What’s not to love about a good casserole — a meal in one dish — a comfort food from start to finish that’s also filled with healthy ingredients? I think I’ve found just such a recipe. I love casseroles almost as much as soups for an easy weeknight dinner or a Sunday supper. This one contains appropriate portions from all the food groups including fruit if you count wine.
I’m cooking for more than my husband and me these days. My Mama, who is diabetic, moved in next door so we have dinner together every night. Not only am I trying to add more healthy foods to our diet, but I’m also trying to figure out how to keep her blood sugar level within its proper range.
This recipe came to me after seeing a recipe online for a tuna casserole with added broccoli. Tuna casserole is a favorite of mine. I was just about to fix it for dinner when I remembered that Mama doesn’t care for tuna at all, so, I decided to substitute chicken. Then I remembered how much I liked the cooking method of the chicken recipe I shared last month. The chicken was moist and tender and required a short cooking time.
Before I knew it a brand new recipe was born, and we all loved it. Versatility comes with the possibility of substituting canned tuna for the chicken. Reusing the pans while you’re cooking makes it quick to prepare and easy to clean up. No use making something harder than it needs to be. Using the lemon broth left from cooking the chicken and the broccoli reduces the calories considerably.
Try it — I think you’ll like it!
Questions or comments? Email me at AnnelleWilliams@comcast.net. I look forward to hearing from you. For more recipes, visit my blog: http:??aroundannellestable.blogspot.com.
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