Thursday, August 23, 2018

CHICKEN EGGPLANT ALFREDO CASSEROLE





CHICKEN EGGPLANT ALFREDO CASSEROLE

Very good casserole with great flavor and creaminess.  Great use of Japanese eggplant which takes on the flavors of this casserole.  It also helps to bulk up the casserole for hungry appetites.  I give a very easy way to cook the eggplant.  Loved this casserole! Tasty-tasty!

1 tbsp olive oil (15 mL)
4 cups diced, cooked chicken (1 l)
Montreal chicken seasoning, to taste
10 cups cubed Japanese eggplant (2.5 L)
  (about 28 oz; 0.79 kg)
1/3 cup olive oil (75 mL)
1/2 tsp seasoning salt (2 mL)
3/4 cup grated Mozzarella cheese (175 mL)
Alfredo Sauce:
12 oz regular cream cheese (340 g)
1/2 cup Parmesan cheese (125 mL)
1/2 cup butter (125 mL)
1 tsp crushed garlic (5 mL)

Preheat the oven to 375°F (190°C).

In large skillet, in olive oil and over medium heat, stir-fry chicken briefly and sprinkle with Montreal chicken seasoning, to taste.  Set aside.

In large bowl, place eggplant.  In small bowl, combine olive oil and seasoning salt.  Pour over eggplant and toss to coat.  Spread eggplant out on two cookie sheets and roast 25 to 30 minutes, or until tender.  Half way through baking time, turn the pieces.  Add cooked eggplant to chicken.

Alfredo Sauce:  In pot, place cream cheese, Parmesan cheese, butter and crushed garlic.  Melt and bring to the boil, whisking until smooth.  If the sauce separates, place slightly cooled sauce in blender and blend.  In 9 x 13-inch (23 x 33 cm) baking dish, layer white sauce, chicken eggplant mixture and repeat.  Sprinkle with Mozzarella or Monterey Jack cheese.  Bake 25 minutes or until bubbly and hot.

Helpful Hints: You can boil the eggplant until tender, if desired.  This will result in softer eggplant (the skin specifically) than the roasted eggplant.  There will also be fewer calories in the dish as a result of that change.


Yield:  9 servings
1 serving
492.6 calories
28.1 g protein
38.0 g fat
2.5 g fiber
8.6 g net carbs



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