Bariatric Foodie Play with your food
Some folks get down during fall because it’s the gateway to winter. Not me! No, no. I love, love, love fall. (But I hate winter.) Especially because after many long weeks of avoiding my oven like the plague I can turn it back on! (I don’t have central AC…the struggle is real!)
So in honor of fall, I have this easy bake. It’s comfort food at its best. But comfort food tends to make us nervous, doesn’t it? Mostly because it’s so yummy we think we are going to eat way too much. I have a soultion! The below recipe yield this lovely little casserole dish (notice it isn’t much bigger than the salad plate it’s sitting next to) full of yumminess. It’s about 2-3 post-op sized servings. Just enough to have it for dinner, some leftovers, maybe one last portion…then you’re done! No getting saddled with way too many leftovers. Good, right?
When I made this recipe, I did so using fresh vegetables. But you can easily use frozen (and that’s what I’ve included in the recipe directions). If you don’t like cauliflower/broccoli (or if you aren’t cleared for it yet), feel free to use whatever veggies you like. The basic idea of this dish is as follows: chicken, creamy, cheesy, goodness.
That can easily be replicated with any number of vegetables!
- 8 oz chicken breast cubed
- 2 c frozen cauliflower florets
- 1 c frozen broccoli florets
- 8 oz reduced-fat cream of chicken soup
- 1 c shredded cheese whatever kind you like
- 1/2 c grated Parmesan cheese
- Salt, pepper, onion powder, garlic powder (to taste)
- Preheat oven to 350 degrees.
- Set a skillet (sprayed with non-stick cooking spray) over medium heat and allow it to get hot. Add chicken and cook until done.
- Boil broccoli and cauliflower until done (you can boil them together, about 8-10 minutes), then mash with a potato masher.
- Add chicken to the pot of mashed cauliflower/broccoli and mix in soup. Stir to combine thoroughly.
- Transfer to a mini-casserole dish and top with both cheeses. Bake at 350 degrees for 30 minutes or until cheese is done to your liking.
I will definitely try this recipe as both broccoli and cauliflower are veggies I tolerate. What is the serving size and do you have the nutritional value per serving?
Hi there! Serving sizes vary widely. I had one post-op tell me hers yielded 8 servings. For me it was two. If you look at the picture the casserole dish is only a little bit bigger than a salad plate, but even then portion sizes vary! In general, Bariatric Foodie doesn’t provide nutritional information for its recipes (for lots of very good reasons I won’t bore you with). But here’s a great guide to figuring them out using the ingredients you have on hand. 🙂 https://www.bariatricfoodie.com/bf-basics-how-to-figure-out-recipes/
Do you make the soup according to the directions before adding it to the recipe or do you just add condensed soup. Thanks!
You’d just mix the soup in. Hope that helps!
I made this I added cauliflower rice to mine, I love the mixture of broccoli and cauliflower together, it made a lot, I’ve been eating on it all week, now I’ve added hot sauce to it when I warm it up, ya’ll it taster like buffalo chicken dip, nuff said :0)
i cannot wait to try this recipe.
Sounds like a tasty, easy recipe. When I was an early post-op the last thing I wanted to do was spend a lot of time cooking something that I might not like or where I ended up throwing half of it out because I was sick of it after 6 meals! (You might want to correct the spelling of broccoli throughout, though.)
Have tried this and cooked for the whole family and it was a hit thanks so much.
What are the nutritional stats on this dish?
Looks delicious!
Thanks!
Hi Brooke,
It is VERY yummy!
Bariatric Foodie doesn’t provide nutritional information for recipes. But here’s how you can calculate what the information would be with the ingredients you have: https://www.bariatricfoodie.com/bf-basics-how-to-figure-out-recipes/
Hope that proves useful for you!
Best,
Nik