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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Chicken Eggplant Casserole Recipe

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This recipe for Chicken Eggplant Casserole is from To Be Fluffy or Not......., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 lbs boneless, skinless chicken breast cut into bite size pieces
1 onion chopped
3 cloves garlic chopped
1 large eggplant cubed
28 oz crushed tomatoes
1 green pepper seeded and diced
1 red pepper seeded and diced
2/3 cups of oatmeal (use Quinoa for gluten free)
1 tsp dried basil
1 packet splenda
1/4 cup parmesan cheese, grated
1 tbsp olive oil
Brown Rice
Optional: Paul Prudhomme Spices for Chicken
Directions:
Directions:
Spray 9 x 13 glas pan with cooking spray. Heat oven to 350º
In a large frying pan heat olive oil and cook chicken til brown. Add onion, garlic and cook until onion soft. Add eggplant and rest of ingredients except parmesan cheese.

Bring to a boil (stirring frequently to blend) and pour into glass pan. Cover with foil and bake 50 minutes.

Uncover and sprinkle cheese over dish and bake 10-15 minutes or until slightly browned.

Serve over rice.
Personal Notes:
Personal Notes:
I have a huge oven proof round sauce pan with a cover that I make this in and just use that in the oven. Depending on the size of the eggplant, this makes plenty for leftovers.

 

 

 

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