1. Preheat your oven to 400°F and lightly spray a 9×13-inch baking dish with non-stick cooking spray.
2. Place your diced potatoes in the prepared dish, and bake for about 20 minutes, or until they’re just starting to soften.
3. While the potatoes bake, heat the olive oil over medium heat in a large skillet. Season the diced chicken with garlic powder, onion powder, salt, and pepper, then add it to the skillet. Cook until the chicken is no longer pink in the center.
4. In a bowl, whisk together the light sour cream, low-fat milk, and low-sodium chicken broth, then pour this mixture over the partially cooked potatoes.
5. Add the cooked chicken, half of the shredded cheese, green onions, and turkey bacon (if using) to the baking dish. Give it a gentle stir to mix everything.
6. Top the casserole with the remaining cheese and bake for an additional 15-20 minutes or until the cheese is melted and bubbly, and the potatoes are fork-tender.
7. Let the casserole sit for a few minutes before serving – it’ll be piping hot!
Variations & Tips
– Feel free to switch up the veggies by adding bell peppers, spinach, or mushrooms for an extra nutritional punch.
– If you’re vegetarian, swap out the chicken for chickpeas or another plant-based protein of your choice.
– Got leftovers? They reheat like a dream! A few minutes in the microwave, and it’s like you’ve just pulled it out of the oven.
– For a crispier top, try broiling the casserole for the last 2-3 minutes of baking.
– And remember, meal prep magic happens with dishes like this – portions out beautifully for lunches or quick dinners during your busy week.
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Grab your fork and dig in – this Lighter Loaded Baked Potato Chicken Casserole is proof that comfort food and keeping it light can definitely go hand-in-hand. Enjoy!
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