Chicken, Eggplant, and Green Beans Casserole

Chicken, Eggplant, and Green Beans Casserole
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3/4 cup sour cream
  • 1/4 cup diced onion
  • 2 teaspoons garlic powder
  • 1 teaspoon white sugar
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 pound ground chicken
  • 2 cups fresh green beans, chopped
  • 1 eggplant, sliced into thin rounds
  • 2 cups shredded Cheddar cheese
  • 1/2 cup crumbled buttery round crackers
  • 1 tablespoon butter, melted


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into melted butter until smooth; cook for 1 minute. Stir sour cream, onion, garlic powder, sugar, nutmeg, salt, and pepper into the flour mixture until evenly mixed; add ground chicken and green beans. Cook and stir mixture until chicken is completely browned and the onion is translucent, 7 to 10 minutes.
  3. Arrange eggplant rounds into the bottom of a 9x13-inch baking dish. Spread chicken and green bean mixture over the eggplant. Top with Cheddar cheese.
  4. Mix cracker crumbs and 1 tablespoon melted butter in a bowl until crackers are evenly moistened; sprinkle over the Cheddar cheese.
  5. Bake in preheated oven until top is golden and cheese is bubbly, about 30 minutes.

04/10/2018
Chicken, Eggplant, and Green Beans Casserole, recipe PT15M PT1H 5 455 calories

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