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Chicken and Eggplant Casserole Recipe

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This recipe for Chicken and Eggplant Casserole, by , is from The Kearney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laurie Kearney Nash
Added: Tuesday, January 6, 2009


1 eggplant, peeled and cut into 12 slices
2 Tbsp.. shredded Parmesan cheese
tsp. garlic powder or 2 cloves minced
lb. boneless chicken breast, chopped
2 cans (14 oz. each) diced tomatoes
1 medium onion, chopped
1 large green bell pepper, chopped
cup sliced mushrooms
tsp. dried Italian seasoning
tsp. ground black pepper
cup shredded reduced-fat mozzarella cheese
1 jar of your favorite pasta sauce

Pre-heat boiler. Arrange the eggplant slices in a single layer on a non-stick baking sheet. Mist the slices with cooking spray. Broil 4 inches from the heat for 2 minutes or until golden. Turn the eggplant over and mist again. Sprinkle with the Parmesan cheese and garlic. Broil for 1 minute, or until golden, and set aside.

Heat a non-stick skillet coated with cooking spray over medium-high heat for 1 minute. Add the chicken and cook, stirring often, for 5 minutes, or until no longer pink. Add the tomatoes (with juice), onion, bell pepper, mushroom, Italian seasoning and black pepper, stirring to break up the tomatoes. Add jar of pasta sauce. Bring to a boil.
Reduce the heat to low and simmer for 5 minutes.

Pre-heat the oven to 375 degrees. Coat an 8-inch baking dish with cooking spray. Arrange 6 eggplant slices in the bottom of the dish. Top with the chicken mixture. Arrange the remaining 6 eggplant slices over the chicken. Sprinkle with the mozzarella cheese.

Cover with foil and finish cooking, or refrigerate until the next day or wrap with foil, label and freeze for up to 3 weeks. Bake, covered, for 30 minutes or until heated through. To cook frozen casserole, bake covered at 375 degrees for 50 minutes.




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