GREEK CHICKEN CASSEROLE

Greek Chicken Casserole image

This is one of my favorite low-carb dishes. If you want to go more low fat than low carb, substitute low-fat yogurt for the heavy cream.

Provided by Patty Mae

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

4 medium plum tomatoes, cut in 1/4-inch cubes
1/4 cup red onion, coarsely chopped
1/4 cup kalamata olive, pitted and sliced
2 tablespoons olive oil
3 -4 teaspoons greek herbs, to taste (ground fennel, oregano, crushed dried mint leaves, thyme)
1 dash cinnamon
20 ounces frozen chopped spinach, thawed and drained
8 ounces feta cheese, crumbled
1 1/2 ounces parmesan cheese, grated
1/4 cup heavy cream
2 large eggs, beaten
1 1/2 lbs boneless skinless chicken breasts
salt and pepper, to taste

Steps:

Preheat oven to 350°F.
Place tomatoes, onions, and olives in a bowl. Season with salt, pepper, herbs, and a dash of cinnamon; drizzle with olive oil and toss to distribute evenly.
Reserve 1/4 cup of the crumbled feta, 1/4 cup of the grated Parmesan cheese, and 1/2 cup of the tomato mixture in separate dishes; set aside.
Combine eggs, cream, crumbled feta, and Parmesan cheese in a large bowl. Beat with an electric mixer or wire whisk until blended.
Add the drained spinach and tomato mixture and stir until thoroughly combined.
Pour into a greased 3-quart casserole dish.
Season chicken with salt, pepper, and herbs; place on top of spinach.
Top with reserved tomato mixture.
Sprinkle with reserved feta and Parmesan.
Bake for about 1 hour or until chicken is done.
Let sit about 10 minutes before serving.

Nutrition Facts : Calories 405.8, Fat 23.2, SaturatedFat 11.4, Cholesterol 191.8, Sodium 777.6, Carbohydrate 9.1, Fiber 3.7, Sugar 4, Protein 41.1

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