DinnerMain Course

Low-Fat Potato Chicken Casserole

Name: Low-Fat Potato Chicken Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Yield: 4 portioner
Cuisine: american
Ingredients: 700 g potato peeled and cut into 2cm cubes; 500 g boneless, skinless chicken breast cut into bite-sized pieces; 1 stk. yellow onion finely chopped; 120 g celery chopped; 1 spsk. canola oil; 500 ml low-sodium chicken broth; 1 tsk. dried thyme; 0,5 tsk. salt; 0,25 tsk. black pepper freshly ground; 20 g cornstarch; 120 ml skim milk; 60 g nonfat milk powder; 60 g pimento drained and chopped; 80 g low-fat cheddar cheese shredded; 1 knivspids turmeric for garnish (valgfrit)

A comforting and hearty one-pot meal featuring tender chicken and potatoes in a creamy, low-fat cheese sauce. This simple stovetop casserole comes together quickly for a satisfying weeknight dinner.

En original opskrift af Forkin

Tid i alt: 55 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 560 kcal

Glutenfri

Allergenoplysninger: kan indeholde selleri og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

700 gpotato, peeled and cut into 2cm cubes
500 gboneless, skinless chicken breast, cut into bite-sized pieces
1 stk.yellow onion, finely chopped
120 gcelery, chopped
1 spsk.canola oil
500 mllow-sodium chicken broth
1 tsk.dried thyme
0,5 tsk.salt
0,25 tsk.black pepper, freshly ground
20 gcornstarch
120 mlskim milk
60 gnonfat milk powder
60 gpimento, drained and chopped
80 glow-fat cheddar cheese, shredded

garnish

1 knivspidsturmeric, for garnish(valgfrit)

Udstyr

large skillet · whisk · cutting board · knife · small bowl · large pot or dutch oven

Fremgangsmåde

Trin for trin

1
In a small bowl, whisk together the cornstarch, skim milk, and nonfat milk powder until no lumps remain. Set the slurry aside.
Ca. 2 min.
Kokkens note: Preparing the slurry first ensures it's ready to go when you need to thicken the sauce.
2
Place the cubed potatoes in a large pot or Dutch oven and pour in the chicken broth.
Ca. 1 min.
3
Bring the broth to a boil, then reduce the heat to a simmer. Cook for 10-12 minutes, or until the potatoes are nearly tender when pierced with a fork.
Ca. 12 min.
Kokkens note: Don't overcook the potatoes at this stage, as they will continue to cook with the other ingredients.
4
While the potatoes are cooking, heat the canola oil in a large skillet over medium-high heat.
Ca. 2 min.
5
Add the chicken pieces to the hot skillet and cook, stirring occasionally, until lightly browned on all sides.
Ca. 6 min.
6
Add the chopped onion and celery to the skillet with the chicken. Sauté for another 5 minutes until the vegetables begin to soften.
Ca. 5 min.
7
Transfer the cooked chicken and vegetable mixture from the skillet into the pot with the simmering potatoes.
Ca. 1 min.
8
Stir in the chopped pimentos and dried thyme.
Ca. 1 min.
9
Give the cornstarch slurry a quick whisk, then slowly pour it into the pot while stirring constantly to prevent lumps.
Ca. 1 min.
Kokkens note: Constant stirring is key to a smooth, creamy sauce.
10
Continue cooking and stirring gently over medium-low heat for 3-5 minutes until the sauce has noticeably thickened.
Ca. 5 min.
11
Remove the pot from the heat and stir in the shredded low-fat cheddar cheese until it has completely melted into the sauce.
Ca. 1 min.
12
Season with salt and black pepper to your taste.
13
Let the casserole rest for 5 minutes before serving. Garnish with a sprinkle of turmeric, if using.
Ca. 5 min.
Kokkens note: Resting allows the sauce to set slightly and the flavors to meld.

Pr. portion

Næringsindhold

79%Score

Kalorier: 560kcal
Protein: 57,1g
Kulhydrat: 50,1g
Fedt: 13,6g
Kostfibre: 5,2g
Sukker: 12,7g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftovers in an airtight container in the refrigerator.

Genopvarmning

Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if it has thickened too much.