Low-Fat Potato Chicken Casserole
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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 55 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 560 kcal
Informacja o alergenach: może zawierać seler i mleko. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 700 gpotato, peeled and cut into 2cm cubes
- 500 gboneless, skinless chicken breast, cut into bite-sized pieces
- 1 szt.yellow onion, finely chopped
- 120 gcelery, chopped
- 1 łyżkacanola oil
- 500 mllow-sodium chicken broth
- 1 łyżeczkadried thyme
- 0,5 łyżeczkasalt
- 0,25 łyżeczkablack 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 szczyptaturmeric, for garnish(opcjonalnie)
Sprzęt
large skillet · whisk · cutting board · knife · small bowl · large pot or dutch oven
Sposób przygotowania
Krok po kroku
- 1
In a small bowl, whisk together the cornstarch, skim milk, and nonfat milk powder until no lumps remain. Set the slurry aside.
Około 2 min
Wskazówka kucharza: 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.
Około 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.
Około 12 min
Wskazówka kucharza: 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.
Około 2 min
- 5
Add the chicken pieces to the hot skillet and cook, stirring occasionally, until lightly browned on all sides.
Około 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.
Około 5 min
- 7
Transfer the cooked chicken and vegetable mixture from the skillet into the pot with the simmering potatoes.
Około 1 min
- 8
Stir in the chopped pimentos and dried thyme.
Około 1 min
- 9
Give the cornstarch slurry a quick whisk, then slowly pour it into the pot while stirring constantly to prevent lumps.
Około 1 min
Wskazówka kucharza: 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.
Około 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.
Około 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.
Około 5 min
Wskazówka kucharza: Resting allows the sauce to set slightly and the flavors to meld.
Na porcję
Wartości odżywcze
- Kalorie
- 560kcal
- Białko
- 57,1g
- Węglowodany
- 50,1g
- Tłuszcz
- 13,6g
- Błonnik
- 5,2g
- Cukry
- 12,7g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Store leftovers in an airtight container in the refrigerator.
Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if it has thickened too much.