Chicken, Eggplant, and Green Beans Casserole

01Method

1. 1

   Heat the oven to 350°F (175°C).

2. 2

   In a large skillet over medium heat, melt the butter, then whisk in the flour until a smooth paste forms and cook for 1 minute. Stir in the sour cream, onion, garlic powder, sugar, nutmeg, salt, and pepper until well combined, then add the ground chicken and green beans. Cook, stirring frequently, until the chicken is fully cooked through and the onion has softened, 7 to 10 minutes.

3. 3

   Layer the eggplant rounds across the bottom of a 9x13-inch baking dish. Spoon the chicken and green bean mixture evenly over the eggplant, then scatter the Cheddar cheese on top.

4. 4

   Combine the cracker crumbs with the melted butter in a small bowl, tossing until evenly coated, then distribute the mixture over the cheese layer.

5. 5

   Bake until the topping is golden brown and the cheese is bubbling, about 30 minutes.