Best 4 Eggplant Chicken Casserole Recipes

Calling all eggplant and chicken enthusiasts! This article presents an enticing selection of eggplant chicken casserole recipes that are sure to tantalize your taste buds and leave you craving more. From the classic comfort food of Eggplant Parmesan Casserole to the innovative flavors of Thai Eggplant Chicken Casserole, these recipes offer a delightful fusion of textures and flavors that will elevate your dinner table. Whether you're a seasoned home cook or a culinary novice, these recipes provide easy-to-follow instructions and helpful tips to guide you in creating a delicious and satisfying casserole dish. Get ready to embark on a culinary journey that celebrates the harmonious blend of tender eggplant and succulent chicken, all baked to perfection in a casserole.

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT CHICKEN CASSEROLE

Eggplant Chicken Casserole image

I sometimes use cheddar flavored veggie shreads in this recipe. You can also substitute the chicken with another meat or TVP.

Provided by mandagirl

Categories Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 cups cubed eggplants
1 small onion, chopped
6 ounces cheddar cheese, grated
2 (8 ounce) cans tomato sauce with basil garlic and oregano
1 cup cooked chicken, cut up
2 eggs, beaten
pepper, to taste
parmesan cheese, for top

Steps:

Heat a skillet over medium heat.
Spray it with vegetable cooking spray and immediately add eggplant and onion. Cook and stir until onion is soft.
Place in a large bowl and add all other ingredients except parmesan cheese. Mix well.
Pour into a casserole dish that has been sprayed with vegetable spray.
Sprinkle with parmesan cheese.
Bake at 350 degrees for about 1 hour.

GREEK EGGPLANT AND CHICKEN CASSEROLE

Greek Eggplant and Chicken Casserole image

Make and share this Greek Eggplant and Chicken Casserole recipe from Food.com.

Provided by windhorse23

Categories Chicken

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 medium raw eggplants, peeled and cut lengthwise into 1/4-inch-thick slices
3/4 teaspoon salt
1 lb ground chicken breast
1 cup onion, sliced
2 medium garlic, clove(s) minced
2 tablespoons parsley, fresh, chopped
1/3 teaspoon dried parsley
1/3 teaspoon chives, dried
1/3 teaspoon dried tarragon
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon table salt
1/2 teaspoon black pepper, freshly ground
28 ounces canned diced tomatoes
2 tablespoons canned tomato paste
3/4 cup soyakaas grated parmesan style soy cheese

Steps:

Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray.
Lay eggplant slices on paper towels and sprinkle tops with 3/4 teaspoon of salt. Let stand 20 minutes to draw moisture out.
Meanwhile, coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add chicken and cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic and cook until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper, and stir to coat. Cook 1 minute, until herbs and spices are fragrant.
Add tomatoes and tomato paste and bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside.
Off heat, coat surface of same skillet with cooking spray and set pan over medium-high heat. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side.
Arrange half of eggplant slices on bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with chicken mixture and then top chicken with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining 1/2 cup of grated topping.
Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 6 pieces and serve.

Nutrition Facts : Calories 180.5, Fat 1.6, SaturatedFat 0.4, Cholesterol 43.9, Sodium 868.6, Carbohydrate 23.2, Fiber 8.9, Sugar 11.1, Protein 21

GREEK EGGPLANT AND CHICKEN CASSEROLE

Greek Eggplant and Chicken Casserole image

We slimmed down high-fat Greek moussaka by using chicken instead of lamb or beef and replacing the bechamel sauce with a zesty tomato-based one. So good! Notes: You can replace the dried parsley, chives and tarragon with 1 teaspoon total of 'fines herbes

Provided by NIKKI SMITH

Categories Casseroles

Time 1h50m

Number Of Ingredients 17

Ingredients

2 spray(s) olive oil cooking spray
2 medium raw eggplant, peeled and cut lengthwise into 1/4-inch-thick slices
3/4 tsp table salt
1 lb uncooked extra lean ground chicken breast
1 c onion(s), sliced
2 clove (medium) garlic clove(s), minced
2 Tbsp parsley, fresh, chopped
1/3 tsp dried parsley
1/3 tsp chives, dried
1/3 tsp dried tarragon
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 Tbsp table salt
1/2 tsp black pepper, freshly ground
28 can(s) canned diced tomatoes
2 Tbsp canned tomato paste
6 oz soyakaas grated parmesan style soy cheese, (about 3/4 cup)

Steps:

1. Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray. Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture
2. Meanwhile, coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Add chicken; cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic; cook, stirring often, until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper; stir to coat. Cook until herbs and spices are fragrant. about 1 minute. Add tomatoes and tomato paste; bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside.
3. Off heat, coat surface of same skillet with cooking spray; set pan over medium-high heat. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side.
4. Arrange half of eggplant slices on bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with chicken mixture; top with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining 1/2 cup of grated topping.
5. Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 8 pieces and serve.

CHICKEN MARSALA WITH EGGPLANT AND PASTA CASSEROLE

Chicken Marsala with Eggplant and Pasta Casserole image

I love chicken Marsala as well as eggplant and pasta, so I done this twist on the dish. I have a huge herb and spice garden, so I normally use all fresh. I hope you enjoy as much as I.

Provided by Brenda Briscoe

Categories World Cuisine Recipes European Italian

Time 1h45m

Yield 6

Number Of Ingredients 16

Ingredients

1 ½ cups elbow macaroni
3 eggplants, peeled and cut lengthwise into 1/4-inch thick slices
6 tablespoons olive oil, divided
2 teaspoons garlic powder
salt and ground black pepper to taste
1 onion, diced
1 (8 ounce) package sliced fresh mushrooms
6 chicken thighs
1 pinch garlic powder, or more to taste
½ cup Marsala wine
¼ cup water
¼ cup tomato paste
2 teaspoons fresh oregano leaves
2 leaves fresh sweet basil, chopped
1 sprig fresh rosemary, leaves stripped
¼ cup grated Parmesan-Romano cheese, or to taste

Steps:

Grease a 9x13-inch baking dish.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and transfer pasta to the prepared baking dish.
Place eggplant slices in a large pot of lightly salted water. Let eggplant soak to help remove some of the bitterness, about 30 minutes. Drain and pat eggplant strips with a paper towel to dry; transfer to a baking sheet. Brush eggplant with about 2 tablespoons olive oil; season with 2 teaspoons garlic powder, salt, and pepper.
Heat a large skillet over medium-high heat; saute eggplant until slightly browned, 5 to 10 minutes. Spread cooked eggplant over pasta.
Pour 2 tablespoons olive oil into the same skillet; saute onion and mushrooms until tender, 5 to 10 minutes. Spread onion mixture over eggplant layer.
Season chicken thighs with garlic powder, salt, and pepper to taste.
Pour remaining 2 tablespoons olive oil into the same skillet; cook chicken until browned, about 5 minutes per side. Arrange chicken on the onion layer.
Preheat oven to 400 degrees F (200 degrees C).
Pour wine into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add water, tomato paste, oregano, basil, and rosemary leaves; cook and stir until sauce is smooth and thickened, about 5 minutes. Add chicken to the sauce, cover skillet, decrease heat to low, and simmer while oven preheats, 5 to 10 minutes.
Arrange chicken atop the onion layer and pour sauce over chicken and vegetables. Cover dish with aluminum foil.
Bake in the preheated oven until chicken is no longer pink and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted in the thickest part of chicken should read 165 degrees F (74 degrees C). Sprinkle Parmesan-Romano cheese over chicken.

Nutrition Facts : Calories 481.3 calories, Carbohydrate 28.4 g, Cholesterol 73.9 mg, Fat 26.9 g, Fiber 2.1 g, Protein 25.9 g, SaturatedFat 5.9 g, Sodium 208.3 mg, Sugar 5.3 g

Tips:

Choose fresh, firm eggplants for the best flavor and texture.
Salting the eggplant slices and letting them rest for 30 minutes before cooking helps to remove excess moisture and prevent them from becoming bitter.
Be sure to brown the chicken and eggplant slices before adding them to the casserole dish. This will help to develop their flavor and prevent them from becoming bland.
Use a variety of vegetables in your casserole, such as bell peppers, onions, and zucchini. This will add color, flavor, and nutrients to the dish.
Don't overcook the casserole. The chicken and eggplant should be tender, but not mushy.

Conclusion:

Eggplant chicken casserole is a hearty and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its combination of tender chicken, roasted eggplant, and savory sauce, this casserole is sure to be a hit with your family and friends.