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Tabouli Chicken Casserole

National Chicken Council Recipe
Karen Kinser, Red Lodge, MT

Ingredients:
  • 1 cut-up chicken
  • 2 cans (6 oz. each) marinated artichoke hearts, drained, quartered
  • 1 can (15 oz.) chickpeas, drained
  • 1 can (15 oz.) chopped tomatoes
  • 3 medium carrots, coarsely grated
  • 1/2 cup chicken broth
  • 1/4 cup white wine
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon chopped garlic
  • 1 cup bulgur
  • 1 tablespoon finely grated lemon peel
  • 2 tablespoons cornstarch
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cucumbers

Directions:
Grease large casserole dish. Place artichokes, chickpeas, tomatoes, carrots, chicken broth, wine, mint, garlic, bulgur and lemon peel in casserole dish. In small dish, mix cornstarch and water until smooth; add to vegetable mixture, stirring well. Place chicken on top. Bake, covered, in 350° F. oven 45 minutes. Remove cover and bake an additional 15 minutes or until fork can be inserted in chicken with ease. Remove from oven and sprinkle with parsley and cucumbers.

Makes 6 servings.



Serves: 6
Serving Size:
Calories per Serving: 456
% Daily Value*   
   Total Fat 11.6 g
18%   
     Saturated Fat 2.3 g
12%   
   Cholesterol 66 mg
22%   
   Sodium 754 mg
31%   
   Potassium 831 g
 
   Calcium 84 g
 
   Total Carbs 50 g
17%   
     Dietary Fiber 10 g
40%   
     Sugars 14 g
 
   Protein 34 g
 
   Sugar Alcohols 1 g
 
* Percent Daily Values are based on a 2,000 calorie diet.  Your Daily Values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
  Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
  Dietary Fiber   25g 30g
Nutritional Information From CalorieKing.com
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