Skinny Baked Chicken Potato Casserole Recipe
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.
Picture succulent chicken bathed in a creamy sauce, accompanied by tender carrots, hearty potatoes, and a sprinkling of gooey cheese that will leave you craving for more.
Why is this the best recipe?
- The success of this recipe lies in the careful selection and combination of high-quality ingredients. Starting with tender chicken breast, the star protein of the dish, it provides a lean and healthy foundation. Then come the potatoes and carrots, adding substance and a delightful contrast of textures.
- But what truly elevates this recipe is the creamy sauce infused with cheese. Rich, velvety, and utterly indulgent, the sauce adds a luxurious touch to the otherwise wholesome ingredients.
- The cooking technique employed here is another reason for this recipe’s superiority. Baking the chicken instead of frying it reduces the amount of added fat, making it a healthier option without sacrificing taste. The slow and gentle cooking process ensures that the chicken is tender and juicy while the sauce and veggies perfectly meld together, creating a delectable symphony of flavors.
Ingredients and substitutes
- This dish’s heart is tender chicken breast, which provides a lean and protein-packed base. However, suppose you prefer a different protein source or want to switch things up. For a vegetarian twist, you can easily substitute chicken breast with boneless skinless chicken thighs or even tofu.
- Next up, we have the comforting addition of potatoes. Whether you prefer traditional russet potatoes or the creamy texture of Yukon golds, these starchy gems offer a satisfying and filling element to the dish. For those looking to reduce carbohydrates, you can substitute potatoes with cauliflower florets or even turnips for a flavorful alternative.
- Adding a pop of vibrant color and natural sweetness, carrots make a delightful addition to this baked chicken dish. However, if carrots aren’t to your liking, you can experiment with other root vegetables like parsnips or sweet potatoes for a slightly different flavor profile.
- To enhance the overall taste and aroma of the dish, we rely on the classic combination of garlic and onion powder. These pantry staples infuse the chicken and vegetables with a savory kick. If you don’t have these seasonings, you can substitute them with fresh minced garlic and finely chopped onions for a more robust flavor.
- A rich and velvety sauce ties everything together, and that’s where the combination of broth, flour, milk, and cream comes into play. While this recipe calls for chicken broth, you can easily swap it out with vegetable broth for a vegetarian-friendly version. Similarly, if you prefer a gluten-free option, you can substitute all-purpose flour with a gluten-free alternative like rice flour or almond flour.
- Last but not least, the melty goodness of the cheeses adds a final touch of indulgence to this delightful dish. The recipe calls for a blend of shredded mozzarella and Parmesan cheese. Still, you can experiment with cheeses such as cheddar, Gruyère, or even creamy goat cheese for a unique twist.
Step-by-step: Chicken potato casserole
- Preheat Oven: Preheat your oven to 325°F / 165°C / Gas mark 3. Grease a 9×13-inch baking dish and set it aside.
- Partially cook potatoes: boil the potatoes in salted water until they are tender but not soft. They will continue to cook while baking.
- Layer Casserole: In the prepared baking dish, layer the chopped chicken, diced partially cooked potatoes, and sliced carrots. Sprinkle garlic powder, onion powder, salt, and pepper evenly over the layers.
- Make the Sauce: In a bowl, whisk together the chicken broth and flour until there are no lumps. Add the milk and half and half. Season with salt and pepper.
- Assemble: Pour the creamy sauce evenly over the chicken and vegetable layers in the baking dish. Sprinkle the grated Parmesan, Gruyere, and mozzarella cheese over the top of the casserole.
- Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30-35 minutes, then remove the foil and bake for another 20 to 25 minutes or until the potatoes and carrots are tender when pierced with a fork.
- Serve: Remove the casserole from the oven, let it cool for a few minutes, and then serve hot.
Frequently asked questions
Can I use boneless, skinless chicken thighs instead of chicken breasts for this recipe?
Absolutely! While the recipe calls for chicken breasts, you can easily swap them out for boneless, skinless chicken thighs if that’s what you prefer or have on hand. Just adjust the cooking time accordingly to ensure they are cooked through.
Can I use a different type of cheese for the cream sauce?
Certainly! The recipe suggests using Parmesan cheese for its rich and savory flavor, but feel free to experiment with other types of cheese you enjoy. Gruyère, cheddar, or even a blend of cheeses could work well in this dish.
Can I make this dish ahead of time?
Yes, you can definitely prepare this dish in advance. The chicken can be baked ahead of time and stored in the refrigerator. When you’re ready to serve, reheat the chicken in the cream sauce on the stovetop until warmed through. Remember to stir occasionally to prevent the sauce from sticking or burning.
Can I substitute the potatoes and carrots with other vegetables?
Definitely! Feel free to get creative with the vegetables in this dish. You can substitute the potatoes and carrots with vegetables such as broccoli, cauliflower, zucchini, or bell peppers. Just keep in mind that different vegetables may require varying cooking times, so adjust accordingly.
Can I make a lighter version of this dish?
Absolutely! If you’re looking to make a lighter version, you can use low-fat milk or even a combination of milk and chicken broth instead of heavy cream. Additionally, you can reduce the amount of cheese used or opt for a lighter cheese option. Experiment with these modifications to find a version that suits your dietary preferences.
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.
Video
Ingredients
Casserole
- 1 lb (453 g) Chopped chicken breast diced and partially cooked
- 2 med (426 g) Potatoes peeled and diced into small cubes (1/4 inch)
- 2 large (144 g) Carrots peeled and diced into small cubes
- ½ tsp Garlic powder
- 1 tbsp Onion powder
- ½ tsp Kosher salt to taste
- ½ tsp Black pepper
Liquid
- 1 cup (240 ml) Chicken broth (low-sodium)
- 4 tbsp All-purpose flour or gluten-free flour or cornstarch
- 1 cup (240 ml) Milk (low-fat)
- ½ cup (120 ml) half and half (low-fat)
Topping
- ½ cup (50 g) Grated Parmesan cheese
- ½ cup (65 g) Gruyere cheese shredded
- ½ cup (55 g) Mozzarella cheese shredded
Method
- Preheat Oven: Preheat your oven to 325°F /165°C/ Gas mark 3. Grease a 9×13-inch baking dish and set it aside.
- Partially cook potatoes – Boil the potatoes in salted water for 3 to 4 minutes until they are tender but not soft. They will continue to cook in the oven.2 med Potatoes
- Layer Casserole: In the prepared baking dish, layer the chopped chicken, diced partially cooked potatoes, and sliced carrots. Sprinkle garlic powder, onion powder, salt, and pepper evenly over the layers.1 lb Chopped chicken breast , 2 med Potatoes, 2 large Carrots, ½ tsp Garlic powder, 1 tbsp Onion powder, ½ tsp Kosher salt , ½ tsp Black pepper
- Make the Sauce: In a bowl, whisk together the chicken broth and flour until there are no lumps. Add the milk and half and half. Season with salt and pepper.1 cup Chicken broth (low-sodium), 4 tbsp All-purpose flour, 1 cup Milk (low-fat), ½ cup half and half (low-fat)
- Assemble: Pour the creamy sauce evenly over the chicken and vegetable layers in the baking dish. Sprinkle the grated Parmesan, Gruyere, and mozzarella cheese over the top of the casserole.½ cup Grated Parmesan cheese, ½ cup Gruyere cheese, ½ cup Mozzarella cheese
- Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 -35 minutes, then remove the foil and bake for another 20 to 25 minutes or until the potatoes and carrots are tender when pierced with a fork.
- Serve: Remove the casserole from the oven, let it cool for a few minutes, and then serve hot. Enjoy your Skinny Baked Chicken Casserole, a comforting and healthier take on a classic dish!
Notes
- First and foremost, it’s essential to season your chicken properly before baking. Make sure to generously sprinkle salt, pepper, and other herbs or spices that suit your taste. This step not only enhances the flavor of the chicken but also adds complexity to the cream sauce.
- Next, when preparing the cream sauce, use low-fat ingredients if you aim for a skinny version of this dish. Opt for reduced-fat milk or half-and-half instead of heavy cream, and choose a light cream cheese option. These substitutions will help you keep the calorie count in check without compromising on taste.
- When it comes to baking the chicken, it’s important to monitor the cooking time to avoid drying out the meat. The baking time may vary depending on the thickness of your chicken breasts. To ensure juicy and tender chicken, use a meat thermometer to check for an internal temperature of 165°F (74°C). Remove the chicken from the oven once it reaches this temperature, allowing it to rest for a few minutes before serving to lock in the juices.
- In addition to the cooking time, the placement of the chicken and veggies in the baking dish also contributes to the overall success of the dish. Make sure to mix it all up well. This way, each bite will have a perfect balance of flavors.
- Lastly, don’t forget to garnish your dish with a sprinkle of fresh herbs, such as parsley or chives, to add a burst of freshness and color. These little touches can elevate the presentation and make your skinny baked chicken in cream sauce with cheese, potatoes, and carrots even more appealing.
Equipment you will need
Nutrition
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Veena, comfort food at its best! I literally want some right now! Will definitely be making your version, love it!
Thank you Cathy
I absolutely love chicken & potato casserole and yours look so yummy, can’t wait to try it.
Thank ou Miam
You just can’t beat a tasty casserole, it is always a great family dinner option. This looks so good.
I agree. Love casseroles myself.
My favorite winter comfort dish! I just happen to have these ingredients so am going to make it tonight for dinner – – if I can wait that long!
I hope you enjoy it Neli. Let me know what you think.
I love chicken and potatoes casserole but avoid making it because it’s way too cheesy – This was perfect. Love how light the sauce was. Thank you
Thank you, Dazrnell. So happy you enjoyed this recipe. Thank you for coming back to write this feedback. Love hearing from those who try my recipe. Wish you a Happy New Year.
I made this recipe today. Was so good. I honestly like this better than the loaded because that is way too heavy for me.
Thank you, Mutt. So happy you enjoyed this recipe. Yes, I do prefer this one to the loaded did version as well. Thank you for coming back to write this feedback. Love hearing from those who try my recipe. Wish you a Happy New Year.
I’ve never had a chicken & potato casserole – but this looks so yummy I will need to try it! Love how you made it a bit healthier as well, with less fat.
Thanks, Emmeline. It’s a very delicious dish you must try it.
Frankly, I think some of the skinny versions are just as good as the high calorie ones. Plus you don’t have that miserable feeling once you finish. We like to save are higher calorie or more complicated dishes for the weekend and then we watch our intake during the week. The skinny baked chicken potato casserole is ideal for the weekend.
Absolutely Marisa. I love skinny all thru the week. I keep the calories for our desserts.
Made this today for me and my daughter and we loved it. It took a bit longer to cook as I used a slightly smaller baking dish and struggled to make one layer of chicken and potatoes, this is very tasty and will definaltly be making again.
Thank you, Mahy. So happy you enjoyed this recipe. You don’t have to make a single layer as it cooks well covered. Every oven is different but as long as the potatoes are fork tender, all it good.
The cheeses sounds so wonderful blended with the potatoes and chicken. Add the onions and herbs and this sounds like a can’t miss recipe!
Thanks, Ashley. I hope you enjoy it.