mozzarella (not a fan of Swiss.)  This will be in my list of favorites.

Just made this tonight for my hubby and I.  Super delicious and I'm not a fan of mushrooms!  I used a pound and a half of ground beef and I forgot to pick up scallions so I diced sweet onion and cooked them with the meat, added a bit more garlic. Needless to say I used a slightly bigger baking dish.  We both loved this and I will be making it again.

I am always looking for tasty low carb options and have a husband who could care less.  Made this today and cooked  eggs noodles for my husband.  We both thought it was delicious.  Thanks for another meal in the rotation.

I always follow the recipe as written the first time. Then if I make it again I may change it up. This was very bland to me. Easy to make but will be adding more flavor and spices next time. But it was a good base for future. Thank you for sharing.

I tried this based on rave reviews.. followed the recipe exactly as written and thought it had very little flavor and just bland.
I really wanted to like it!

I added riced cauliflower to this and it was yummy!

Made this recipe. Very good, but my husband thought it was a little dry. I Agee with him.Not sure what to use for a little moisture, other than beef broth. I substituted the Goat  cheese with provolone and gotta cheese. I will definitely make this again.

I made this last night for a church group and liked it so much that I'm making it again tonight for some that's coming over for dinner. I did add caramelized onions. All the ladies asked for the recipe!

Delicious!! I made for my diabetic mother and even my 12 year old and picky 13 year old loved it and both had seconds!!

Delicious!  I doubled the recipe in 13 x 9 pan and paired it with creamy garlic zoodles. I added sundried tomatoes to casserole and red pepper flakes.  Good enough for company.

This Healthy Spinach Artichoke Chicken Casserole is total comfort food. It’s easy to make, packed with protein, brimming with spinach and artichoke hearts and full of flavor.

Healthy Spinach Artichoke Chicken Casserole

chicken breast,

avocado oil or melted grass-fed butter or ghee

organic whole milk cottage cheese

sour cream

Italian parsley

mineral-rich salt (my favorite salt)

garlic granules or garlic powder

thyme

lemon

fresh organic spinach

artichoke hearts, halved (drain and discard liquid!)

Preheat oven to 375 degrees F. Grease a...

Preheat oven to 375 degrees F. Grease a 1 1/2 qt. casserole dish with healthy fat of choice and set aside.

In a large mixing bowl, add cooked shredded chicken,...

In a large mixing bowl, add cooked shredded chicken, healthy fat of choice, cottage cheese and sour cream. Give it a quick stir to combine. Add 1 1/2 cups shredded cheese, parsley, sea salt, garlic, thyme, lemon juice and lemon zest. Stir until fully combined and evenly distributed. Gently fold in the spinach and artichoke hearts just until combined. Pour mixture into the greased casserole dish and sprinkle the remaining 1/2 cup shredded cheese over the top of the casserole.

Bake at 375 degrees F for 40-50 minutes, or...

Bake at 375 degrees F for 40-50 minutes, or until the cheesy top is lightly golden brown.

Let the casserole sit for 10 minutes before...

Let the casserole sit for 10 minutes before serving.

I made this tonight not only was it delicious but super easy to make! It was well received! TY

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Harvest Chicken Casserole

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Top 5 healthy casserole recipes recipes from across the web

The most viewed healthy casserole recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Harvest Chicken Casserole

Chicken and Rice Enchilada Casserol...

Creamy Chicken Noodle Casserole (Gl...

Mushroom Cheeseburger Casserole

Healthy Spinach Artichoke Chicken C...

The most viewed healthy casserole recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine