Loaded Potato Casserole
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Ingredients
Adjust Servings
1 - 1.5 lbs. raw chicken breast, cubed | |
1 lbs. petite golden potatoes, chopped | |
3/4 cup low skim mozzarella cheese shreds | |
6 pieces of bacon, cooked and chopped | |
Chopped green onions | |
Fresh cracked pepper |
Greek Yogurt Ranch:
1/2 cup nonfat Greek yogurt (Fage) | |
1 tsp. apple cider vinegar | |
1 tsp. dried dill | |
1 tsp. dried chopped chives | |
1 tsp. garlic powder | |
1/2 tsp. onion powder | |
Salt and pepper to taste |
Nutritional Information
303
Calories
10
Fat (g)
22
Carbs (g)
33
Protein (g)
Directions
1.
Pre-heat oven to 425F.
Chop potatoes into quarters or bite sizes pieces. Spray a baking dish with non stick, add potatoes salt and pepper and bake for 20 minutes.
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2.
While the potatoes cook chop chicken into bite size pieces and mix ranch ingredients in a bowl.
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3.
When the potatoes are done cooking, add raw chicken and ranch to the dish and stir to evenly coat the potatoes and chicken in the ranch.
Place back in the oven for 20-25 minutes until the chicken is fully cooked through.
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4.
While the chicken and potatoes cook, cook your bacon on the stove until crispy. Chop into bite size pieces.
When the chicken is cooked through and the potatoes are fork tender top with cheese and bacon and place back in the oven for another 5-7 minutes until the cheese is fully melted.
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5.
Top with chopped green onions and enjoy!
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Notes
Weight your final and divide by 5 for total grams per serving.
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