Chicken, Eggplant, and Green Beans Casserole
2 tablespoons butter
2 tablespoons all-purpose flour
¾ cup sour cream
¼ cup diced onion
2 teaspoons garlic powder
1 teaspoon white sugar
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon ground black pepper
½ pound ground chicken
2 cups fresh green beans
sliced into thin rounds
2 cups shredded Cheddar cheese
½ cup crumbled buttery round crackers
1 tablespoon butter
Preheat oven to 350 degrees F (175 degrees C).
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.
Arrange eggplant rounds into the bottom of a 9×13-inch baking dish. Spread chicken and green bean mixture over the eggplant. Top with Cheddar cheese.
Mix cracker crumbs and 1 tablespoon melted butter in a bowl until crackers are evenly moistened; sprinkle over the Cheddar cheese.
Bake in preheated oven until top is golden and cheese is bubbly, about 30 minutes.
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