Baked Chicken and Vegetable Casserole

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This Baked Chicken and Vegetable Casserole is a hearty and nutritious dish packed with chicken, fresh vegetables, and creamy mozzarella. Perfect for a family dinner, this dish is sure to become a favorite. Let’s get cooking!

Preparation Time

  • Preparation: 20 minutes
  • Cooking: 40 minutes
  • Total: 1 hour

Ingredients

  • 4 eggs
  • 2 tbsp quark (or cottage cheese)
  • Fresh dill, chopped
  • 1 zucchini, sliced
  • 1 onion, chopped
  • Olive oil
  • 2 cloves of garlic, minced
  • 2 chicken fillets, diced
  • 100g mushrooms, sliced
  • 1 tomato, sliced
  • 150g mozzarella, shredded
  • Salt and pepper to taste
  • Fresh basil, chopped
  • Fresh parsley, chopped

Directions

  1. Prepare the Egg Mixture:
    • In a large bowl, beat the 4 eggs with a pinch of salt.
    • Add 2 tbsp of quark and mix well.
    • Stir in the chopped dill. Set aside.
  2. Prepare the Zucchini:
    • Slice the zucchini and place it in a bowl.
    • Sprinkle with salt and let it sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
  3. Sauté the Vegetables:
    • Heat a drizzle of olive oil in a skillet over medium heat.
    • Add the chopped onion and sauté until translucent, about 3-4 minutes.
    • Add the minced garlic and cook for another minute.
    • Add the diced chicken fillets to the skillet and cook until browned and cooked through, about 5-6 minutes.
    • Add the sliced mushrooms and cook until tender, about 3-4 minutes.
    • Season with salt and pepper to taste. Remove from heat.
  4. Assemble the Casserole:
    • Preheat your oven to 180°C (350°F).
    • Grease a baking dish with olive oil.
    • Layer the bottom of the baking dish with the zucchini slices.
    • Spread the sautéed chicken and vegetable mixture over the zucchini.
    • Arrange the tomato slices on top.
    • Pour the egg mixture evenly over the vegetables and chicken.
    • Sprinkle the shredded mozzarella over the top.
    • Season with additional salt, pepper, chopped basil, and parsley.
  5. Bake:
    • Bake in the preheated oven for 40 minutes, or until the top is golden brown and the casserole is set.
  6. Serve:
    • Allow the casserole to cool slightly before slicing.
    • Serve warm and enjoy!

Serving Suggestions

This casserole pairs well with a fresh green salad or steamed vegetables. It’s perfect for a family dinner or meal prep for the week.

Cooking Tips

  • Make sure to pat dry the zucchini slices to prevent excess moisture in the casserole.
  • Feel free to add other vegetables like bell peppers or spinach for added flavor and nutrition.

Nutritional Benefits

This dish is packed with protein from the chicken and eggs, along with a variety of vitamins and minerals from the fresh vegetables. It’s a balanced meal that provides essential nutrients.

Dietary Information

  • Gluten-Free
  • Low-Carb

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe

This Baked Chicken and Vegetable Casserole is easy to make, delicious, and packed with nutritious ingredients. It’s a perfect comfort food that the whole family will love.

Conclusion

I hope you enjoy making and eating this delicious Baked Chicken and Vegetable Casserole. It’s a simple yet flavorful dish that’s perfect for any occasion. Happy cooking and bon appétit!