healthy chicken casserole

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!

https://streaming.hearstdigitalstudios.com/785b64cf-c048-4faa-be1d-36c8fd6a38f2/video_rover_16x9_1080p_hd_1567630124_3781.mp4

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

This Harvest Chicken Casserole Checks ALL The Boxes

This easy, creamy Chicken Bacon Ranch Casserole with rice is a fast all in one meal and a family favorite! A healthy recipe you&#x27;ll make again and again!

Chicken Bacon Ranch Casserole

chicken broth

rice rice

broccoli florets

bacon

¼ pounds boneless skinless chicken breasts

salt

garlic powder (divided)

onion powder (divided)

dill weed (divided)

black pepper (divided)

cayenne pepper (optional)

all-purpose flour

milk (divided)

Greek yogurt

Mozzarella cheese (divided)

cheddar cheese (divided)

Grease

Place a rack in center of oven and preheat oven to 375 degrees F. Lightly grease a deep 9-inch-square baking dish or a 3-quart casserole dish.

Boil

Bring the chicken broth to a boil in a large pot, then add the rice. Return to a boil, add the broccoli to the top of the rice (no need to stir it together), then cover, reduce the heat to low, and let cook 5 minutes. Remove the pot from heat and let sit, covered, for an additional 5 minutes. Most of the cooking liquid should be absorbed and the broccoli should be crisp-tender but still be a little too crunchy to eat.

Cook

Meanwhile, heat a Dutch oven or other large deep pot over medium-low. Add the bacon and let cook until it is crisp and the fat has rendered, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and set aside. Leave the drippings in the pan.

Sauté

Increase the heat to medium high. Add the chicken, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dill weed, and 1/4 teaspoon black pepper. Sauté until the chicken is cooked through and no longer pink in the center, about 4 to 6 minutes, then remove to a plate. Being careful not to burn yourself, wipe the pot clean with a paper towel.

Reduce the heat to medium. In a small bowl or large measuring cup, whisk together the flour and 1/2 cup milk. Pour the mixture into the pot, then add the remaining 1 1/2 cups milk. Cook, stirring constantly until thickened and creamy, 7 to 10 minutes. Remove from the heat and whisk in the remaining 1/4 teaspoon salt, 1/2 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dill weed, 1/4 teaspoon black pepper, and cayenne. Stir in the Greek yogurt, ½ cup Mozzarella cheese, and ½ cup cheddar cheese.

Bake

To the pot, add the rice and broccoli mixture, the reserved chicken, and half of the reserved bacon. Stir gently to combine. Spoon the mixture into the prepared dish and top with the remaining 1/4 cup Mozzarella and 1/4 cup cheddar cheese. Bake 15 minutes, then remove from the oven and sprinkle the remaining bacon over the top. Return to the oven and bake 5 to 10 additional minutes, until the casserole is hot and bubbly. Let stand 10 minutes, then serve.

https://content.jwplatform.com/videos/e5d9lgUa.mp4

This easy, creamy Chicken Bacon Ranch Casserole with rice is a fast all in one meal and a family favorite! A healthy recipe you'll make again and again!

Healthy Chicken and Rice Casserole Recipe with brown rice, broccoli and no canned soup makes one easy baked healthy chicken casserole from scratch.

Healthy Chicken and Rice Casserole Recipe

lb raw boneless & skinless chicken breasts (cubed or 1 lb chicken thighs)

tbsp avocado oil

garlic powder

oregano

black pepper (to taste)

brown rice (rinsed & drained)

stock (low sodium)

1.5 lbs broccoli, chopped

plain yogurt (fat 2+%)

green onion (finely chopped)

cheese (shredded)

Preheat oven to 400 degrees F. Preheat large dutch oven on medium-high heat and swirl oil to coat.

Add raw chicken, garlic powder, oregano, salt, pepper and cook for 5 minutes, stirring occasionally.

Add rice and stock, stir and bring to a boil. Lay broccoli on top and do not stir, cover and bake in the oven for 40 minutes.

Remove from the oven, add yogurt and green onion, stir. Sprinkle cheese on top and bake until cheese has melted. Serve hot.

This Mediterranean Chicken Casserole is loaded with healthy veggies, lots of flavor, and is super easy to prepare!

Mediterranean Chicken Casserole

chicken breast, cubed

salt and pepper ((to taste))

olive oil

farro

tomatoes ((1 can))

garlic

basil

red pepper flakes

onion, diced

zucchini,

red bell pepper, seeded and diced

Kalamata olives, halved

feta cheese

parsley ((for garnish))

Preheat the oven to 350 degrees. Spray a 9x13 casserole dish with nonstick cooking spray.

Place a large skillet with the olive oil over medium-high heat. Add the chicken, season with salt and pepper, and saute to brown the chicken on all sides. The chicken does not need to cook all the way through.

Mix the farro, tomatoes, chicken broth, garlic, oregano, basil, and red pepper flakes in the casserole dish.

Distribute the onion, zucchini, bell pepper, and chicken into the tomato mixture. Cover the casserole dish with aluminum foil.

Bake for 40 minutes.

Carefully remove the casserole from the oven, lift the aluminum foil, and stir. Sprinkle the olives and feta over the top of the casserole. Return the casserole to the oven uncovered. Bake for an additional 10 to 15 minutes.

Allow the casserole to rest for 10 minutes prior to serving. Garnish with parsley prior to serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1684792696/x7doesvnzmk2f6x5gnaq.mp4

Your family will love this hearty Mediterranean Chicken Casserole that’s packed with distinct flavors. This simple recipe includes farro that bakes alongside the casserole and takes less than an hour! Sautee chicken on the stovetop for this yummy dish, or use precooked chicken to help save on time. Either way, this is a healthy casserole that’s easy enough for weeknight dinner but can also be served for weekend entertaining.

This Healthy Chicken Broccoli Casserole recipe is creamy, cheesy, and wonderfully hearty – yet under 250 calories per serving! This chicken broccoli pasta bake omits canned soup, heavy cream and/or butter, using your choice of pasta, and lighter dairy options, for a wholesome, healthy mid-week family casserole!

Healthy Chicken Broccoli Casserole

whole wheat pasta

vegetable or chicken stock (low sodium)

chicken

broccoli

milk

cornstarch

tsp basil (dried)

tsp salt

Ground pepper (to taste)

marble cheese (shredded)

Cooking spray

Preheat oven to 375 degrees F and spray 9 x 13 baking dish with cooking spray. Set aside.

In a large pot, add stock and bring to a boil. Add pasta and cook for 5-6 minutes or al dente, stirring occasionally. Do not drain.

In a small bowl, whisk together milk and cornstarch and add to the pot with pasta along with garlic powder, oregano, basil, salt, red pepper flakes and black pepper. Cook for a few minutes until thickened, stirring once or twice.

Turn off heat and add cooked chicken and broccoli. Stir, transfer to previously prepared baking dish and bake covered for 15 minutes.

Sprinkle with cheese, turn off the oven and “bake” until cheese is melted.

Serve hot.

Warm, comforting and totally satisfying, chicken and mushroom casserole gets a healthy twist with whole wheat pasta, lean chicken breast and creamy plain yogurt.

Chicken and Mushroom Casserole

whole wheat bow-ties (or short pasta of choice)

butter (unsalted)

onion

celery (diced)

salt (divided)

garlic (grated)

mushrooms

flour

chicken broth (low sodium)

plain low fat yogurt

mozzarella cheese (divided)

lemon juice

Worcestershire sauce

pepper

panko

extra virgin olive oil

Pre-heat oven to 350 degrees and spray a 9 x 13 baking pan with cooking spray.

Cook pasta according to package directions and set aside.

Heat butter in a large skillet over medium heat until melted. Stir in onion, celery and 1 teaspoon of the salt. Cook until softened, 3-4 minutes before adding garlic and mushrooms. Continue cooking until mushrooms are soft, 3-4 additional minutes.

Sprinkle flour into the pan and stir for 30-60 seconds or until flour is absorbed into the pan. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until sauce thickens, 7-9 minutes.

In a large bowl, toss together cooked pasta with diced chicken, plain yogurt, remaining 1 teaspoon salt, half of the cheese (1 cup), lemon juice and Worcestershire sauce and pepper. Add in reduced mushroom sauce to the bowl and stir again.

Pour pasta mixture into the prepared baking dish and spread in an even layer.

In a small bowl, mix together remaining 1 cup cheese with panko and olive oil. Sprinkle mixture evenly on top of the casserole. Bake until golden brown and bubbly, 45-50 minutes. Let rest 5-10 minutes before serving to let the casserole settle.

Hi Liz!

I linked to your casserole from my homemade cream of mushroom soup.  Love your work!

XO

Top 6 healthy chicken casserole recipes from across the web

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Harvest Chicken Casserole

Chicken Bacon Ranch Casserole

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Mediterranean Chicken Casserole

Healthy Chicken Broccoli Casserole

Chicken and Mushroom Casserole

Top 6 healthy chicken casserole recipes from across the web

The most viewed healthy chicken casserole 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 Bacon Ranch Casserole

Healthy Chicken and Rice Casserole ...

Mediterranean Chicken Casserole

Healthy Chicken Broccoli Casserole

Chicken and Mushroom Casserole

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