Skinny Chicken Loaded Potato Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
  • 3 Yukon gold potatoes, sliced into ¼" thick slices
  • salt and pepper
  • 3 slices turkey bacon, cooked and crumbled
  • 1 chicken breast, diced into small chunks and cooked
  • ¾ cup low-fat part-skin mozzarella cheese, shredded and divided in half
  • 1 cup HORIZON Organic 1% milk
  • 1 large egg
  • 1 teaspoon dried parsley
  • scallions, garnish
  1. Preheat oven to 375 degrees. Spray a 9" pie pan with non-sticking cooking spray.
  2. Layer half of the sliced potatoes into the dish, overlapping slightly. Season with salt and pepper.
  3. Add the turkey bacon and diced chicken on top of the potatoes.
  4. Sprinkle half of the shredded cheese on top.
  5. Add the other half of the potatoes on top of the cheese.
  6. In a small ramekin whisk together the milk and egg. Pour the custard over top of the potatoes.
  7. Sprinkle on the other half of the shredded cheese. Add the dried parsley on top of the cheese.
  8. Cover with aluminum foil and bake for 75 minutes. Uncover and bake for another 15 minutes.
  9. Allow the casserole to cool for 15 minutes.
  10. Slice and serve with fresh scallions.
Recipe by Gal on a Mission at