Bariatric-Friendly Easy Chicken Tetrazzini Recipe
This Bariatric Chicken Tetrazzini Recipe delivers creamy comfort in a high-protein, low-carb package. It’s designed to satisfy the cravings for a cozy casserole while remaining gentle on a post-op stomach and supportive of weight-loss goals. Easy to make, family-friendly, and excellent for meal prep — it’s a new staple for anyone craving warm, satisfying food without the extra carbs.
Ingredients
- 1.5 lb 680 g cooked shredded chicken
- 1 cup plain nonfat Greek yogurt 240 g
- 4 oz 113 g light cream cheese, softened
- 1/2 cup part-skim mozzarella 56 g
- 1/4 cup grated Parmesan 25 g
- 8 oz mushrooms sliced (227 g)
- 1 small onion diced (≈70 g)
- 2 cloves garlic minced (6 g)
- 1 cup low-sodium chicken broth 240 g
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried thyme or Italian seasoning
- 1 lb zucchini noodles or 10–12 oz shirataki noodles
Instructions
- Preheat oven to 375°F (optional). Sauté onion in olive oil until translucent. Add mushrooms and cook until browned. Add garlic.
- Stir in chicken broth, lemon juice, Greek yogurt, and light cream cheese; whisk until smooth over low heat. Season with thyme, salt, and pepper.
- Fold in shredded chicken and zucchini or shirataki noodles. Transfer to a greased baking dish.
- Top with mozzarella and Parmesan. Bake 12–16 minutes until bubbly; broil 1–2 minutes for browning. Rest 5 minutes and serve.