YOUR SOLIN GENERATED RECIPE
Creamy Baked Chicken and Veggie Casserole
Baked chicken and white beans simmered in a velvety Greek yogurt sauce, finished with a golden gluten-free panko topping.
INGREDIENTS
7 oz Chicken breast
0.5 cup Greek yogurt
0.5 cup Cannellini beans
1 cup Broccoli florets
0.5 cup Cauliflower florets
0.75 oz Cheddar cheese
0.25 cup Gluten-free panko breadcrumbs
2 tsp Olive oil
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 375°F and lightly grease a 9x9 inch baking dish.
In a large bowl, whisk together the Greek yogurt, garlic powder, onion powder, sea salt, black pepper, and half of the shredded cheddar cheese.
Stir the cubed chicken breast, drained cannellini beans, broccoli florets, and cauliflower florets into the yogurt mixture until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread it into an even layer.
In a small bowl, toss the gluten-free panko breadcrumbs with the olive oil until moistened.
Sprinkle the panko mixture and the remaining cheddar cheese over the top of the casserole.
Bake for 25 to 30 minutes until the chicken is cooked through and the topping is golden brown.
Garnish with fresh chopped parsley before serving.