Chicken Cacciatore Casserole
A rich and satisfying casserole.
Serves: 6 person(s) Change
Preparation Time: 10 mins
Cooking Time: 40 mins
Yield: 6 x approx. 3-1/2 oz cooked thigh servings
Ingredients
- 26 oz skinless chicken thighs
- 1 medium onion, chopped
- 1 clove garlic, crushed
- 1/2 cup white wine
- 1 (30 oz) can reduced-sodium peeled tomatoes
- 2 medium potatoes, peeled and diced
- 1 carrot, sliced
- 10 1/2 oz mushrooms, sliced
- 1/2 cup red lentils, uncooked
- 1 cup low-fat plain yogurt
- 1 Tbsp cornstarch
- 2 Tbsp chopped fresh parsley
Directions:
In a large non-stick saucepan brown the chicken on both sides. Add the onion, garlic and wine and cook for 1 to 2 minutes.
Add the tomatoes, potatoes, carrots, mushrooms, and lentils and simmer covered for 35 minutes or until chicken is cooked through and lentils are tender.
Combine yogurt, cornstarch and parsley and add to the pan. Reheat without boiling.
Variations:
Serve with crusty bread.
Serving suggestion is not included in the recipe analysis.