Creamy Broccoli, Bacon, & Mushroom Chicken Casserole

Broccoli Mushroom Casserole_bowl


Today I converted a childhood comfort meal into a much healthier and even more delicious version, which makes my heart and stomach very happy! I used to love this creamy chicken and mushroom casserole my mom used to bake–probably because the chicken was wrapped in bacon, and honestly, how can you go wrong when food is wrapped in bacon (you can’t). The list of ingredients was mostly processed and not so healthy: canned cream of mushroom soup, sour cream, bacon, chicken, and white rice. The only healthy food was the chicken. While the go-to Campbell’s cream of mushroom soup does contain mushrooms, it also contains a lot of other unnecessary ingredients like sugar, soy protein, and several preservatives, and much healthier alternatives are available at most grocery stores.


So, how did I make the casserole healthy? A few simple changes did the trick! I found a delicious boxed portabello mushroom soup that only contains real food like mushrooms and spices in the ingredients, subbed Greek yogurt for sour cream, brown rice for white rice, and added some fresh broccoli. Don’t worry though, I kept the bacon and the chicken. I did opt for uncured, nitrite-free bacon, but it’s bacon nonetheless (everything in moderation right). As an added bonus the prep for this easy dish only takes 15 minutes, and you only need a 13×9 pan. You can have a warm, comforting, healthy meal in no time flat. Did I mention that I normally hate mushrooms? I do. But I love the flavor the mushrooms bring to this meal so much that I’m willing to set aside my normal disgust for the fungi. I bet you’ll love it too! There’s bacon in it after all–what more do you need?


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