From Ashley’s Macroed Kitchen: Aloha Chicken Casserole
Aloha Chicken Casserole is easy with a capital E. This super-quick, delicious, family-friendly recipe will quickly hit your go-to list.
The most difficult part of the prep? Chopping chicken with kitchen shears. It’s almost embarrassingly easy but I don’t mind if you don’t.
Aloha Chicken Casserole
2.5 lbs. boneless, skinless chicken thighs, cut into bite sized pieces using kitchen shears
1 lb. deli ham, diced
1 can (15 oz) pineapple tidbits in juice, undrained
150g red bell pepper (one large), diced
100g onion (one medium), diced
1 tbsp. garlic, minced
½ c. shredded mozzarella
¼ c. maple syrup
½ c. low sodium soy sauce (or tamari)
2 tbsp. Better Than Bouillon chicken base (or 2 chicken bouillon cubes or 2 tsp granules)
Salt & pepper to taste
Preheat oven to 400.
Spray 9×13 baking dish with cooking spray (I like coconut oil spray from Cookwell).
Drain pineapple juice into a bowl. Combine with maple syrup, bouillon, and soy sauce. Stir to mix.
Throw in chicken and veggies and pineapple tidbits into greased baking dish.
Pour sauce over chicken/ham/veggies/pineapples.
Cover with foil and bake 30 minutes. Remove foil and add mozzarella on top.
Bake an additional 10 minutes, or until chicken is cooked through (juices run clear, no long pink inside).
Consider flipping to broil for last 2-3 minutes to make cheese toasty and bubbly.
Yield: 8 servings
Serving size: 1 4x3in slice
MFP Listing: MacroEd Aloha Casserole
Dairy Free: Skip the cheese, and it is still delicious.
Gluten Free: Be careful with soy sauce and bouillon choices, but it’s inherently gluten free.
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