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Chicken-Cilantro Casserole
Ingredients
. olive oil cooking spray
. 1 pound purchased low-fat chicken-cilantro sausages
. 2 cups 1% low-fat milk
. 1 ½ cups egg substitute
. refrigerated butter-flavored cooking spray
. ¾ cups shredded low-fat sharp cheddar cheese
. 8 slices good-quality white bread, crusts removed and cut into cubes
. 1 ½ cups tomato sauce
Directions
1. Remove the sausage casings. Crumble the sausage and saute in a nonstick skillet over medium heat until evenly browned.
2. Transfer this mixture to paper towels to thoroughly drain.
3. Whisk together milk and egg substitute.
4. Brush slightly a casserole dish with cooking spray.
5. Spread ¼ cup of the shredded cheese in a self-sealing plastic bag. Refrigerate.
6. Layer 1/3 of the bread cubes on the bottom of the prepared baking dish. Top with half of the browned sausage and ¼ cup of the shredded cheese. Pour 1 cup of the milk-egg mixture over the top. Repeat the layers, finishing with the final bread layer and the remaining 1 ½ cups of the milk-egg mixture. Cover with the tomato sauce. Cover with plastic wrap and refrigerate overnight.
7. Preheat the oven to 350°F.
8. Uncover the casserole. Sprinkle the top with the remaining shredded cheese. Bake until it is bubbling and golden brown, for about 50 to 60 minutes.
9. Remove from the oven and let rest for 10 minutes before serving.
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