Chicken and Veggie Casserole

This is a really easy dish, and good if you have a lot of different left over veggies.  I had little bits of eggplant, bell peppers, celery and green beans.    I had a little bit of each, but not enough of any for  a whole meal.  So a casserole is a great way to solve that problem.

Casserole often have a lot of cream and/or butter and bread crumbs, which adds in a lot of calories.  I used less cream and added in nonfat milk and low-sodium chicken broth, and used fewer breadcrumbs to make it a little healthier.

Chicken and Veggie Casserole

What you'll need:
- 1 large chicken breast, cut into bite size pieces
- 1/2 tbsp olive oil
- 1/4 cup chopped red bell pepper
- 1/2 cup chopped eggplant
- 1 cup chopped green beans
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1/4 cup cream
- 1/2 cup nonfat milk
- 1/3 cup low-sodium chicken broth
- 1 tsp pepper
- 1 tsp Italian seasoning
- 3 tbsp Parmesan cheese

What to do:
1.  Preheat oven to 350*F.  Heat a skillet with the olive oil on medium-high heat.  Add chicken and stir constantly until lightly browned.  Remove from heat and set aside.

2.  Combine cream, milk, broth, pepper, garlic, and seasonings.  Place veggies and chicken in a small to medium casserole dish.  Pour liquid mixture over veggies and food.  Top with cheese.  Bake in oven for 18 - 20 minutes, until veggies are tender and chicken is fully cooked.