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Tabouli Chicken Casserole

Tabouli Chicken Casserole
Makes:
6 to 8 servings
Prep Time:
15
minutes
Total Time:
60
minutes
Tabouli Chicken Casserole features a delicious combination of garbanzo beans, tomatoes, chicken and artichoke hearts with Mediterranean flavor hints of garlic, lemon peel and mint. Top this with finely chopped cucumber and parsley!

In this recipe:


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Ingredients:

  • 3 MAGGI Chicken Flavor Bouillon Cubes, divided
  • 1/2 cup hot water
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 pounds boneless, skinless chicken breast halves, cut into 3 x 1-inch pieces
  • 1 medium onion, chopped
  • 1 can (16 ounces) garbanzo beans, drained
  • 1 can (14.5 ounces) peeled and diced tomatoes, undrained
  • 1 can (14 ounces) artichoke hearts, drained and cut into bite-sized pieces
  • 1/2 cup grated carrot
  • 1/4 cup dry white wine
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon grated lemon peel
  • 1 cup bulgur
  • 1/2 cup finely chopped cucumber
  • 1/3 cup finely chopped parsley

Directions:

PREHEAT oven to 350° F. Grease large casserole dish.

DISSOLVE 2 bouillon cubes in hot water; set aside.

HEAT butter and oil in large skillet over medium-high heat. Add remaining bouillon cube; cook, stirring frequently, until bouillon is dissolved. Add chicken; cook, stirring frequently, for 5 to 7 minutes or until lightly browned. Remove chicken from skillet; set aside.

ADD onion to skillet. Cook, stirring occasionally, for 3 to 5 minutes or until tender. Add beans, tomatoes and juice, artichokes, carrot, wine, garlic, mint, lemon peel and bouillon mixture; cook, stirring frequently, for 2 to 3 minutes. Transfer to prepared casserole dish. Top with cooked chicken. Cover with foil.

BAKE for 30 minutes. Serve topped with cucumber and parsley.

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Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Tabouli Chicken Casserole

    Ingredients

    • 3 MAGGI Chicken Flavor Bouillon Cubes, divided
    • 1/2 cup hot water
    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 2 pounds boneless, skinless chicken breast halves, cut into 3 x 1-inch pieces
    • 1 medium onion, chopped
    • 1 can (16 ounces) garbanzo beans, drained
    • 1 can (14.5 ounces) peeled and diced tomatoes, undrained
    • 1 can (14 ounces) artichoke hearts, drained and cut into bite-sized pieces
    • 1/2 cup grated carrot
    • 1/4 cup dry white wine
    • 1 tablespoon finely chopped garlic
    • 1 tablespoon finely chopped fresh mint
    • 1 tablespoon grated lemon peel
    • 1 cup bulgur
    • 1/2 cup finely chopped cucumber
    • 1/3 cup finely chopped parsley

     

    Directions

    PREHEAT oven to 350° F. Grease large casserole dish.

    DISSOLVE 2 bouillon cubes in hot water; set aside.

    HEAT butter and oil in large skillet over medium-high heat. Add remaining bouillon cube; cook, stirring frequently, until bouillon is dissolved. Add chicken; cook, stirring frequently, for 5 to 7 minutes or until lightly browned. Remove chicken from skillet; set aside.

    ADD onion to skillet. Cook, stirring occasionally, for 3 to 5 minutes or until tender. Add beans, tomatoes and juice, artichokes, carrot, wine, garlic, mint, lemon peel and bouillon mixture; cook, stirring frequently, for 2 to 3 minutes. Transfer to prepared casserole dish. Top with cooked chicken. Cover with foil.

    BAKE for 30 minutes. Serve topped with cucumber and parsley.

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