Fireside Low Fat Casserole

The first time I made this casserole, it was one of those bitter cold January nights when the house felt drafty no matter what. I threw everything together in a rush, not expecting much, but when I pulled it from the oven something magical happened. The smell filled every corner of the kitchen, and suddenly the cold outside did not matter anymore. My roommate actually came downstairs with her coat half on, asking what I was making.

Last winter my sister came over feeling completely defeated after a long week at work. I served her this casserole straight from the oven, watching her shoulders drop three inches as she took that first bite. We sat by the fireplace picking at the last bits of cheese on the edges, talking about everything and nothing until the fire died down to embers. She asked for the recipe before she even put her shoes back on.

Ingredients

• 1 lb skinless chicken breast: Cutting into cubes helps the meat absorb all those tomato flavors while staying tender
• 2 cups zucchini, sliced: Do not skip this because it adds sweetness that balances the acidity of tomatoes
• 1 cup carrots, diced: These hold their texture beautifully through baking unlike softer vegetables
• 1 cup red bell pepper, chopped: The sweetness here is essential for depth
• 1 cup onion, chopped: Yellow onions work best for their mellow sweetness after cooking
• 2 cloves garlic, minced: Fresh garlic makes a huge difference here
• 1 cup cooked brown rice: Slightly undercook it slightly so it does not get mushy
• 1 can diced tomatoes, no salt added: You control the seasoning this way
• 1/2 cup low-sodium chicken broth: Creates just enough sauce without drowning the ingredients
• 2 tbsp tomato paste: This concentrates the tomato flavor beautifully
• 1 tsp dried basil: Adds that classic Italian backbone
• 1 tsp dried oregano: Pair it with basil for that familiar aromatic combination
• 1/2 tsp smoked paprika: The secret ingredient that makes people ask what is different
• 1/2 tsp black pepper: Freshly cracked makes all the difference
• 1/2 tsp salt (optional): Taste first because the cheese adds saltiness
• 1/2 cup reduced-fat mozzarella cheese: Just enough for that satisfying cheese pull
• Nonstick cooking spray: Use it generously on the dish

Instructions

Get your oven ready:

Preheat to 375°F and coat your casserole dish thoroughly with nonstick spray.

Brown the chicken lightly:

Sauté the cubed chicken in a large nonstick skillet over medium heat for 4 to 5 minutes until lightly colored but not cooked through.

Soften the aromatics:

In the same skillet, cook onion, garlic, carrots, and bell pepper for about 4 minutes until they start to soften.

Add the zucchini:

Toss in the sliced zucchini and cook for just 2 more minutes so it keeps some texture.

Combine everything:

Mix the sautéed vegetables, chicken, rice, tomatoes, broth, tomato paste, and all seasonings in a large bowl until well distributed.

Assemble the casserole:

Spread the mixture evenly in your prepared dish, pressing it down gently.

Cover and bake:

Cover tightly with foil and bake for 25 minutes to let flavors meld.

Add the cheese:

Remove foil, sprinkle mozzarella evenly across the top, and bake uncovered for 10 to 12 minutes until bubbly.

Let it rest:

Wait 5 minutes before serving so the sauce sets slightly.

Save

This recipe became my go-to the winter my husband and I first moved in together. Money was tight and the apartment was drafty, but this casserole made our tiny kitchen feel like the warmest place on earth. We would eat it wrapped in blankets watching old movies, feeling like we were treating ourselves to something fancy even though it cost so little to make.

Making It Vegetarian

Swap the chicken for canned lentils or chickpeas, drained and rinsed well. Use vegetable broth instead of chicken broth, and nobody will miss the meat at all.

Making It Ahead

You can assemble everything up to a day ahead and keep it covered in the refrigerator. Just add 5 to 10 minutes to the covered baking time if it is cold from the fridge.

Serving Ideas That Work

A crisp green salad with vinaigrette cuts through the richness beautifully. I also love serving it with warm whole-grain bread for soaking up any extra sauce. A glass of light red wine does not hurt either.

• Keep chili flakes on the table for heat lovers
• Extra fresh basil on top looks and tastes amazing
• The casserole freezes well for up to three months

Save

There is something so honest about a dish that warms you from the inside out without weighing you down. Hope this becomes your fireside favorite too.

Recipe FAQs

→ What are the main protein sources in this dish?

Skinless chicken breast provides lean protein, ensuring the dish remains light yet satisfying.

→ Can the dish be made vegetarian?

Yes, substitute chicken with canned lentils or chickpeas and use vegetable broth to keep flavors balanced.

→ What vegetables are included?

Zucchini, carrots, red bell pepper, and onion create a tender, flavorful vegetable mix.

→ How is the sauce prepared?

A combination of diced tomatoes, low-sodium chicken broth, tomato paste, and herbs like basil and oregano forms the savory sauce.

→ What is the recommended cooking method?

Sautéing the ingredients briefly before baking them together allows flavors to meld and achieves a comforting texture topped with melted cheese.

→ Are there any dietary notes to consider?

The dish is low fat and can be gluten-free if certified gluten-free broth and rice are used; it contains dairy from mozzarella cheese.