Casseroles

Chicken Penne Casserole with Corn and Zucchini

Blair Lonergan, The Seasoned Mom
July 01, 2016
14318

This healthy Chicken Penne Casserole with Corn and Zucchini is oozing with melted cheese and a smooth, creamy sauce! It’s the perfect clean eating dinner to showcase some of summer’s best produce!

8
8 ounces whole wheat penne pasta, cooked and drained (can substitute with regular penne pasta)
1 tablespoon butter
? cup white whole wheat flour (can substitute with all-purpose flour)
3 cups chicken broth
1 cup 1% milk
1 teaspoon salt
2 teaspoons fresh thyme, minced (or ½ teaspoon dried thyme)
9 ounces (about 1 ½ cups) cooked, diced chicken
1 zucchini, diced into very small pieces
Kernels from 2 ears of fresh corn (about 1 ½ cups), or you can substitute with frozen corn kernels
1 ½ cups shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese
Preheat oven to 350 degrees F. Spray a 9- x 13-inch baking dish with cooking spray and set aside. Melt butter in a large skillet over medium-high heat. Add flour and stir to cook for about 1 minute. Whisk...
See the full directions on my site
Nutritions

Calories
2130

Sodium
2808mg
117% DV

Fat
205g
316% DV

Protein
21g
43% DV

Carbs
25g
8% DV

Fiber
4g
17% DV

Diabetic-Friendly American Kosher Dinner Chicken Baked

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Fried Chicken Sandwich with Chik-Fil-A Sauce

This crispy fried chicken sandwich recipe is better than Chik-Fil-A, Popeye's or McDonald's! The chicken breast is brined in pickle juice, breaded with flavorful seasonings, fried until golden brown, and then piled on a toasted brioche bun with lettuce, tomato, pickles and mayonnaise. Serve the sandwich with a side of waffle fries and homemade Chik-Fil-A sauce for dipping!

4 chicken cutlets
1/2 c milk
1/2 c dill pickle juice
2 c all purpose flour
2 T confectioners sugar
2 t baking powder
2 t paprika
2 t kosher salt
1/2 t black pepper
1/2 t garlic powder
1/4 t onion powder
1 egg
oil ( for frying )
4 sandwich buns ( buttered and griddled )
Optional for serving ( lettuce, tomato, mayonnaise, pickles )
Chik-Fil-A Sauce:
1/2 c mayonnaise
2 T barbecue sauce
1 T honey
2 t prepared yellow mustard
1 t lemon juice
4
  • In a large bowl, whisk together the milk and pickle juice.
  • Add the chicken to the milk mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 8 hours or up to (but...
    See the full directions on my site
Nutritions

Calories
631

Sodium
1717mg
71% DV

Fat
4g
6% DV

Protein
19g
38% DV

Carbs
127g
43% DV

Fiber
6g
25% DV