I got the idea for this recipe from a pre-made dinner that is sometimes available for purchase at Costco. The problem with the store version is that it can feed 10 people and has too much cheese to be reasonable in calories.
I’m not counting calories today. Sundays are my rest days and also the days I eat what sounds good. Something with cheese is almost always on the list. I’m planning on starting a new workout routine and seeing if I can count macros starting tomorrow. So tonight we’re having something covered in gooey mozzarella.
I’ll be serving this casserole with a side of roasted broccolini and some pull apart white dinner rolls. I’ll throw those both on a sheet pan in the oven for the last 10 minutes or so and have dinner on the table in no time.
2 9 oz. packages of any flavor fresh ravioli from the deli (or you can also use part of a bag of frozen ones)
1 jar of your favorite pasta sauce
4 T. Shredded Parmesan Cheese
One 6 oz. package of fresh snack size mozzarella (or use ~1.5 C regular shredded mozzarella)
Preheat the oven to 375. Cut the mozzarella bits in half or quarters. Using an 8 or 9” square baking pan, spread a big spoonful of sauce on the bottom of the pan. Add half of the ravioli trying not to overlap the pieces too much. Add half of the parmesan cheese and half of the mozzarella bits. Spread a few more spoonfuls of sauce on that layer. I try to mostly get the edges of the raviolis so they won’t be too crispy after baking. Repeat the layers, ending with sauce again, but leave some of the mozzarella bits uncovered so they can get melty and brown on top. Cover with foil and bake in 375 degree oven until bubbly hot, about 55 minutes. Remove the foil for the last 5-10 minutes. A thermometer in the center of the dish should read at least 165. Allow to cool at least 5 minutes before serving.
These numbers are for 1 out of 6 servings, based on using 2 packages of Sprouts Grilled Chicken and Prosciutto Ravioli, ⅘ of a jar of Classico Fire Roasted Tomato and Garlic Sauce, 6 oz. BelGioioso Mozzarella Snacking Cheese and Private Selection Shredded Parmesan.
This is a super easy and versatile recipe that is one of my go-to’s when I’m counting calories. It’s easy to make, fills you up (see if you can even eat the whole bowl), and makes you warm from the inside. It’s as easy as making a bowl of ramen noodles, but with actual nutritional value…
I make this for lunch when I’m tired of salad with chicken. I make it for dinner when the kids are eating MacD’s or mac and cheese or something else that won’t fit into my day. I eat it when I’m saving calories for something special like dinner out with my husband.
This recipe is super budget friendly if you can buy the chicken from Costco or use leftovers from another meal, but you can change the ingredients to whatever you have on hand and make more expensive versions if you’re not counting cash along with your calories.
This recipe has a lot of sodium from the bouillon and canned chicken. If you are watching sodium, be sure to use a low sodium broth and leftover baked chicken from home.
Easy Chicken Broccoli Soup
1 Chicken Bouillon Cube or other broth
2 Cups Fresh or Frozen Broccoli
1/2 of a 12 oz. can of Kirkland Chicken Breast drained or any 4-6 oz. leftover chicken (baked, rotisserie, etc)
Spices or Hot Sauce to taste (I like garlic, pepper, dry mustard and poultry seasoning)
Add 2 cups of water and bouillon cube or broth and water to make 2 cups liquid to a small saucepan. Heat on high until boiling and bouillon dissolves completely. Add chicken and broccoli and continue cooking until broccoli is hot but still fairly crisp (about 3 minutes from frozen). Add spices to taste. Pour into a really big bowl and allow to cool a bit before taking a bite.
Add-in option ideas:
If you’re not on a super tight budget or have other things to use up in the kitchen you can try some other options. These are just ideas, use whatever you like:
Use any frozen vegetables like mixed veggies, cauliflower, asparagus or Brussels sprouts
Use any broth like vegetable broth, beef broth or bone broth (I’ve even used the sauce packet from a package of ramen in a pinch…)
Add a handful of fresh spinach or power greens right at the end
Add fresh minced or canned garlic or some green onions
Add diced fresh or canned mushrooms
Only if you want to add more calories/carbs: Add leftover cooked quinoa, brown rice or farro
Recipe nutrition facts for Basic Recipe:
Sodium: 1267.5 <–That’s almost a whole days worth!!