Skinny Baked Chicken Potato Casserole

A skinny version of the classic baked chicken potato casserole. Made with lean chicken breast and flavored with onions, garlic, and fresh herbs. We use half the quantity of cheese and substitute some milk for cream. So it's still rich, creamy, and absolutely delicious.

Table of Content

• Why make this recipe
• Ingredients and substitutes
• Step by step instructions
• More chicken recipes
• Frequently asked questions
• You may also like
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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 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.

Why make this recipe

• It's delicious and healthy. 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 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 to 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.

Step by step instructions

• Preheat the oven at 325 °F / 165 °C / Gas Mark 3.
• Smear a 9 x 13 casserole or baking pan with olive oil. Alternatively, you can also use a cooking spray. Set aside.
  Pro tip - The oil will prevent the chicken and potatoes from sticking to the pan. So make sure to be generous.
• Thaw the chicken at least an hour before baking. Pat dry with a clean paper towel. Chop into 2-inch cubes - Set aside.
  Pro tip - Frozen or wet chicken will result in too much liquid in the finished dish.
• In a cup or bowl, combine milk and cream with onion powder, garlic powder, chicken bouillon, and cornstarch - and set aside.
  Pro tip - You will need to stir the mixture again before adding it as the cornstarch will settle to the bottom.
• Peel and chop potatoes into small 1-inch cubes. And set aside.
  Pro tip - If the potatoes are not small they will not cook at the same time as the chicken.

• In the baking casserole add the chicken, potatoes, and chopped parsley. Season with salt and pepper and make sure it is well distributed in the pan.
  Pro tip - You can mix this directly in the baking casserole or use a separate mixing bowl.
• Stir the milk and cream mixture one more time to mix the cornstarch again and evenly pour it all over the casserole.
  Pro tip - You can add flour instead of cornstarch, which makes the gravy thicker.
• Sprinkle with the three kinds of grated cheeses starting with Parmesan, Cheddar, and Mozarella. Top with more fresh herbs if desired.

• Cover the casserole with foil and bake for an hour or until the potatoes are tender.
  Pro tip - If the potatoes are cut small, they will cook in an hour or they may take a few minutes longer.
• Then, remove the foil and bake further for 25 to 30 minutes until potatoes are fork-tender.
  Pro tip - Cooking uncovered will evaporate excess moisture as well as give the cheese a lovely caramelized color on top. But, keep a close eye to not burn the cheese.
• This is best served hot with a side salad or side-dish of sauteed veggies.
• Leftovers can be reheated in the microwave, covered with a wet paper hand towel or kitchen cloth.
  Pro tip - The moisture in the paper towel helps hydrate the potatoes and chicken.

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• Baked chicken legs
• Lemon butter baked chicken
• Turmeric rice with chicken and peas
• See all chicken recipes

Frequently asked questions

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