Scalloped Chicken(Lo-Fat)
A light, flavorful baked chicken dish with fresh herbs and vegetables, perfect for health-conscious meals and family dinners enjoying savory and aromatic flavors.
Ingredients
- 1 celery stalk with leaves, finely chopped ⓘ
- 3 scallions, including tops, finely chopped ⓘ
- 3 sprigs parsley, finely chopped
- 2 1/2 cups packaged dressing mix ⓘ
- 1 (14 1/2 oz.) can low-sodium chicken broth, defatted ⓘ
- 2 tablespoons cornstarch ⓘ
- 1/2 cup nonfat milk ⓘ
- 1/8 teaspoon salt ⓘ
- 3 cups cooked chicken, without skin, cut into bite-sized pieces ⓘ
- 1/3 cup dry bread crumbs ⓘ
- 1 tablespoon corn oil, melted ⓘ
Instructions
- Heat 1/4 cup water in a small skillet over low heat.
- Add finely chopped celery, scallions, and parsley; cook for 5 minutes.
- Place packaged dressing mix in a medium mixing bowl.
- Add cooked vegetables, cooking liquid, and an additional 3 tablespoons water; mix lightly with a fork.
- Spray a 9 x 13-inch baking dish with nonstick vegetable spray.
- Spread the dressing mixture in the bottom of the dish and set aside.
- In a separate bowl, combine cornstarch and nonfat milk, then add defatted chicken broth and mix well.
- Add salt and pour mixture over the dressing in the dish.
- Top with cooked chicken pieces and dry bread crumbs.
- Drizzle melted corn oil over the breadcrumbs.
- Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until bubbly and golden.
Tips & Substitutions
For added flavor, consider using fresh herbs like thyme or dill along with the parsley. If you're looking for a gluten-free option, substitute the packaged dressing mix with a gluten-free version or make your own using gluten-free bread. To enhance creaminess, you can replace nonfat milk with unsweetened almond milk. This recipe is adaptable, so feel free to add vegetables like peas or carrots for extra nutrition.
Serving Suggestions
This Scalloped Chicken pairs beautifully with a fresh green salad or steamed vegetables for a balanced meal. For a heartier option, serve alongside rice or quinoa. Consider finishing the plate with a drizzle of balsamic reduction for added flavor. For a comforting twist, try serving it with mashed potatoes or alongside a slice of crusty bread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil to retain moisture, baking at 350°F until heated through, approximately 15-20 minutes. Avoid microwaving, as it may make the dish soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Chicken(Lo-Fat) contains roughly 1064 calories, with 33g protein, 154g carbohydrates, and 35g fat. It is an excellent source of protein (66% of the Daily Value), iron (59% of the Daily Value), and dietary fiber (45% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken instead of cooked in this recipe?
It's best to use cooked chicken for this recipe to ensure that the chicken is tender and the dish cooks evenly. If you do use raw chicken, you would need to adjust the cooking time to ensure the chicken is fully cooked through before serving.
Is there a vegetarian option for this dish?
Yes, you can substitute the chicken with cooked chickpeas or a mix of your favorite vegetables for a vegetarian version. Use vegetable broth instead of chicken broth, and consider adding tofu for extra protein.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the dish up to a day in advance. Just cover it tightly with plastic wrap or foil and refrigerate. When you're ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).