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Eggplant chicken casserole
Eggplant chicken casserole

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Make smart decisions when grocery shopping. When you make wise choices at the grocery store, your meals will get healthier automatically. Think about it: you aren’t going to want to deal with a busy store or a long drive through line at the end of the day. You want to get home immediately and have something good. Your house should be filled with healthy foods and ingredients. This makes it simple to have a good meal–even if you want something junky–because you’ll be eating something that is naturally better for you than anything you’d buy in a hurry at the store or in the fast food joint.

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We hope you got insight from reading it, now let’s go back to eggplant chicken casserole recipe. You can cook eggplant chicken casserole using 27 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Eggplant chicken casserole:
  1. Use eggplant
  2. Prepare 2 medium eggplant, aubergine
  3. Get 1 stick butter
  4. You need 28 oz diced tomatoes
  5. Get 2 large stalks of celery
  6. Use 1/4 tsp sage
  7. Get 1/4 tsp sweet basil
  8. Get 1/4 tsp whole leaf oregano
  9. Provide 1/2 tbsp sweetner
  10. Provide 1/4 tsp ground black pepper
  11. Use 1/4 tsp salt
  12. Use 1 tsp granulated garlic powder
  13. Use 1 tsp ground cumin
  14. Get 1/2 medium onion, chopped
  15. Prepare 1/2 tsp turmeric
  16. You need 1/2 cup grated parmesan cheese
  17. Use chicken
  18. Use 1/4 cup olive oil, extra virgin
  19. Get 1 tsp salt
  20. Take 2 tbsp butter
  21. You need 1/4 cup paprika
  22. Prepare 3 lb chicken breasts, boneless, skinless
  23. Prepare 1/4 tsp ground cumin
  24. You need topping
  25. Provide 1 1/2 cup shredded colby and monterrey jack cheese
  26. Get 1/2 cup grated parmesan cheese
  27. Take 1/2 cup sliced black ripened olives
Instructions to make Eggplant chicken casserole:
  1. Dice the eggplant and chicken. Chop the celery
  2. Heat oil and butter in a pan add paprika and cumin. Stir well add the chicken. Get all the chicken coated and cover simmering and stirring occasionally.
  3. Preheat oven 425° Fahrenheit.
  4. Heat oil and butter. Add turmeric, garlic, pepper, sage,basil and oregano. Add onions and celery. Add salt. When the turn a bit soft add eggplant and tomatoes. Simmer till eggplant is soft. Add sweetener.
  5. Mix the chicken and eggplant mixture together add parmesan cheese.
  6. Put into an oven safe dish add shredded and grated cheeses. Add olives on top bake 30 minutes.
  7. Let sit 10 minutes serve hope you enjoy!

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