My friend Lisa recently had surgery and while she recovered I wanted to make dinner for her and her family. Lisa has been on Weight Watchers and she really liked the sound of my Loaded Potato & Buffalo Chicken Casserole so I set out to make a healthier version for her and her family.
The casserole baked up the nicely though not quite as gooey melty as when I use other cheese. The reviews, well Lisa and her family loved the casserole and finished off the entire pan and if asked to make a slimmed down version again I wouldn’t hesitate to make this exactly as written below. Also, after making this slimmed down version and seeing how it worked out, I think that in the future I will only use the reduced amount of olive oil and if needed I’ll add a bit of extra hot sauce to help marinate the chicken. As far as the bacon and cheese, just because of my personal taste preferences I’ll most likely continue using real bacon and regular cheese. So in the future our family will enjoy a less slimmed down version but I guess cutting any bit of fat out of a recipe is good for the diet.
- 24 oz. boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 30 oz. potatoes, cut into 1/2-inch cubes (I leave the skin on)
- 2 TBS. olive oil
- 1 1/2 tsp. salt
- 1 TBS. freshly ground pepper
- 1 TBS. paprika
- 2 TBS. garlic powder
- 6 TBS. hot sauce
- 8 oz. Weight Watchers Reduced-fat shredded Mexican-style cheese
- 6 oz. turkey bacon, diced and pan fried until crispy
- 1 c diced green onion
Preheat oven to 500F. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking spray coated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, cooked turkey bacon & green onion and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing.