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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 393.6
  • Total Fat: 6.2 g
  • Cholesterol: 11.2 mg
  • Sodium: 410.9 mg
  • Total Carbs: 58.3 g
  • Dietary Fiber: 7.0 g
  • Protein: 25.7 g

View full nutritional breakdown of Chicken Parmesan Casserole calories by ingredient
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Chicken Parmesan Casserole

Submitted by: CRAZYDOGLADYBO
Chicken Parmesan Casserole

Introduction

This is a great recipe to use up leftovers. I mainly use chicken, but have also used turkey. I switch up the vegetables, use any kind that you like. This is a great recipe to use up leftovers. I mainly use chicken, but have also used turkey. I switch up the vegetables, use any kind that you like.
Number of Servings: 7

Ingredients

    6 cups cooked brown rice
    4 cups chicken stock
    2 cups partially steamed broccoli
    2 cups partially steamed cauliflower
    2 cups kale, shredded
    1 medium zucchini, diced
    1 medium summer squash, diced
    12 ounces boiled chicken, diced
    1 cup non fat milk
    4 tbsp corn starch
    1 cup water
    1 tsp dried thyme
    1 tsp dried sage
    2 tsp garlic powder
    Fresh ground pepper
    2 tsp kosher salt
    2 oz parmesan cheese

Directions

Cook 2 cups brown rice in 2 cups chicken stock and one cup water for 50 minutes (You use only six cups of the cooked rice). Steam cauliflower and broccoli for about 5 to 10 minutes. If you like your veggies crunchy skip this step. Shred kale and dice chicken. Bring 2 cups chicken stock and one cup non fat milk to a boil, disolve 4 tbsp corn starch in one cup water and add to boiling stock, stir.

Pre heat oven to 325.

Combine rice, veggies, chicken and spices in large bowl. Pour corn starch mixture over top, combine and put in large lasagna pan. Top with the shredded 2 ounces of parmesan cheese. Bake in oven 30 to 45 minutes.

Makes 7 10 to 15 ounce servings

Number of Servings: 7

Recipe submitted by SparkPeople user CRAZYDOGLADYBO.






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