Lower Calorie Creamy Chicken Casserole

This lower-calorie creamy chicken casserole recipe is a delicious and healthier twist on the classic dish. Made with lean chicken breast, low-fat cream cheese, and plenty of vegetables, this casserole is packed with flavor while being relatively low in calories. It's perfect for those looking to indulge in comfort food without the guilt. The casserole is easy to prepare and will impress both family and friends. Serve it with a side of steamed vegetables or a fresh garden salad for a complete meal.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 red bell pepper, chopped
• 1 cup low-sodium chicken broth
• 4 ounces low-fat cream cheese
• 1/2 cup plain Greek yogurt
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and black pepper to taste
• 2 cups cooked brown rice
• 1/4 cup chopped fresh parsley

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until translucent.
3. Add the mushrooms and red bell pepper to the skillet and cook until softened.
4. Remove the vegetables from the skillet and set aside.
5. In the same skillet, add the chicken breasts and cook until browned on both sides.
6. While the chicken is cooking, in a medium saucepan, heat the chicken broth over medium heat.
7. Add the cream cheese, Greek yogurt, Parmesan cheese, dried thyme, dried oregano, dried basil, salt, and black pepper to the saucepan. Stir until well combined and smooth.
8. Remove the saucepan from the heat and set aside.
9. Place the cooked chicken breasts in a greased casserole dish.
10. Spread the cooked vegetables over the chicken.
11. Pour the creamy sauce over the chicken and vegetables.
12. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the casserole is bubbly.
13. Remove from the oven and let it cool for a few minutes.
14. Serve the casserole over cooked brown rice, garnished with chopped fresh parsley.

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