Lazy Girl Loaded Potato Casserole
Serves 6
Lazy Girl Loaded Potato Casserole - made with 1.5 lbs chicken tenderloins, cooked & shredded, 700 g russet potatoes, diced, 10.5 oz Campbell’s 98% Fat Free Cream of Chicken, 0.5 cup Fairlife fat-free milk, 0.5 cup nonfat plain Greek yogurt, 1 cup reduced fat sharp cheddar, divided into ¼ & ¾ cups, a
Ingredients
- 1.5 lbs chicken tenderloins, cooked & shredded
- 700 g russet potatoes, diced
- 10.5 oz Campbell’s 98% Fat Free Cream of Chicken
- 0.5 cup Fairlife fat-free milk
- 0.5 cup nonfat plain Greek yogurt
- 1 cup reduced fat sharp cheddar, divided into ¼ & ¾ cups
- 6 slices turkey bacon, cooked crispy & chopped
- 3–4 green onions, sliced
- 1 tbsp minced garlic
- 2 tsp ranch seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp smoked paprika
- Salt & pepper, to taste
- Olive oil spray
Instructions
- Preheat oven to 425°F and spray a 9x13 baking dish with olive oil spray.
- Add diced potatoes to the dish, spray with olive oil & season with garlic powder, onion powder, smoked paprika, salt & pepper. Toss until all the potatoes are coated.
- Bake for 25–30 minutes, stirring halfway through, until almost fork tender.
- While the potatoes bake, cook & shred your chicken (I use the Instant Pot, sooo easy) and cook/chop the turkey bacon (I use scissors… lazy girl over here lol).
- Mix cream of chicken, Fairlife milk, Greek yogurt, minced garlic & ranch seasoning until creamy.
- Stir in shredded chicken, ¼ cup cheddar & the bacon.
- Reduce oven to 375°F. Add the creamy chicken mixture to the potatoes and stir until everything is coated.
- Top with remaining ¾ cup cheddar & bake uncovered for 15–20 minutes, until hot, bubbly & melty.
- Let sit for 5–10 minutes, top with green onions + creamy ranch sauce & DIG IN.