Weight Loss Casserole

Weight Loss Casserole–chicken, broccoli and mushrooms in a creamy sauce. With only 265 calories per serving you can eat this high protein meal guilt-free! Make this dish in the Instant Pot or Crockpot.

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Weight Loss Casserole

After a long weekend of eating heavy Thanksgiving foods it’s time to get back on track with a healthier, lighter meal. But don’t worry you won’t be sacrificing flavor!

This meal is full of flavor and you get that creamy sauce love without a can of cream of soup, high fat mayonnaise, cream cheese or sour cream. The trick to this dish is cottage cheese! It’s a cool trick. You blend up the cottage cheese in a blender until it’s the consistency of sour cream and then stir it into the chicken. It gives you the satisfaction and texture you want with only a fraction of the calories (only 206 calories in a cup of cottage cheese compared to 445 calories in sour cream, 776 calories in a brick of cream cheese).

The chicken, mushrooms, broccoli and sauce taste great by themselves. But if you want something to sop up the sauce try serving this over quinoa, cauliflower rice, mashed cauliflower or spaghetti squash.

Ingredients/Substitution Ideas

• Olive oil–or butter
• Onion–yellow or white
• White mushrooms–or baby bella
• Kosher salt
• Garlic powder
• Black pepper
• Dried thyme leaves
• Dried rosemary leaves
• Chicken broth–or water and better than bouillon
• Chicken tenderloins–fresh or frozen
• Frozen broccoli florets–or another choice of frozen vegetables like cauliflower, mixed vegetables
• Cornstarch
• Cottage cheese–I used full fat, low fat is okay too

Steps

Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onions and saute for 2 minutes.

Add in the mushrooms and saute for 3 more minutes. Stir in the salt, garlic powder, pepper, thyme and rosemary. 

Pour in the broth and scrape bottom of pot so that nothing is sticking. Lay chicken tenders in the pot, in mostly one layer, if possible. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes for fresh tenders or 3 minutes for frozen.

Meanwhile, microwave the broccoli florets according to package directions. Blend the cottage cheese in a blender until smooth and creamy. 

When pressure cooking time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. 

In a small bowl stir together cornstarch and 3 Tbsp of water until smooth. Turn Instant Pot to saute setting. Add in the cornstarch slurry to thicken sauce. Then turn off Instant Pot.

Stir in the broccoli and blended cottage cheese. 

Serve over cauliflower rice, quinoa, rice, mashed potatoes, noodles, spaghetti squash, etc.

Notes/Tips

• Serve over cauliflower rice, quinoa, rice, mashed potatoes, noodles, spaghetti squash, garlic bread, etc. This goes nicely with a green salad or fruit salad on the side.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• This recipe is gluten free.
• For extra flavor add a tablespoon of fresh lemon juice into the sauce.
• Other recipes you can make with cottage cheese are Instant Pot Million Dollar Casserole and Instant Pot Egg Bites.

More Skinny Instant Pot Recipes…

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.