Savory Asian-Style Chicken Casserole with Vegetables

Asian Chicken Casserole, a tasty “bubble up” style dish, makes the most of zero-point foods to deliver a flavorful, low-point dinner that’s perfect for Weight Watchers and anyone looking for a lighter meal. The topping of fresh red cabbage adds a crisp, refreshing crunch, and you can customize with other fresh vegetables if you like.

Using fat-free ground chicken, crunchy vegetables like carrots and cabbage, and low-calorie seasonings such as soy and teriyaki sauce transforms a traditional casserole into a savory, healthy weeknight meal. It’s simple to prepare, family-friendly, and ideal when you want something quick and satisfying without sacrificing flavor.

Three reasons to try this recipe

It highlights zero-point foods.

Vegetables can sometimes feel repetitive, but this casserole shows how zero-point ingredients can be both filling and flavorful. The combination of seasoned chicken and fresh cabbage keeps each bite interesting.

It’s low in calories.

One serving is just under 200 calories, so you can enjoy generous portions while staying within your daily goals — ideal for anyone focused on weight loss or mindful eating.

It’s quick to prepare.

From start to finish this casserole takes about an hour, making it suitable for busy weeknights or batch cooking for lunches during the week.

Ingredients

• 1 (7.5 oz) package biscuit dough (if you can’t find this exact size, use the smallest can available and weigh out 7.5 oz)
• 1 lb fat-free ground chicken
• 2 garlic cloves, diced
• 1 cup chopped carrots
• 1/3 cup soy sauce
• 1 tablespoon teriyaki sauce
• 1/2 tablespoon sriracha (optional)
• 2 tablespoons fresh lime juice
• 1 teaspoon ground ginger
• 1/2 tablespoon brown sugar
• Chopped red cabbage for topping
• Diced green onion for garnish

Instructions

1. Spray a large frying pan with nonstick cooking spray and cook the ground chicken over medium heat for about 5 minutes. Add the diced garlic and chopped carrots and continue cooking until the chicken is no longer pink.
2. In a bowl or large measuring cup, whisk together the soy sauce, teriyaki, sriracha (if using), lime juice, ground ginger, and brown sugar. Pour this sauce into the pan with the cooked chicken and let it simmer over low heat for about 10 minutes, stirring occasionally to combine flavors.
3. Preheat the oven to 375°F. Spray a 9×13-inch casserole dish with nonstick spray. Open the biscuit can and cut each biscuit into smaller pieces—if your biscuits are larger, split them in half first—then spread the pieces evenly across the bottom of the dish.
4. Pour the chicken and sauce over the biscuit pieces, making sure not to drain the sauce so the casserole stays moist. Cover the dish with foil and bake for 35 minutes. Remove the foil and bake an additional 10 minutes to brown the top.
5. When the casserole is out of the oven, top it with freshly chopped red cabbage and diced green onion. Cut into six equal servings and serve warm.

Yields 6 servings. Approximate nutrition per serving: Calories 191, Fat 2 g, Saturated fat 0.17 g, Carbohydrates 22 g, Fiber 1.2 g, Sugars 5 g, Sodium 1152 mg, Protein 22 g.

WW Points

• Biscuit dough: 22 points
• Fat-free ground chicken: 0 points
• Garlic: 0 points
• Chopped carrots: 0 points
• Soy sauce: 1 point
• Teriyaki sauce: 1 point
• Sriracha: 0 points
• Fresh lime juice: 0 points
• Ground ginger: 0 points
• Brown sugar: 1 point
• Chopped red cabbage: 0 points
• Diced green onion: 0 points

Calculated as 4 WW points per serving using the WW app recipe builder.

Older WW systems:

Freestyle SmartPoints: 3 (recipe builder) | SmartPoints (older calculator): 4 | PointsPlus: 4

Variations

• Omit the sriracha for a milder flavor, or add extra if you prefer heat.
• Substitute fat-free ground turkey or extra-lean ground beef; note that beef will increase the point value.
• Use a sugar-free teriyaki sauce to keep points lower if you want a sweeter note without added sugar.

Tips and storage

• If your biscuit cans are larger, split each biscuit into smaller pieces so you have enough dough to cover the bottom of the pan.
• Store leftovers in the refrigerator for up to 5 days. The casserole also freezes well when wrapped tightly and can be kept in the freezer for up to three months.

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