Chicken and Bacon Casserole

I've been trying to eat a little healthier and hopefully lose some weight in the process, this dish is low in carbs and very low in sodium and yet is very flavorful and filling

3 slices of bacon
4 chicken tenders or 2 chicken breasts
 1/2 a bag of frozen cauliflower
 1/2 bag of frozen broccili
 1/2 a medium onion diced
1/2 cup diced green peppers
 1/2 block low fat cream cheese
 1cup low fat sour cream
 1/2 cup of milk
 1.5-2 cups grated cheddar cheese
 1/2 cup grated parmesan cheese
  2 tablespoon yellow mustard
  1/2 a can of cheese dip
 table spoon of olive oil

 seasonings
 1/2 a teaspoon of each
 ground ginger
 cumin
 smoked paprika
 garlic powder
 onion powder
 dry mustard
 mrs dash onion and herb
 mrs dash for steak

remove any tendons or veins showing in the chicken tenders if that is what you're using and cut into bite sized or slightly smaller pieces and place in a baggie or bowl along with the olive oil and spices ( I mix the spices in a glass before hand) make sure the chicken is well coated and allow to marinate for about a 15 minutes whiule you cook the bacon, onion and green pepper

cut the 3 slices of bacon into small chunks and add to the frying pan to begin cooking

dice the half of an onion and add it to the cooking bacon and drippings, add the frozen green pepper dice and cover the pan

once the bacon has begun to crisp and the onions and papers are softened add in the marinated chicken pieces and 1/4 cup of water then cover , stir occasionally until the chicken is cooked (about 5minutes) tuen off the heat and let sit

fresh veggies would have been nice but I had frozen so that's what I used. I placed about half a bag of cauliflower and half a bag of broccoli in a bowl then covered the bowl and microwaved for 3 minutes then I cut the florets into smaller pieces and seasoned with a very little salt, 1/4 teaspoon each of cumin, onion powder, garlic powder dry mustard, mixed it all up and microwaved for another 2 minutes covered

once the cauliflower and broccoli are heated thrugh, drain and add to the chicken mix and cook covered on low heat while you make the cheese sauce

in a microwavable bowl add the cream cheese, sour cream and milk and heat for 3 minutes until soft, stir together as well as you can and microwave for another minute, slowly add in the cheese dip and cheddar cheese as you stir, return to microwave for 1 minute if the cheese stops melting, you can add in more milk to loosen the sauce if it's to thick, add in the mustard and stir it in well

Put your chicken and vegetables in an oven proof casserole dish and pour the cheese sauce over the top making sure it gets all over and runs down over the mix, bake at 350 for 30 minutes then sprinkle with parmesan cheese and slide under the broiler until browned (about 3 minutes)

serve it up with a salad and toasted garlic bread and maybe a fermented adult beverage.

  The only thing I would have done different was make a lot more......