YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Vegetable Baked Casserole
Savor a warm, comforting casserole featuring tender chicken breast, vibrant vegetables, and a luxuriously creamy sauce brought together with a hint of melted low-fat cheddar and cottage cheese, all balanced perfectly with quinoa. This dish harmonizes hearty protein with fresh garden flavors, creating a delightful meal that's both nourishing and satisfying.
INGREDIENTS
5 oz Chicken Breast
1/2 cup chopped Broccoli
1/2 cup chopped Bell Pepper
1/2 cup sliced Zucchini
1/4 cup Fat-Free Cottage Cheese
1/4 cup Low-fat Cheddar Cheese, shredded
1/2 cup Cooked Quinoa
1/3 cup Unsweetened Almond Milk
2 cloves minced Garlic
1 small diced Onion
PREPARATION
Preheat your oven to 375°F.
Lightly grease a medium-sized casserole dish with a cooking spray or a small amount of oil.
Cut the chicken breast into bite-sized pieces and season lightly with salt, pepper, and your favorite herbs.
In a large bowl, combine the chopped broccoli, bell pepper, zucchini, and diced onion along with the minced garlic.
Add the chicken pieces and cooked quinoa to the vegetable mix.
Mix in the fat-free cottage cheese and unsweetened almond milk, stirring until well combined for a creamy texture.
Transfer the mixture to the casserole dish and sprinkle the low-fat shredded cheddar cheese evenly on top.
Bake in the preheated oven for 25-30 minutes until the chicken is cooked through and the vegetables are tender.
Allow the casserole to cool slightly before serving. Enjoy your warm, creamy chicken and vegetable casserole!