1000 Hwy 35 North, Suite 8
Benton, AR 72019
(501) 315- 4008

Chicken Casserole

Low Fat Chicken Casserole - Fiona Haynes

Chicken Casserole

Here’s a nice, warming chicken and vegetable casserole that’s a meal in itself.Serve with some extra vegetables if you like.      Serves 4

  • 4 skinless, boneless chicken breasts
  • 1/4 cup flour
  • Freshly ground black pepper
  • 1 tbsp oregano/mixed Italian herbs
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 1 stick celery, sliced
  • 8 ounces baby carrots
  • 8 ounces mushrooms, sliced (optional)
  • 1 large potato, cut into 1-inch chunks
  • 1 1/2 cups fat-free, low sodium chicken broth
  • 1/2 cup white wine
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes

Preheat oven to 350 degrees.

Coat chicken breasts in a mix of flour, black pepper and Italian herbs. Heat oil on medium high in a large Dutch oven. Brown both sides of chicken breasts, then remove and set aside. Add onion, celery, carrots, mushrooms and potatoes and 1-2 tablespoons of the chicken broth. Sauté vegetables until softened. Add remaining chicken broth and white wine. Bring to a boil, then reduce heat to a simmer.

Return chicken breasts to Dutch oven. Cover with tight-fitting lid and move to preheated oven. Cook for 45 minutes.

Per Serving: Calories 343, Calories from Fat 52, Total Fat 5.8g (sat 1g), Cholesterol 82mg, Sodium 177mg, Carbohydrate 34.5g, Fiber 5.2g, Protein 38.3g