Ingredients and Weight:
- 2 chickens, cut into pieces (about 2 lbs)
- 1 can (16 oz) of corn kernels, drained
- 1 lb fresh green beans, trimmed and halved
- 2 cups chopped fresh mushrooms
- 1 cup chopped red bell peppers
- 3 tablespoons chopped fresh thyme leaves
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 box (about 8 oz) of cooked rice or quinoa for serving
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 45-55 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F.
- In a large bowl, combine the chicken pieces, corn kernels, green beans, and chopped veggies (mushrooms, red bell peppers).
- Add the chopped thyme leaves and olive oil. Season with salt and pepper. Mix well.
- Transfer the mixture into a baking dish. Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for another 15-20 minutes until the top is golden brown and the chicken is cooked through.
- Serve the casserole with cooked rice or quinoa.
Nutritional Information: (Per serving, assuming 8 servings total)
Calories: Approximately 400-500 calories per serving (depending on the exact ingredients used)
Fat: 15-20g
Carbohydrates: 30-40g
Protein: 30-40g
(Note: These are estimated values and may vary based on actual ingredients and preparation methods.)
Dish Characteristics:
- Rich and hearty flavor, perfect for colder weather.
- Combination of sweet and savory flavors from the veggies and chicken.
- A comforting dish that is both healthy and satisfying.
User Comments:
- "This dish was a hit with my family! The combination of flavors was outstanding."
- "I loved the crispiness of the top layer with the creamy, rich flavor underneath."
- "A great dish for a weekend dinner party. Everyone loved it!"
Special Precautions and Tips:
- Make sure to season the chicken and veggies well to enhance flavor.
- Use fresh veggies for best results, but frozen ones will also work well.
- Adjust baking time depending on the desired crispness of the top layer.
