Tomato Casserole with Spinach, Pesto, Ground Chicken Breast, & Mushrooms
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Tomato Casserole with Spinach, Pesto, Ground Chicken Breast, & Mushrooms calories by ingredient
Introduction
Similar to stuffed tomatoes without the torture of digging the inner tomato out Similar to stuffed tomatoes without the torture of digging the inner tomato outNumber of Servings: 8
Ingredients
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2 Medium tomatoes
4-6 Roma Tomatoes
2 Bags fresh spinach
1 Package of Purdue ground chicken breast
Progresso Italian style breadcrumbs, 1/4 cup
Classico Pesto, 1/4 cup
16 oz of sliced baby bella mushrooms
Kraft reduced fat Parmesan cheese, 4 tsp
Kraft Fat Free shredded cheddar cheese 1/2 cup
Sargento Reduced Fat (or 2% milk fat) shredded cheddar, 3/4 cup
Directions
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.
Member Ratings For This Recipe
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ZRIE014
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MRSFTED