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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{Creamy Broccoli, Bacon, & Mushroom Chicken Casserole}

Broccoli Mushroom Casserole_ingredientsThis “healthified” casserole is made from boxed mushroom soup, fresh broccoli, brown rice, chicken, and some bacon for extra flavor. Some added Greek yogurt at the end makes it creamy and adds the perfect amount of tang. With only 15 minutes of prep time, this super easy dish can be ready for dinner in no time flat. 

 

Servings: 4

 

Ingredients

1 cup instant brown rice

2 heads of fresh broccoli

1 lb chicken tenderloins, raw

1/4 lb uncured bacon (about 3-4 slices), chopped

1 32 oz box Imagine portobello mushroom soup or other ready-prepared mushroom soup (you can also make your own easily with this simple mushroom soup recipe)

3/4 cup nonfat plain Greek yogurt

 

Directions

Broccoli Mushroom Casserole_layersSpread uncooked brown rice evenly on the bottom of a 13×9 glass pan. Next, spread chicken evenly on top of rice. Cut broccoli off the stalk directly into the pan, and then sprinkle with the chopped bacon. Lastly, pour mushroom soup evenly over entire pan. Bake at 350 for 30-35 minutes, until chicken is cooked through. Remove chicken from pan and stir in Greek yogurt, then add chicken back into pan. Serve in a bowl and enjoy!

 

Broccoli Mushroom Casserole_outofoven

 

 

 

 

 

 

 

 

 

 

 

Nutrition info per serving: 470 cal,  12 g fat, 2 g carb, 39 g protein, 4 g fiber

 

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