Vegetable and Chicken Casserole Recipe

This Vegetable and Chicken Casserole is a hearty, flavorful dish that combines tender chicken, fresh vegetables, and a cheesy egg batter for a delicious and nutritious meal. Perfect for family dinners or meal prepping, this casserole is versatile and easy to make, packed with protein, and loaded with veggies. It’s baked to golden perfection and can be served warm or at room temperature, making it an excellent option for any occasion. Let’s get started!

Why You’ll Love This Casserole

This casserole is the perfect blend of comfort and nutrition, with a variety of vegetables, protein-rich chicken, and a light, cheesy egg base. The addition of mozzarella cheese adds a creamy texture, while the sautéed garlic, onions, and herbs infuse the dish with aromatic flavors. It’s a great way to use up any leftover vegetables, and the recipe is flexible enough to suit your taste preferences.

Ingredients (Serves 6-8)

• Eggs: 4
• Salt: 1/2 teaspoon
• Milk: 125 ml (1/2 cup)
• Flour: 113 g (4 oz)
• Spring Onions: 28 g (1 oz), chopped
• Mozzarella Cheese: 85 g (3 oz), shredded (plus extra for topping)
• Potatoes: 3, peeled and grated
• Zucchini: 1, grated
• Red Onion: 1, finely chopped
• Olive Oil: For sautéing
• Garlic: 2 cloves, minced
• Chicken Fillet: 1, chopped
• Mushrooms: 150 g (1/3 pound), sliced
• Sweet Fresh Pepper: 1, chopped
• Salt: 1 teaspoon (for seasoning)
• Black Pepper: To taste
• Sweet Paprika: 1/2 teaspoon
• Olives: 28 g (1 oz), sliced
• Cherry Tomatoes: 28 g (1 oz), halved

Nutritional Information (Per Serving)

• Calories: 220
• Protein: 18 g
• Carbohydrates: 14 g
• Dietary Fiber: 2 g
• Sugars: 3 g
• Fat: 11 g
• Saturated Fat: 4 g
• Cholesterol: 140 mg
• Sodium: 450 mg

Step-by-Step Instructions

Step 1: Prepare the Base

1. In a large bowl, whisk together the eggs, 1/2 teaspoon of salt, and milk until well combined.
2. Gradually add the flour, whisking continuously until you have a smooth batter with no lumps.
3. Stir in the chopped spring onions and shredded mozzarella cheese, mixing until evenly distributed.

Step 2: Prepare the Vegetables

1. Grate the potatoes and zucchini. Place the grated vegetables in a clean towel or cheesecloth and squeeze out the excess moisture to prevent the casserole from becoming too watery.
2. Add the grated vegetables to the egg mixture, stirring until well incorporated.

Step 3: Sauté the Aromatics

1. Heat a drizzle of olive oil in a skillet over medium heat.
2. Add the chopped red onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent, stirring occasionally.

Step 4: Cook the Chicken and Mushrooms

1. Add the chopped chicken fillet to the skillet with the onions and garlic. Cook for 4-5 minutes, stirring occasionally, until the chicken is no longer pink.
2. Add the sliced mushrooms and chopped sweet fresh pepper. Continue cooking for another 5 minutes until the vegetables are tender and the mushrooms have released their moisture.
3. Season with 1 teaspoon of salt, black pepper to taste, and 1/2 teaspoon of sweet paprika. Stir well to combine.

Step 5: Combine Ingredients

1. Add the cooked chicken and vegetable mixture to the egg and flour batter.
2. Mix well to combine, ensuring all the ingredients are evenly distributed throughout the batter.

Step 6: Bake the Casserole

1. Preheat your oven to 180°C (356°F).
2. Grease a baking dish with olive oil to prevent sticking.
3. Pour in the casserole mixture, smoothing the top with a spatula.
4. Garnish with sliced olives and halved cherry tomatoes, arranging them decoratively on the surface.

Step 7: Top with Cheese

1. Sprinkle extra shredded mozzarella cheese over the top of the casserole for a golden, cheesy finish.

Step 8: Bake and Serve

1. Bake in the preheated oven for about 40-45 minutes, or until the casserole is set in the center and the top is golden brown.
2. Remove from the oven and let it cool slightly before slicing to allow the casserole to set further and make cutting easier.
3. Serve warm, garnished with extra chopped parsley if desired, and enjoy this wholesome and delicious casserole with your favorite sides!

Tips for Perfect Vegetable and Chicken Casserole

• Squeeze Out Excess Moisture: Make sure to thoroughly squeeze out the moisture from the grated potatoes and zucchini to avoid a soggy casserole.
• Customize Vegetables: Feel free to add or substitute other vegetables like spinach, bell peppers, or broccoli for added flavor and nutrients.
• Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

This Vegetable and Chicken Casserole is an excellent choice for a healthy, satisfying meal that’s packed with flavor and nutrients. It’s easy to prepare, adaptable, and perfect for feeding a crowd or meal prepping for the week. Enjoy this comforting dish with your loved ones!