Skinny Chicken Loaded Potato Casserole – Our most popular recipe made skinny and into a meal! Everyone will be coming back for seconds!
One of our most favorite recipes is the loaded potato casserole. I thought it would be a great idea to re-create the recipe, but making it skinnier. Just because it says, skinny does not mean it’s skinny on flavor. If you love the original, you are going to go crazy over this one.
It’s a main dish instead of a side dish with the additional of diced chicken. Add a side salad or a vegetable and your meal be will complete.
So tell me how do you make your meals smarter with lower calories and healthier options? Most of the time for our cheese, we use low-fat skim shredded mozzarella cheese instead of cheese with more calories and skim or 1% milk. Now and then I will add a little cheddar cheese for extra flavor. With, of course, substituting sugars with other lower calorie alternatives. And trying to add more vegetables to a dish.
For this dish, HORIZON Organic milk was the perfect choice!
When we go to the grocery store, I usually have my meals for the week already planned out. I try to leave a day or two for leftovers. With most of our produce that needs to be used, i.e., lettuce, greens, fresh herbs quickly, I try to use those in the meals at the beginning of the week.
And may I say, this skinny chicken loaded potato casserole is perfect for leftovers the next day. Instead of grabbing lunch out while you are working, bring a slice of this casserole and you are good to go.
Skinny Chicken Loaded Potato Casserole – Our most popular recipe made skinny and into a meal! Everyone will be coming back for seconds!
- 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 1% milk
- 1 large egg
- 1 tsp dried parsley
- scallions, garnish
Preheat oven to 375 degrees. Spray a 9" pie pan with non-sticking cooking spray.
Layer half of the sliced potatoes into the dish, overlapping slightly. Season with salt and pepper.
Add the turkey bacon and diced chicken on top of the potatoes. Sprinkle half of the shredded cheese on top.
Add the other half of the potatoes on top of the cheese.
In a small ramekin whisk together the milk and egg. Pour the custard over top of the potatoes.
Sprinkle on the other half of the shredded cheese. Add the dried parsley on top of the cheese.
Cover with aluminum foil and bake for 75 minutes. Uncover and bake for another 15 minutes.
Allow the casserole to cool for 15 minutes.
Slice and serve with fresh scallions.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.
This is a sponsored conversation written by me on behalf of Horizon Organics. The opinions and text are all mine.
Can I prepare this and cook the next night? Or will the chicken be over dry?
I haven’t tried it, Melissa. Not sure how it would turn out, or if everything will be a little too dry. If you try it, please let me know how it turns out!