Tomato Casserole with Spinach, Pesto, Ground Chicken Breast, & Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Medium tomatoes4-6 Roma Tomatoes2 Bags fresh spinach1 Package of Purdue ground chicken breastProgresso Italian style breadcrumbs, 1/4 cupClassico Pesto, 1/4 cup16 oz of sliced baby bella mushroomsKraft reduced fat Parmesan cheese, 4 tspKraft Fat Free shredded cheddar cheese 1/2 cupSargento Reduced Fat (or 2% milk fat) shredded cheddar, 3/4 cup
1. Boil the spinach to cook. Drain. Chop. Set aside.
2. Brown the ground chicken breast over medium low heat and add any seasonings you like. I use Worcestershire sauce. Once mostly cooked, add rinsed mushrooms and reduce heat to low. Stir,
3. Add the spinach and stir into mushroom chicken mixture. Once mixed nicely, add the progresso breadcrumbs and pesto. Stir well. Add Parmesan cheese. Turn heat to its lowest setting.
4. Rinse the tomatoes. Cut the 2 larger tomatoes into slices. Get a large baking dish (no cover needed), spray lightly with Pam, and line the bottom with the tomato slices.
5. Add half of the spinach chicken mushroom mixture on top of the tomatoes, evenly.
6. Cut the Roma tomatoes into slices. Add a layer with them over the spinach chicken mushroom layer.
7. Use the remaining chicken mixture and place over roma tomatoes layer.
8. Mix the fat free and reduced fat shredded cheddar cheese (fat free will not melt well without the cheese with fat around it. Fat free cheese is used to help reduce calories while still getting the cheesy layer on top). Once mixed, sprinkle evenly over the top of the dish.
9. Bake at 375 uncovered for 25 minutes, checking occasionally. Cheese should be melted and tomatoes baked..
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MEGGIC.
2. Brown the ground chicken breast over medium low heat and add any seasonings you like. I use Worcestershire sauce. Once mostly cooked, add rinsed mushrooms and reduce heat to low. Stir,
3. Add the spinach and stir into mushroom chicken mixture. Once mixed nicely, add the progresso breadcrumbs and pesto. Stir well. Add Parmesan cheese. Turn heat to its lowest setting.
4. Rinse the tomatoes. Cut the 2 larger tomatoes into slices. Get a large baking dish (no cover needed), spray lightly with Pam, and line the bottom with the tomato slices.
5. Add half of the spinach chicken mushroom mixture on top of the tomatoes, evenly.
6. Cut the Roma tomatoes into slices. Add a layer with them over the spinach chicken mushroom layer.
7. Use the remaining chicken mixture and place over roma tomatoes layer.
8. Mix the fat free and reduced fat shredded cheddar cheese (fat free will not melt well without the cheese with fat around it. Fat free cheese is used to help reduce calories while still getting the cheesy layer on top). Once mixed, sprinkle evenly over the top of the dish.
9. Bake at 375 uncovered for 25 minutes, checking occasionally. Cheese should be melted and tomatoes baked..
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MEGGIC.
Nutritional Info Amount Per Serving
- Calories: 169.1
- Total Fat: 6.3 g
- Cholesterol: 36.3 mg
- Sodium: 390.6 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 2.4 g
- Protein: 19.0 g
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