CHICKEN EGGPLANT
ALFREDO CASSEROLE
Very good casserole with great flavor and creaminess. Great use of Japanese eggplant which takes on
the flavors of this casserole. It also
helps to bulk up the casserole for hungry appetites. I give a very easy way to cook the eggplant. Loved this casserole! Tasty-tasty!
1 tbsp olive oil (15 mL)
4
cups diced, cooked chicken (1 l)
10
cups cubed Japanese eggplant (2.5 L)
(about 28 oz; 0.79 kg)
1/3 cup
olive oil (75 mL)
1/2 tsp
seasoning salt (2 mL)
3/4 cup grated
Mozzarella cheese (175 mL)
Alfredo
Sauce:
12
oz regular cream cheese (340 g)
1/2 cup Parmesan
cheese (125 mL)
1/2 cup butter
(125 mL)
1
tsp crushed garlic (5 mL)
Preheat
the oven to 375°F (190°C).
In
large skillet, in olive oil and over medium heat, stir-fry chicken briefly and
sprinkle with Montreal
In
large bowl, place eggplant. In small
bowl, combine olive oil and seasoning salt.
Pour over eggplant and toss to coat.
Spread eggplant out on two cookie sheets and roast 25 to 30 minutes, or
until tender. Half way through baking
time, turn the pieces. Add cooked
eggplant to chicken.
Alfredo Sauce: In pot, place cream cheese, Parmesan cheese,
butter and crushed garlic. Melt and
bring to the boil, whisking until smooth.
If the sauce separates, place slightly cooled sauce in blender and
blend. In
9 x 13-inch (23 x 33 cm) baking dish, layer white sauce, chicken eggplant
mixture and repeat. Sprinkle with
Mozzarella or Monterey Jack cheese. Bake
25 minutes or until bubbly and hot.
Helpful Hints: You can boil the eggplant
until tender, if desired. This will
result in softer eggplant (the skin specifically) than the roasted
eggplant. There will also be fewer
calories in the dish as a result of that change.
Yield: 9 servings
1
serving
492.6
calories
28.1
g protein
38.0
g fat
2.5 g fiber
8.6
g net carbs
For
other great Low-Carb, Gluten-Free recipes by the team &
me:
😋Cookbooks "Low-Carbing Among Friends" at
😎Low-Carb.us/TeamsBestRecipes-LosingWeight's.Quick&Easy&Tasty!