GymKitchen: Chicken Casserole Recipe

Casseroles like this are a lifesaver on busy weeknights, and unlike most casserole recipes, this one is dairy, grain and gluten free. The tender, hearty veggies and chicken are mixed with tomatoes and basil then topped with a sprinkle of toasted ground nuts and nutritional yeast. You get to enjoy delicious flavor while filling up on protein, veggies and fiber that powers your body and energizes your day. Servings: 6

Here’s what you need…

Chicken Casserole

Chicken Casserole

  • 1 teaspoon coconut oil
  • 3 Tablespoons or 45gpine nuts
  • 3 Tablespoons or 45g pecans, chopped
  • 3 Tablespoons¬†Nutritional Yeast Seasoning
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1 yellow onion, chopped
  • 2 bell peppers, chopped
  • 2 eggplants, chopped, skin on for fiber
  • 2 cups roasted chicken, cubed
  • 1 (28oz) can or 3.5 cups crushed tomatoes w/basil
  • 3 Tablespoons fresh basil, chopped or to taste
  • 1/4 cup or 2oz white wine
  1. Preheat the oven to 350 degrees F.
  2. In a small skillet, place the coconut oil over medium heat. Add the pine nuts and pecans. Saute until golden brown. Remove from heat and pulse in a food processor with the nutritional yeast. Set the nut mixture aside.
  3. In a large skillet, place the olive oil over medium heat. Add the garlic and onions and cook for 5 minutes. Add the pepper and eggplant and continue to cook for 5 minutes.
  4. Mix in the chicken, tomatoes, basil and wine. Bring to a boil, then simmer for 5 minutes.
  5. Spread the chicken and veggie mixture into the prepared casserole pan. Evenly sprinkle the nut mixture over the top of the casserole. Cover with foil and bake for 50 minutes. Remove the foil and bake for another 10 minutes. Happy #gymkitchen eating!

Approximate Nutritional Analysis: One serving equals: 350 calories, 26g carbohydrate, 13g fat, 30g protein, 384mg sodium, 9g fiber.

Chicken Casserole nutrition breakdown

Chicken Casserole nutrition breakdown

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