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Loaded Potato and Chicken Casserole

Yield: 4 servings
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Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes

Ingredients

  • 1.5 lbs. petite gold potatoes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups cooked chicken breast, shredded
  • 1/2 cup reduced-fat Mexican cheese, shredded
  • 3 slices center cut bacon, cooked and chopped
  • 2 tablespoons green onions, chopped
  • Optional: fat-free sour cream

Instructions

  • Preheat oven to 400 degrees F. Spray a casserole dish with nonstick cooking spray.
  • Wash the potatoes to remove any dirt. Cut the smaller potatoes into quarters and the larger ones into six pieces.
  • Season the potatoes with garlic powder, onion powder, oregano, salt, and black pepper. Mix the potatoes to make sure they're all seasoned.
  • Bake the potatoes for 30 minutes.
  • Add the cooked chicken breast to the potatoes. Top with the reduced-fat Mexican cheese and place it back in the oven for 10 minutes, or until the cheese melts.
  • Once the casserole is done baking top it with the cooked bacon, green onions and fat-free sour cream.