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Skinny Chicken Loaded Potato Casserole Recipe

Skinny Chicken Loaded Potato Casserole
Source: gal on a mission

Ingredients

  • 3 Yukon gold potatoes, sliced into ¼" thick slices
  • salt and pepper
  • 3 slices turkey bacon, cooked and crumbled
  • 1 chicken breast, diced into small chunks and cooked
  • ¾ cup low-fat part-skin mozzarella cheese, shredded and divided in half
  • 1 cup HORIZON Organic 1% milk
  • 1 large egg
  • 1 teaspoon dried parsley
  • scallions, garnish
PREP TIME
15m
COOK TIME
1h30m
TOTAL TIME
1h45m
YIELD
4-5 servings

Instructions

  • Preheat oven to 375 degrees. Spray a 9" pie pan with non-sticking cooking spray.
  • Layer half of the sliced potatoes into the dish, overlapping slightly. Season with salt and pepper.
  • Add the turkey bacon and diced chicken on top of the potatoes.
  • Sprinkle half of the shredded cheese on top.
  • Add the other half of the potatoes on top of the cheese.
  • In a small ramekin whisk together the milk and egg. Pour the custard over top of the potatoes.
  • Sprinkle on the other half of the shredded cheese. Add the dried parsley on top of the cheese.
  • Cover with aluminum foil and bake for 75 minutes. Uncover and bake for another 15 minutes.
  • Allow the casserole to cool for 15 minutes.
  • Slice and serve with fresh scallions.

Side Dishes

A recipe from gal on a mission

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