Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Servings:
6
Yield:
6 servings
Ingredients
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into melted butter until smooth; cook for 1 minute. Stir sour cream, onion, garlic powder, sugar, nutmeg, salt, and pepper into the flour mixture until evenly mixed; add ground chicken and green beans. Cook and stir mixture until chicken is completely browned and the onion is translucent, 7 to 10 minutes.
Arrange eggplant rounds into the bottom of a 9×13-inch baking dish. Spread chicken and green bean mixture over the eggplant. Top with Cheddar cheese.
Mix cracker crumbs and 1 tablespoon melted butter in a bowl until crackers are evenly moistened; sprinkle over the Cheddar cheese.
Bake in preheated oven until top is golden and cheese is bubbly, about 30 minutes.
Nutrition Facts (per serving)
| 360 | Calories |
| 26g | Fat |
| 11g | Carbs |
| 21g | Protein |
