Chicken Vegetable Casserole

Name: Chicken Vegetable Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Cuisine: American
Ingredients: ½ cup Navy Bean (½ cup navy beans drained); 1 cup Whole Milk (1 cup milk I used Fairlife 2% milk); 1 tsp Ground Turmeric (1 tsp turmeric); 1 tsp Ground coriander (1 tsp ground coriander); 1 tsp Table Salt (1 tsp salt); 1 cup Chicken Broth (1 cup vegetable broth or chicken broth); 1 tbsp Extra Virgin Olive Oil (1 tbsp extra virgin olive oil); 2 lb Chicken (2 lbs ground chicken or lean ground turkey); 1 cup Yellow Onion (1 cup sweet onion finely chopped); 1 ½ cup Carrot (1 ½ cups carrots very thinly sliced); 1 ½ cup Asparagus (1 ½ cups fresh asparagus cut into 1 inch pieces (hard bottom stem removed)); 2 cup Cabbage (2 cups grated green cabbage I used bagged angel hair slaw); ½ cup Almond (½ cup slivered almonds); 8 oz White Cheddar Cheese (8 oz low-fat aged white cheddar shredded fresh from the block)

An American-style baked casserole featuring ground chicken and a variety of vegetables (carrots, asparagus, cabbage) in a creamy sauce made from blended navy beans and milk, topped with cheddar cheese and almonds.

60 minAmerican

Servings8

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Ingredients

For 8 servings

Navy Bean½ cup · ½ cup navy beans drained
Whole Milk1 cup · 1 cup milk I used Fairlife 2% milk
Ground Turmeric1 tsp · 1 tsp turmeric
Ground coriander1 tsp · 1 tsp ground coriander
Table Salt1 tsp · 1 tsp salt
Chicken Broth1 cup · 1 cup vegetable broth or chicken broth
Extra Virgin Olive Oil1 tbsp · 1 tbsp extra virgin olive oil
Chicken2 lb · 2 lbs ground chicken or lean ground turkey
Yellow Onion1 cup · 1 cup sweet onion finely chopped
Carrot1 ½ cup · 1 ½ cups carrots very thinly sliced
Asparagus1 ½ cup · 1 ½ cups fresh asparagus cut into 1 inch pieces (hard bottom stem removed)
Cabbage2 cup · 2 cups grated green cabbage I used bagged angel hair slaw
Almond½ cup · ½ cup slivered almonds
White Cheddar Cheese8 oz · 8 oz low-fat aged white cheddar shredded fresh from the block

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Steps

1Preheat oven to 350 degrees.
2Rinse the drained navy beans with water and dump into a blender.
3Add half of the milk, coriander, turmeric, and blend until smooth.
4Add the rest of the milk and the broth and blend until mixed.
5Heat olive oil in a large skillet on medium heat.
6Add ground chicken and onion and cook until meat is no longer pink and onions are soft, about 8 minutes. Drain and set aside.
7Spray a 9x13 casserole dish with olive oil spray and spread the cooked meat on the bottom of the dish.
8Reserve 1/2 cup of shredded cheese and add all other ingredients to the dish, including the milk mixture. Stir to mix well and top with remaining cheese.
9Bake 40-45 minutes until lightly browned on top.