Greek Chicken Casserole
Servings
4Serving size
4 ounces chicken and about 1 1/2 cups casseroleThis recipe can be multiplied and makes great leftovers.
Ingredients
| 1 15-ounce can No salt added diced tomatoes |
| 1 large White onions (diced) |
| 1 large Green bell peppers (diced) |
| 1 lb. Eggplant, raw (about 1 medium, cut into 1/2 inch dice) |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1 tsp., leaves Dried basil |
| 1/4 tsp., leaves Dried thyme |
| 1 tsp., leaves Dried oregano |
| 1/8 tsp., ground Dried tarragon |
| 1/4 tsp. Salt |
| 16 ounces Boneless, skinless chicken thighs (left whole) |
| 3 ounce Feta cheese (crumbled) |
Instructions
Line a 9 inch oblong Pyrex dish with foil.
Place the tomatoes, onion, pepper, eggplant, white beans, basil, thyme, oregano, tarragon, and salt in the dish and fold together until well blended.
Place the chicken thighs in the dish spaced evenly in a square pattern. Cover slightly with the casserole mixture.
Cover with foil and bake for 55 minutes. Uncover and bake for another 10 minutes.
Top with the cheese and bake for 10 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Casseroles seem so old fashioned, but they keep on working because they are so easy. To be able to toss a few ingredients in a Pyrex dish and come up with dinner an hour later is at once simple and amazing. This Greek version is best with fresh herbs, but dried are just fine, making it an easy weeknight meal.