Skip to Content
Menu

Moroccan Chicken-Lentil Casserole

  • Jump to Recipe
  • Save
By Pillsbury Kitchens
Updated Dec 29, 2014
  • Save
  • Share
  • Jump to Recipe
Looking for a spicy Moroccan dinner using Progresso® broth and peas? Then try this tasty chicken-lentil casserole sprinkled with apple.

Moroccan Chicken-Lentil Casserole

  • Prep Time 30 min
  • Total 1 hr 10 min
  • Ingredients 20
  • Servings 6
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

Casserole

  • 4 cups water
  • 1 cup dried lentils, sorted, rinsed
  • 2 tablespoons olive oil
  • 1 lb boneless skinless boneless chicken breasts, cut into 1-inch pieces
  • 1 1/2 teaspoons salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1/2 cup Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup red wine or additional chicken broth
  • 1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed

Topping

  • 1 medium red apple, diced (1 cup)
  • 1/4 cup dried apricots, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1/4 teaspoon ground ginger
  • 1/4 cup slivered almonds, toasted
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 3-quart saucepan, heat water to boiling. Stir in lentils; return to boiling. Reduce heat to medium. Cover; cook 30 to 45 minutes or until desired tenderness is reached. Drain if necessary.
  • Step 
    2
    About 15 minutes before lentils are done, heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • Step 
    3
    In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken, 1/2 teaspoon of the salt, the chili powder, cinnamon, cumin and pepper in oil 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center. Remove with slotted spoon to bowl. Reduce heat to medium. Cook onion in remaining 1 tablespoon oil 3 minutes, stirring occasionally, until tender. Add garlic; cook and stir 1 minute.
  • Step 
    4
    Stir in broth, wine, cooked lentils, chickpeas and remaining 1 teaspoon salt. Heat to boiling over high heat; remove from heat. Return chicken to skillet, discarding any juices in bowl. Spoon into baking dish.
  • Step 
    5
    In medium bowl, toss all topping ingredients except almonds. Sprinkle topping over casserole.
  • Step 
    6
    Cover; bake 20 minutes or until apples are just tender. Sprinkle with almonds. Let stand 5 minutes before serving.

Nutrition

400 Calories
9g Total Fat
31g Protein
45g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
790mg
33%
Potassium
810mg
23%
Total Carbohydrate
45g
15%
Dietary Fiber
11g
44%
Sugars
9g
Protein
31g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
30%
30%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1/2 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the

Pillsbury Kitchens

© 2024 ®/TM General Mills All Rights Reserved