Had this fantastic meal at my daughter-in-law's home and I just had to ask her to share the recipe with me.

Oh, the classic comfort of a loaded baked potato meets the satisfying hug of a casserole, and I’ve got a lighter twist on it that your weekday self will thank you for! Imagine pulling a warm, bubbly dish from the oven - tender chicken, soft potatoes, all laced with the flavors you love, but without that heavy feeling afterward. This Lighter Loaded Baked Potato Chicken Casserole knocks it out of the park for those of us looking for that indulgent taste without going overboard. It’s like getting a cozy sweater in the form of food, perfect for when you want to feel a little spoiled but still keep things on the healthy side. Great for meal prep, this dish is a sure-fire way to fill your home with warmth and keep your meal plans on track.

This casserole is pretty hearty on its own, but I love pairing it with a simple side salad dressed with a light vinaigrette. It cuts through the richness beautifully. If you're up for a little more, roasted green beans or steamed broccoli also make fabulous accompaniments, adding a much-needed pop of color and some extra nutrients to the plate.

Lighter Loaded Baked Potato Chicken Casserole
Servings: 6

- 4 medium russet potatoes, scrubbed and diced into 1/2-inch pieces
- 1 lb boneless, skinless chicken breasts, diced
- 1 teaspoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup light sour cream
- 1/2 cup low-fat milk
- 1/2 cup low-sodium chicken broth
- 1 cup shredded cheddar cheese, reduced-fat
- 1/4 cup chopped green onions
- 1/4 cup cooked and crumbled turkey bacon (optional)
- Non-stick cooking spray

1. Preheat your oven to 400°F and lightly spray a 9x13-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!

- 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.

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!