Recipe by LIZZYSHAKUNTALA
"This was one of the very first casseroles I made for my family. It was originally a green bean casserole recipe, but since I wanted this to be an (almost) all-in-one dish I added the ground chicken and eggplant. I also added more spices. My 2-year-old twins loved it and so did my hubby! It's a hearty dish that we usually eat with brown rice and/or crusty bread. It's also good served with a side of fresh and crisp green salad with tangy dressing. This casserole may be too mushy for some people. If you don't want it to turn out that way, you can substitute the ground chicken with 1 1/2 to 2 cups of cooked and cubed boneless, skinless chicken breast."
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ground black pepper
fresh green beans, chopped
eggplant, sliced into thin rounds
shredded Cheddar cheese
crumbled buttery round crackers
We really enjoyed this for something different. I get eggplants in our co op and I have trouble using them as they are not really a favorite of ours. This was quick to prepare and the crunchy topping was great! Smelled lovely as it was cooking and the seasoning was just right. I did not have ground chicken, so I used ground pork.....delicious! Hopefully now I will stop letting those eggplants go bad!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken, Eggplant, and Green Beans Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 235
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