Fall Vegetable and Chicken Casserole #QuickFixCasseroles

I am busy.  There is just no other way to say it or sugar coat it.  I value sharing a meal with my husband and kids daily and when I can’t I feel like I am missing something.  Their conversation, their banter-even their arguing!  My husband and I hold court with our sons over dinner.  It’s the way we have been doing it for years and I like it. So I have to, I NEED to, have a pocketful of recipes on hand for busy nights.  Healthy recipes that we all like.  Something to keep us out of the “tired of eating at home’ doldrums.

Follow the directions carefully on this one.  Drain the veggies like I mention in the recipe.  That way your base will have a smooth, creamy consistency.  This is a good one people.  Make it, you won’t regret it ????
I used the creamy, smooth Country Crock margarine for this recipe because it helps me trim the fat and calories that typical casseroles can have.

A Bit About Country Crock…

• Have 0g trans fat per serving
• Contain no partially hydrogenated oils
• Have no cholesterol
• Are 70% less fat than butter per serving
• Have 30% fewer calories than butter per serving

Visit Country Crock on Facebook  HERE

Visit their Pinterest board HERE

There are few things harder to photograph than casserole. Trust me: this is GOOD!

Fall Vegetable and Chicken Casserole

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Ingredients

• 1 large onion, diced
• 3 C mixed Fall veggies, diced (carrots, parsnips, Brussels sprouts, broccoli, cauliflower)
• 1 1/2 C diced cooked chicken
• 1 Tb olive oil
• 2 TB Margarine
• 1 C plain yogurt
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 C shredded medium cheddar cheese
• 1 C Panko (Japanese breadcrumbs)

Instructions

1. Preheat oven to 325 degrees.
2. In a skillet over medium heat, saute onion and vegetables in oil and margarine for 15-20 minutes.
3. Place cooked vegetables in a colander to drain any excess liquids and set aside.
4. In a mixing bowl, combine yogurt,salt,pepper,garlic powder and cheddar cheese and fold together. Fold in the vegetables.
5. Fold in the diced cooked chicken.
6. Pour into a buttered casserole dish and cover with breadcrumbs.
7. Press down on top of casserole to even out.
8. Bake for 25-35 minutes or until bubbly.

7.6.6

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https://basilmomma.com/2013/09/fall-vegetable-and-chicken-casserole-quickfixcasseroles.html/

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I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.