A skinny version of the classic 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
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 thickener, 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.
Ingredients and substitutes
- Potatoes - I love using baking potatoes because they hold their shape well even after they are cooked fork tender.
- Chicken - For this recipe, lean chicken breast works a treat. While it gives moisture the potatoes it also absorbs all the milk mixture beautifully.
- Onions and garlic - For me, this is that little extra ingredient that takes a regular casserole to the next level. It is very important that you cook the onion and garlic. Cooking it will add a nice sweet onion flavor. Uncooked will add a raw onion flavor. You can't really taste the onion because it cooks into the sauce, but you can also omit it.
- Cheese - I love adding parmesan for that nice nutty flavor. Cheddar has a certain sharpness so a little goes a long way. The Mozarella adds that stringy cheese quality we love in cheese casseroles.
- Milk - You can use cream of course. And yet, I like keeping it light when I can so milk works just as well.
- Cornstarch or cornflour - Don't omit this. You can add one teaspoon of flour if you don't have cornstarch on hand. The cornstarch prevents the milk from splitting while it thickens.
Skinny Baked Chicken Potato Casserole, Healthier Chicken and Potato Casserole, Chicken Casserole[/caption]
Step by step instructions (Save/Pin)
- 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.
Don't forget to save this recipe on Pinterest for later. You can also find a collection of my tutorials and recipes here on Pinterest.
Skinny Baked Chicken Potato Casserole
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Ingredients
- 1 lb (450 g) Chicken breast about 2 breasts chopped
- 4 cups (4 cups) Potatoes (3 large potatoes -cubed)
- 1 cup (1 cup) Onions diced
- ½ tsp (0.5 tsp) Garlic minced
- 1 tbsp (1 tbsp) Olive oil
- ½ cup (0.5 cup) Cheddar Cheese grated
- ¼ cup (0.25 cup) Parmesan Cheese grated
- ½ cup (0.5 cup) Mozzarella or similar grated
- 1 cup (250 ml) milk
- 1 tbsp (1 tbsp ) cornstarch
- ½ cup (0.5 cup) Fresh Herbs chopped parsley or cilantro
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.
Nutrition Information
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
Amy
Chicken and potatoes is such classic comfort food, I love that you've made it into a casserole!
Veena Azmanov
Absolute classic, Amy.