Greek Egg and Lemon Baked Chicken

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

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

1: large cooked rotisserie chicken (about 3 lb/1.5 kg)
1/3 cup: thinly sliced red onion
1 cup / 250 g: EGG Creations! Fat Free Original or Naturegg Omega Plus, 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

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

This recipe was made with:

The same great taste with none of the fat.

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Brush pastry and bread dough with Egg Creations Fat Free Original before baking to add a glossy colour.