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Diabetes Forecast

The Healthy Living Magazine

Baked Cheesy Chicken Veggie Casserole

Per Serving

Baked Cheesy Chicken Veggie Casserole

Makes: 10 servings
Serving Size: 1 1/2 cups
Calories 360
Fat 7 g
Saturated Fat 3.1 g
Trans Fat 0 g
Carbohydrate 44 g
Fiber 8 g
Sugars 7 g
Cholesterol 60 mg
Sodium 270 mg
Potassium 610 mg
Protein 33 g
Phosphorus 555 mg
Choices: Starch 2.5, Nonstarchy Vegetable 1, Lean Protein 3
  • Makes: 10 servings
  • Serving Size: 1 1/2 cups
  • Preparation Time: 10 minutes
  • Cooking Time: About 20 minutes

Ingredients

Nonstick cooking spray
1 Tbsp. extra-virgin olive oil
1 lb. ground chicken breast
2 cups halved and sliced zucchini (about 1 medium zucchini)
2 cups sliced mushrooms
2 cloves garlic, minced
1 (28-oz) can low-sodium diced tomatoes, undrained
2 cups canned low-sodium crushed tomatoes, undrained
1 lb. thick whole-wheat linguine, cooked for 8 minutes
2 cups grated reduced-fat Italian cheese blend
2 cups fat-free ricotta cheese
2 Tbsp. chopped fresh parsley (optional)

Directions

  1. Preheat the oven to 350° F.
  2. Spray a 9-by-13-inch baking dish with nonstick cooking spray; set aside.
  3. Place the olive oil in a large sauté pan over medium-high heat and add the chicken. Cook until the chicken becomes opaque.
  4. Add the zucchini, mushrooms, and garlic and sauté until they begin to soften. Do not cook all the way through—the dish will be baked, and they will continue to cook. Add both types of tomatoes and mix well.
  5. Mix the partially cooked pasta and the chicken-vegetable mixture together. Place in the baking dish.
  6. Mix the Italian cheese blend and the ricotta together and spoon on top of the casserole dish. Place in the preheated oven and bake until bubbly, about 20 minutes. If desired, sprinkle with chopped parsley and serve.

Recipe adapted from Complete Month of Meals Collection: Hundreds of Diabetes-Friendly Recipes and Nearly Limitless Meal Combinations. Available at shopdiabetes.org, 800-232-6733, or bookstores nationwide.

 
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