Healthy Chicken Casserole

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Olive Oil – 1 TBSP

Chicken – 4 boneless skinless, breasts

Chicken Broth – ¾ cup

Celery – 4 stalks diced

Carrots – 2 large peeled and diced

Onion – 1 medium diced Zucchini – 1 large

Diced Mushrooms – 1 cup diced  

Grape Tomatoes – 12 sliced in ½


Flour –  2 Tbsp (use corn starch, rice or almond flour for gluten-free)

Oil - 2 Tbsp

Skim Milk – 1 cup (or substitute dairy-free milk of choice)

Chicken Broth – ¾ cup

Yogurt - 1/2 cup (low-fat Greek yogurt best because it has more protein) (or substitute Greek cultured coconut milk or diary-free yogurt)

Fresh Rosemary – 1 TBSP

Salt and Pepper to taste


Heat over medium heat 1 TBSP oil in large pan, add chicken skin side down. Cook until skin is browned (about 7 minutes) add ¾ cup broth and all vegetables except tomatoes. Cover and cook on low heat for 40 minutes or until vegetables are softening. In saucepan heat 2 TBSP oil and whisk in flour. When mixed and clumps are gone add milk and broth. Whisk until smooth. Add yogurt and rosemary. Cook on low heat until sauce begins to thicken. Add sauce and tomatoes to chicken and vegetables and cook on low for an additional 15 minutes covered. Serve over brown rice, quinoa or farro.

Servings: 4-6

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