Oct 05
fall food, food 4 less bend

Easy Fall Dinners With Food 4 Less Bend

Posted by Cascade Village

After long summer days, the busyness of fall can be overwhelming. Not only are daylight hours shorter, but it feels like there are fewer hours altogether. So if you’re coming and going this season (who decided on these after-school schedules?!), these easy fall dinners with Food 4 Less Bend are here to make your nights easier. 

Always On The Go? Food 4 Less Bend Has Your Back 

Food 4 Less in Bend has been a staple at the Cascade Village Shopping Center since the beginning. You can’t miss the classic black and yellow sign from the Parkway practically calling you to the parking lot. We love this grocery store for its affordable options and commitment to the community (it’s locally owned!).

If you’re in a pinch, and pinching pennies, here are three easy fall dinners you can make with Food 4 Less. 

Chicken Broccoli Casserole 

A dish made for cooler days and comfort. 


  • 2 boneless, skinless chicken breasts
  • 2 tbsp butter 
  • 1 tsp dried parsley 
  • Salt and pepper to taste
  • 2 ½ cups chicken broth
  • 1 tbsp avocado oil 
  • 1 ¼ cups brown rice 
  • 2 cups fresh broccoli florets (Food 4 Less Bend has the best fresh veggies!) 
  • 10.5 oz cream of chicken soup
  • ½ cup milk of choice (we like local favorite, Eberhard’s
  • ⅓ cup sour cream 
  • 2 cups shredded Mexican style cheese blend 
  • Topping: 1 cup panko breadcrumbs + 2 tbsp melted butter 

Fast Hack: Want to make it even easier? Sub the chicken breasts for 2 C diced rotisserie chicken and the rice for your favorite ready-made option. 


  1. Preheat oven to 350 degrees. 
  2. Dice chicken and season with parsley, salt, and pepper. 
  3. Grab a large skillet and melt butter over med heat. Add chicken and cook until golden brown on all sides. Remove from pan when done. Skip this step if using rotisserie chicken. 
  4. Bring chicken broth, oil, and rice to a boil. Reduce to simmer, cover, and cook for 7 minutes. Skip this step if using ready-made rice. 
  5. Add broccoli to rice, replace cover, and cook for 8 more minutes. If skipping step 5, boil broccoli in chicken broth for the same time. 
  6. Keep covered off heat for 10 minutes then add cooked chicken, soup, milk, sour cream, and half of the cheese. 
  7. Grease a 9×13 casserole dish and top with remaining cheese. Cover with foil and bake for 15 minutes. 
  8. Melt the butter, mix with panko, add to top of casserole, and cook for another 10 minutes until golden brown. 

Crockpot Gnocchi Soup  

This soup is fall comfort in a bowl. 


  • ½ medium yellow onion, chopped
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced
  • 3 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 3 sprigs fresh rosemary 
  • 4 cups chicken broth 
  • 2 tbsp cornstarch 
  • 1 cup heavy cream (again, we love Eberhard’s) 
  • 16 oz package of gnocchi 
  • 3 cups baby spinach

Fast Hack: Save time (and avoid smelly hands) by buying garlic jarred and pre-minced. 


  1. Add the onions, carrots, celery, and garlic to a crockpot. Season chicken breasts and add on top of veggies. Place rosemary sprigs on top and pour chicken broth over. Cover and cook on low 7 to 8 hours (on high 4 to 5).  
  2. Once cooked, remove chicken and discard rosemary sprigs. Remove ¼ cup of hot broth and add to medium bowl. Shred chicken with forks then add back to soup. 
  3. To the hot broth in the bowl, add cornstarch and whisk to combine. Pour back into crockpot, add gnocchi, cover, and cook for 45 more minutes on high.
  4. When done, stir in spinach until wilted and season to taste with salt and pepper. Serve with sliced french bread or sourdough. 

Sweet Potato Hash with Brussel Sprouts and Sausage  

A healthy, hearty taste of fall.  


  • 2 cups cubed, peeled sweet potatoes 
  • 2 apple-chicken sausage links (or sausage of choice), diced  
  • 3 tbsp olive oil 
  • 10 oz shaved Brussel sprouts 

Fast Hack: Make this healthy dish even faster—and vegetarian—by omitting the sausage! 


  1. Put sweet potatoes in a glass bowl, add ¼ cup water, and cover tightly with plastic wrap. Microwave on high for 3 minutes or until fork tender. 
  2. Head 1 tbsp oil in a large skillet, add sausage, and cook until golden brown. Remove to a plate. Skip this step or add plant-based sausage if making vegetarian. 
  3. Heat the remaining 2 tbsp olive oil over medium-high heat, add Brussel sprouts, and cook for about 3 minutes. Combine with sweet potato and sausage and season with salt and pepper to taste. 
  4. Serve by itself or with bread. 

Mealtimes Made Easy With Food 4 Less Bend 

If dinnertime has gone up a few lines on the dreaded-task list (right next to math homework), Food 4 Less in Bend is a one-stop shop for easy meals. We hope these easy fall recipes help you bring some of that summer chill into your frenzied fall.

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