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 servings
Cuisine: american
Ingredients: 700 g potato peeled and cut into 2cm cubes; 500 g boneless, skinless chicken breast cut into bite-sized pieces; 1 pcs yellow onion finely chopped; 120 g celery chopped; 1 tbsp canola oil; 500 ml low-sodium chicken broth; 1 tsp dried thyme; 0.5 tsp salt; 0.25 tsp 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 pinch turmeric for garnish (optional)

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.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium
Per serving: 560 kcal

Gluten-free

Allergen information: may contain celery and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

700 gpotato, peeled and cut into 2cm cubes
500 gboneless, skinless chicken breast, cut into bite-sized pieces
1 pcsyellow onion, finely chopped
120 gcelery, chopped
1 tbspcanola oil
500 mllow-sodium chicken broth
1 tspdried thyme
0.5 tspsalt
0.25 tspblack 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 pinchturmeric, for garnish(optional)

Equipment

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

The method

Step by step

1
In a small bowl, whisk together the cornstarch, skim milk, and nonfat milk powder until no lumps remain. Set the slurry aside.
About 2 min
Cook’s 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.
About 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.
About 12 min
Cook’s 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.
About 2 min
5
Add the chicken pieces to the hot skillet and cook, stirring occasionally, until lightly browned on all sides.
About 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.
About 5 min
7
Transfer the cooked chicken and vegetable mixture from the skillet into the pot with the simmering potatoes.
About 1 min
8
Stir in the chopped pimentos and dried thyme.
About 1 min
9
Give the cornstarch slurry a quick whisk, then slowly pour it into the pot while stirring constantly to prevent lumps.
About 1 min
Cook’s 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.
About 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.
About 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.
About 5 min
Cook’s note: Resting allows the sauce to set slightly and the flavors to meld.

Per serving

Nutrition

79%Score

Calories: 560kcal
Protein: 57.1g
Carbs: 50.1g
Fat: 13.6g
Fibre: 5.2g
Sugar: 12.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

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