Skinny Baked Chicken Potato Casserole

A skinny version of the classically baked chicken potato casserole. Made with lean chicken breast and milk instead of cream this one is flavored with onions, garlic and three different types of cheese. A simple recipe that involves adding all ingredients to a bowl and baking. Absolute comfort food and perfect any time of the year. 

Best Skinny Baked Chicken Potato Casserole, Healthier Chicken and Potato Casserole, Chicken Casserole

Do you have any memories of a baked chicken and potato casserole? Mine is loaded baked chicken and potato casserole with all that wonderful cheesy, creamy, saucy goodness. Well, just let’s say it was double loaded.  We would make a white sauce as a base, lots of cheese and of course more cream. I love such loaded stuff so it was absolute comfort food. 

I do miss that and maybe someday when I make it again I will share with you my version of the loaded baked chicken potato casserole. Today, I wanted to share with you this skinny version. It’s a toned down version of the loaded but still has enough cheese and all the amazing flavors. 

The thing is that over time you have to find ways to keep the balance. With me as a cake decorator for a job and desserts in the house all the time, I have to keep the food in check. So while I do make lasagna for the kids I also make skinny versions of all these comfort foods. Finding that balance between eating healthy and still not feeling deprived. 

About this recipe. 

As you can see from the ingredients below. I’m using lean chicken breast and milk instead of cream. The cornstarch works great as a thicken so you still have a creamy juicy casserole. It’s a very simple recipe and honestly very effortless. Almost like adding all the ingredients into a casserole and baking it. 

For our family, this is winter comfort food over the weekend and one I love making when i’m not motivated to cook. Cold rainy winter days are not my best days. 

Skinny Baked Chicken Potato Casserole, Healthier Chicken and Potato Casserole, Chicken Casserole

Skinny Baked Chicken Potato Casserole, Healthier Chicken and Potato Casserole, Chicken Casserole

Useful Tips and Tools

• A 9 x 9-inch casserole or baking pan but would be perfect for this recipe.
• Always use a Spatula with a long handle to protect your self from the high heat. Also, make sure you use one that is capable of handling high heat.
• You will need a few Bowl to make sure you have everything ready for a quick stir-fry 
• A Chopping board and kitchen knife to chop all the veggies and have them ready on hand.

Recipe – Skinny Baked Chicken Potato Casserole (Save/Pin)

Ingredients 

• 450 grams – Chicken breast (about 2 breasts) chopped
• 4 cups Potatoes cubed 
• 1 cup Onions – diced
• 1/2 tsp Garlic – minced 
• 1 tbsp Olive oil
• 1/2 cup Cheddar Cheese – grated
• 1/4 cup Parmesan Cheese – grated
• 1/2 cup Mozzarella or similar  – grated
• 1 cup milk 
• 1 tbsp cornstarch
• 1/2 cup chopped herbs – parsley or cilantro

Method 

• Preheat the oven at 160 C / 320 F
• Wipe dry the chicken breasts and chop into bite-size cubes
• Peel and chop potatoes into bite-size cubes
• Saute onions and garlic in oil for about 4 to 5 minutes until translucent. 
• Combine milk with cornstarch – set aside. 

Skinny Baked Chicken Potato Casserole, Healthier Chicken and Potato Casserole, Chicken Casserole

Assemble 

• Smear or spray a 9 x 9 casserole or baking pan with olive oil or cooking spray
• Combine together chicken, potatoes, onion-garlic, and chopped herbs
• Season with salt and pepper.
• Spread evenly making sure everything is well distributed. 

Skinny Baked Chicken Potato Casserole, Healthier Chicken and Potato Casserole, Chicken Casserole

• Sprinkle with the three kinds of cheeses starting with the Parmesan, cheddar, and Mozarella. 
• Top with any remaining chopped herbs 
• Stir the milk one more time to mix the cornstarch again and evenly spread it all over the casserole.
• Season with salt and pepper again.  

Skinny Baked Chicken Potato Casserole, Healthier Chicken and Potato Casserole, Chicken Casserole

Bake 

• Cover the casserole with foil and bake for an hour. 
• Remove the foil and bake further for 25 to 30 minutes until potatoes are fork tender. 
• Best served hot. 
• Leftovers are best heated in the microwave covered with a wet paper hand towel or kitchen cloth. 

Best Skinny Baked Chicken Potato Casserole, Healthier Chicken and Potato Casserole, Chicken Casserole

Skinny Baked Chicken Potato Casserole

Author: Veena Azmanov

A skinny version of the classically baked chicken potato casserole. Made with lean chicken breast and milk instead of cream this one is flavored with onions, garlic and three different types of cheese. A simple recipe that involves adding all ingredients to a bowl and baking. Absolute comfort food and perfect any time of the year. 

5 from 17 votes

Print Pin Rate

Course: Lunch Dinner

Cuisine: American

Keyword: Baked, casserole, chicken, healthy, Potato, skinny

Adjust Servings Here: 6 servings

Calories: 396kcal

Prep Time: 10 mins

Cook Time: 1 hr 30 mins

Total Time: 1 hr 40 mins

Ingredients

• 450 grams Chicken breast about 2 breasts chopped
• 4 cups Potatoes cubed
• 1 cup Onions diced
• 1/2 tsp Garlic minced
• 1 tbsp Olive oil
• 1/2 cup Cheddar Cheese grated
• 1/4 cup Parmesan Cheese grated
• 1/2 cup Mozzarella or similar grated
• 250 ml milk
• 1 tbsp  cornstarch
• 1/2 cup Fresh Herbs chopped parsley or cilantro

Metric - US customary

Instructions

• Preheat the oven at 160 C / 320 F
• Wipe dry the chicken breasts and chop into bite-size cubes
• Peel and chop potatoes into bite-size cubes
• Saute onions and garlic in oil for about 4 to 5 minutes until translucent.
• Combine milk with cornstarch - set aside.

Assemble

• Smear or spray a 9 x 9 casserole or baking pan with olive oil or cooking spray
• Combine together chicken, potatoes, onion-garlic, and chopped herbs
• Season with salt and pepper.
• Spread evenly making sure everything is well distributed.
• Sprinkle with the three kinds of cheeses starting with the Parmesan, cheddar, and Mozarella.
• Top with any remaining chopped herbs
• Stir the milk one more time to mix the cornstarch again and evenly spread it all over the casserole.
• Season with salt and pepper again.

Bake

• Cover the casserole with foil and bake for an hour.
• Remove the foil and bake further for 25 to 30 minutes until potatoes are fork tender.
• Best served hot.
• Leftovers are best heated in the microwave covered with a wet paper hand towel or kitchen cloth.

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Nutrition Information

Calories: 396kcal | Carbohydrates: 30g | Protein: 32g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 327mg | Potassium: 1111mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5.6% | Vitamin C: 24.5% | Calcium: 31.6% | Iron: 37.9%

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Tried any of my recipes?Mention @veenaazmanov or tag #veenaazmanov!

Looking for more stir-fry recipes? 

If you looking to simply and make changes to your diet you may like to read my post 15 tips to healthy eating habits for the family  Take a look at some of my soups made with milk, not cream. Make simple changes that will sustain your family longer like, try some new and different salads like my carrot or celery salad.  Try whole wheat bread instead of white bread. Bake your veggies instead of deep-frying them. Look for more skinny dessert options like my skinny tiramisu instead of the classic. Substitute the classic vanilla pastry cream in your favorite dessert for the eggless pastry cream which reduces fat and calories drastically.