Name: Loaded Potato and Chicken Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
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

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This recipe is perfect for those on the hunt for a healthy casserole option.

It’s also Weight Watchers friendly, making it a great choice for anyone who wants to enjoy a hearty meal without the guilt.

You can use leftover chicken or a rotisserie chicken to make this casserole even easier.

The Ingredients

Chicken Breast: This provides a lean and high-quality protein source. Protein is an important part of your diet. It helps you stay full longer, it’s good for muscle and bone health, heart health, skin, hair, nails, and so much more.

Petite Gold Potatoes: Not only are they filling but they’re packed with potassium and vitamin C.

Reduced-fat Mexican Cheese: This gives you the cheesy goodness with fewer calories.

Center Cut Bacon: This adds a smoky flavor with less fat than regular bacon.

Green Onions: They offer a burst of freshness and are rich in vitamins A and C.

Seasonings: Garlic powder, onion powder, oregano, salt, and black pepper tie everything together, enhancing flavors without relying on excessive salt or fat.

Click here to track the points on your Weight Watchers app.

How to Make Loaded Potato and Chicken Casserole

If you’re not using leftover chicken or rotisserie chicken you want to season and cook the boneless skinless chicken breast.

Wash the potatoes to remove any dirt. There’s no need to peel the potatoes. Cut the smaller potatoes into quarters and the larger ones into six pieces.

Spray a casserole dish with nonstick cooking spray. Season the potatoes with garlic powder, onion powder, oregano, salt, and black pepper.

Bake the potatoes at 400 degrees F for 30 minutes.

I cooked the bacon while the potatoes were baking

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 and green onions.

I topped mine with fat free sour cream for the full loaded baked potato experience.

Serving Suggestions

To complement the savory flavors of the casserole, consider serving it alongside a crisp green salad. A salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette can add a refreshing contrast to the richness of the casserole.

If you’re in the mood for something warm and comforting, steamed vegetables such as broccoli, green beans, or carrots make excellent side dishes. They add a nice crunch and a dose of vitamins and minerals, balancing the meal perfectly.

For a complete and satisfying meal, consider adding a light dessert to round things off. A bowl of fresh fruit or a small serving of yogurt with honey can provide a sweet ending without adding too many extra calories.

Storing and Reheating Leftovers

Transfer any remaining portions into airtight containers to ensure they stay fresh and flavorful. Store these containers in the refrigerator, where the casserole can be kept for up to three days.

When you’re ready to reheat, you have a couple of options depending on your time constraints. For the best results, reheat the casserole in the oven.

Preheat your oven to 350°F (175°C), place the casserole portions in an oven-safe dish, and cover with aluminum foil to retain moisture.

Bake for about 20-25 minutes or until heated through. This method helps maintain the original texture and flavor, making it taste just as delicious as when it was first made.

If you’re short on time, the microwave can be a convenient alternative. Place a portion of the casserole on a microwave-safe plate, cover with a microwave-safe lid or another plate to prevent splatters, and heat on medium power for 2-3 minutes.

Stir halfway through to ensure even heating. This quick method can have your meal ready in minutes, perfect for a speedy lunch or dinner.

Prep Time:10

Cook Time:40

Total Time:50

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.

Here are some more Weight Watchers friendly recipes:

Beef Noodle Casserole

Lasagna Casserole

French Onion Chicken Casserole

Chicken and Rice Casserole

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

Are you looking for a meal plan that’s Weight Watchers friendly? I have over 200 meal plans that you can choose from and I post a new one each week. Click here to check them out!