Oh casseroles.  The classic Fall weeknight dinner.

Oh casseroles. Full of cream, butter and starch.

Rarely do I attempt to re-create a casserole dish. The healthy versions of these dishes can’t quite do the real deal true justice. This recipe on the other hand, I decided to go at it my own way.

The key to saving calories and fat: be sure to use fat-free cream of mushroom soup and reduced fat cheddar cheese.

Results: warm, creamy and belly filing! A wonderful weeknight meal on a cool Fall night.

Chicken & Broccoli Casserole - Bariatric Recipes

Course: Main Dish

Cuisine: Oven Baked

Servings: 8 servings

Calories: 192kcal

Author: Steph Wagner

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Ingredients

• 1 1/2 lbs boneless skinless chicken breast, cut into cubes
• 1/4 tsp each salt and pepper
• 10 oz frozen broccoli florets
• 8 oz fat-free cream of celery soup
• 1/4 cup unsweet, unflavored almond milk
• 1/2 cup shredded reduced fat cheddar cheese

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Instructions

• Preheat oven to 375F. Spray a 13x9 baking dish with cooking spray. Sprinkle the chicken with salt and pepper and place in the baking dish.
• Bake the chicken for 15 minutes or until cooked through. While chicken is cooking, thaw and drain the broccoli.
• In a bowl combine broccoli, fat-free cream of mushroom soup and almond milk. Mix together well.
• Add broccoli mixture to the casserole dish and using a rubber spatula, combine chicken mixture well and spread throughout the dish. Sprinkle cheese evenly over the top.
• Bake for 10 minutes or until the sides start to bubble and the top looks slightly browned.

Nutrition

Serving: 3oz | Calories: 192kcal | Carbohydrates: 4g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 57mg | Sodium: 346mg | Potassium: 569mg | Fiber: 1g | Sugar: 1g | Vitamin A: 284IU | Vitamin C: 33mg | Calcium: 64mg | Iron: 1mg