Chicken Bacon Casserole

This one is a chicken casserole that came out quite delicious I might add. It’s as in my opinion like all casseroles, not the prettiest to photograph, but sometimes the way it looks is not that important when it tastes this amazing.

Chicken Bacon Casserole

Chicken Bacon Casserole


  • 3 cups cubed cooked chicken
  • 5-6 slices bacon, cooked and crumbled
  • 1 cup light sour cream
  • 1/2 cup light miracle whip
  • 1 cup 2% shredded cheese
  • 1 can cream of poblano (or sub cream of chicken) soup
  • 2 cups cooked high protein pasta (I used Banza Chick pea Pasta) but you can omit that if you like
  • fried onions for crunch


  1. Preheat oven to 350
  2. Spray a small casserole dish it with non stick butter spray.
  3. Boil chicken breast and cut it into cubes.
  4. 5-6 slices of bacon, cook until crisp and crumbled it. (You want about 1/2 cup of crumbled bacon)
  5. Mix light sour cream, light miracle whip and can of fat free cream of chicken/poblano with 2% shredded mexican blend cheese.
  6. Add your cooked pasta and chicken and mix well.
  7. Bake at 350 for 15 minutes then top with the fried onions for crunch and return to oven for additional 5 minutes.

This makes about 8 bariatric sized servings. All depends on the size of your pouch. I consider myself to have a pouch of steel. I can eat a lot during one sitting. Sometimes it depends on what types of food it is. But comparing myself to other post ops, I believe I can eat more than most.

As always, if you enjoy these recipes I post, please feel free to leave your comments, share via facebook or instagram and don’t forget to pin them on pinterest!