If you are looking for a dish low in calories, while still allowing you to eat your fill, this is a great one for you. It definitely resembles that stroganoff taste, but tastes lighter. My husband liked it, but when asked to elaborate he said it tasted like health food lol. Well he’s right, it is health food, but that’s not a bad thing.
It came together easily, and I didn’t change a thing. I would say it is somewhat thinner than I might have liked, but not terribly so. I didn’t get a chance to eat the leftovers (my husband took them to lunch) but I imagine by then it soaked things up a bit better. I almost broke from the directions and put more pasta in, but I really wanted to give the dish a chance because of the low calorie count. For a whopping 2 cups it boasts only 390 calories. And while I know my husband would have appreciated more pasta, I was fine with the smaller amount.
Overall, if you are watching what you eat, and don’t mind compromising just a bit on those comfort food dishes this is one to try!
Cheesy Chicken Stroganoff Bake
Makes : 4 servings
- 5 oz. whole-wheat or multi-grain rotini pasta, uncooked
- 6 cups small broccoli florets
- 12oz. boneless skinless chicken breast, cut into bite-sized pieces
- optional : salt, pepper, onion powder, and garlic powder to taste (I just did salt and pepper)
- 2 cups sliced mushrooms
- 1 cup chopped onions
- 1 tsp. garlic, minced
- 1 11/2 tsp. Italian seasoning
- 1 cup (about 1 can) 98% fat-free condensed cream of mushroom soup (I used the whole can)
- 1/4 cup light sour cream
- 1/2 cup shredded part-skim mozzarella cheese
- 2 T. reduced-fat grated Parmesan cheese
Preheat oven to 375 degrees. Spray a 9×13 inch baking pan with nonstick spray.
Cook pasta according to package directions, adding broccoli to the boiling water for the last 5 minutes. Drain and set aside.
Meanwhile, season chicken if you like (I definitely recommend this!). Bring a large skillet sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, and garlic and cook and stir for about 2 – 3 minutes. Add chicken and cook and stir until chicken is cooked through, about 8 minutes. Add soup and sour cream and cook and stir until hot and well mixed. Remove from heat. Add drained pasta and broccoli to skillet and mix well.
Spoon mixture into baking pan, cover with foil, and bake 15 minutes. Uncover, top with mozzarella and Parmesan cheese, and bake uncovered until cheese is melted, about 3 – 5 minutes.
Recipe from Callie Cooks