Greek Egg and Lemon Baked Chicken

This casserole is the ultimate potluck or make-ahead buffet dish.

  • Prep time: 20 min
  • Makes: 6 servings
  • Cook time: 20 min

Nutritional Information

PER SERVING

  • Calories
    .
    225
  • Fat
    .
    11 g
  • Saturated Fat
    .
    4 g
  • Cholesterol
    .
    119 mg
  • Carbohydrates
    .
    3 g
  • Fibres
    .
    1 g
  • Sugars
    .
    1 g
  • Protein
    .
    29 g
  • Sodium
    .
    371 mg
  • Potassium*
    .
    50 mg
  • Calcium
    .
    23 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

1 large cooked rotisserie chicken (about 3 lb/1.5 kg)
1/3 cup thinly sliced red onion
1 cup / 250 g Naturegg Omega Plus cracked eggs, well shaken
2/3 cup / 150 ml chicken broth
1 tsp / 5 ml finely grated lemon zest
2 tbsp / 30 ml lemon juice
2 tbsp / 30 ml butter, melted
2 tbsp / 30 ml chopped parsley
1/2 tsp / 2 ml dried oregano leaves
1/2 tsp / 2 ml pepper

Directions

  1. Remove and discard skin from chicken. Remove meat from bones and into bite-size pieces. Place in 13" x 9" (3 L) baking dish lightly coated with nonstick cooking spray. Scatter onion over top.

  2. Whisk liquid eggs with chicken broth, lemon zest and juice, butter, parsley, oregano and pepper. Pour over chicken. (Casserole may be assembled to this point, covered and refrigerated for up to 1 day.)

  3. Bake at 350°F (180°C) for 20 to 25 minutes or until set and lightly browned.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

Tips: Whipping

If you over beat egg whites and they're too stiff, gently stir in 1 or 2 unbeaten whites to every 5 or 6 whites or add a few teaspoons of sugar and beat again briefly until they are smooth.

Crunchy Asian Egg Salad For One

View recipe

Florentine Stuffed Mushroom Caps

View recipe
See all recipes