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.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 560 kcal
Allergen information: may contain celery and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
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.
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