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
Do you have any memories of a baked chicken and potato casserole? Mine has 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.
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 to fork tender.
- Chicken - For this recipe, lean chicken breast works better. 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.
Chicken potato casserole
- Preheat the oven to 325 °F / 165 °C / Gas Mark 3.
- Smear a 9 x 13 casserole or baking pan with olive oil. Alternatively, you can also use 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 for 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 Mozzarella. 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 the 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, and covered with a wet paper hand towel or kitchen cloth.
Pro tip - The moisture in the paper towel helps hydrate the potatoes and chicken.
Tips for Success
- For this recipe, chopped boneless skinless chicken breast works better than chicken thighs or legs.
- Dice the potatoes into small pieces so they cook at the same time as the chicken.
- Use whole milk, half &half, or cream. Low-fat or skim milk will split during baking.
- Use as little or as much cheese can you like. It does add a nice flavor but there is no need to overdo it.
- Alternatively, you can also use leftover pre-cooked chicken and potatoes. If you do bake it for a lesser time in the oven.
- This is a very versatile recipe so feel free to customize it and make it different every single time.
How long will this chicken and potato casserole keep?
This recipe will keep in the fridge for 4 to 5 days. You can even freeze leftovers for up to a month in the freezer.
Is it safe to put raw chicken and potato in a casserole?
Well, both are raw but they will both be cooked at high temperatures before being eaten. In fact, the potato will absorb as much moisture from the chicken becoming rich in chicken juices and very delicious.
Can I cook the chicken before adding it to the casserole?
If you choose to use cooked chicken you will need to also use pre-boiled potatoes. Then assemble the casserole and cook for just about 15 minutes until everything is nice and bubbling.
what do you serve with this chicken and potato casserole?
This casserole has both protein and starch so it is quite a sumptuous meal on its own. But, I do love to serve a side dish like asparagus, roasted cauliflower, carrots, or butternut squash. I also love a nice salad on the side like avocado or beet salad.
Printable Recipe
Baked Chicken Potato Casserole
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325 °F / 165 °C / Gas Mark 3
Difficulty: Easy
Diet : GF, NF, Eggless,
Calories: 396kcal
Adjust Servings Here: 6 servings
Description
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.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (450 g) Chicken breast (about 2 breasts chopped)
- 4 cups Potatoes ((3 large potatoes -cubed))
- 1 tablespoon Onion powder (or ½ cup sautéed onions )
- ½ teaspoon Garlic powder (or 2 large sautéed onions)
- 1 tablespoon Boullion powder ((or crushed cube) )
- 1 tablespoon Olive oil
- ½ teaspoon Kosher salt
- ½ teaspoon Black pepper powder
- ½ cup Parsley (or cilantro chopped)
- ½ cup Cheddar Cheese (grated)
- ¼ cup Parmesan Cheese (grated)
- ½ cup Mozzarella or similar (grated)
- ½ cup (250 ml) Whole milk
- ½ cup Heavy cream ((or half and half) )
- 1 tbsp Cornstarch (or potato starch )
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 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 for at least an hour before baking. Pat dry with a clean paper towel. Chop into 2-inch cubes - Set asidePro 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 - set aside.Pro tip - you will need to stir the mixture again before adding it as the cornstarch will settle to the bottom.1 tablespoon Onion powder, ½ teaspoon Garlic powder, 1 tablespoon Boullion powder, ½ cup Whole milk, ½ cup Heavy cream, 1 tbsp Cornstarch
- Peel and chop potatoes into small 1-inch cubes. Set asidePro tip - if the potatoes are not small they will not cook at the same time as the chicken.4 cups Potatoes
- In the baking casserole add the chicken, potatoes, oil, 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.1 lb Chicken breast, 1 tablespoon Olive oil, ½ teaspoon Kosher salt, ½ teaspoon Black pepper powder, ½ cup Parsley
- Stir the milk and heavy 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 Mozzarella. Top with more fresh herbs if desired.½ cup Cheddar Cheese, ¼ cup Parmesan Cheese, ½ cup Mozzarella or similar
- 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 the 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 and covered with a wet paper towel or kitchen cloth. Pro tip - The moisture in the paper towel helps hydrate the potatoes and chicken.
Recipe Notes & Tips
- For this recipe, chopped boneless skinless chicken breast works better than chicken thighs or legs.
- Dice the potatoes into small pieces so they cook at the same time as the chicken.
- Use whole milk, half &half, or cream. Low-fat or skim milk will split during baking.
- Use as little or as much cheese can you like. It does add a nice flavor but there is no need to overdo it.
- Alternatively, you can also use leftover pre-cooked chicken and potatoes. If you do bake it for a lesser time in the oven.
- This is a very versatile recipe so feel free to customize it and make it different every single time.
Nutrition Information
Calories: 396- kcalCarbohydrates: 30- gProtein: 32- gFat: 17- gSaturated Fat: 5- gCholesterol: 72- mgSodium: 327- mgPotassium: 1111- mgFiber: 6- gSugar: 4- gVitamin A: 280- IUVitamin C: 20.2- mgCalcium: 316- mgIron: 6.8- mg
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
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Nathan Wyper
This looks so delicious and comforting! Such a great version of this recipe!
Veena Azmanov
Thank you, Nathan.
Jacqueline Debono
I've never made a chicken and cheese casserole but this looks delicious and easy to make. Def great for a weeknight meal. Going to give this recipe a try!
Veena Azmanov
Thank you, Jacqueline. Yes, it's very easy to make.
Danielle
This is totally my husband's idea of comfort food. I am going to have to make him some!
Veena Azmanov
Absolutely, Danielle. It's comfort food for us too.
Annissa
Love this healthy version of chicken and potato casserole! Looks so hearty and filling!
Veena Azmanov
Thank you, Annissa.
Danielle Wolter
You had me at creamy, cheesy saucy chicken! This sounds delicious Veena - ultimate comfort food 🙂
Veena Azmanov
Thank you, Danielle. Def comfort food