⏱️ Time
- Prep: 15 minutes
- Cook: 45–50 minutes
- Total: ~1 hour
🍽️ Servings
4–6 servings
🛒 Ingredients
Protein & Veggies
- 2 lb (900 g) boneless, skinless chicken breast, diced
- 4 medium potatoes, peeled and diced (or sweet potatoes for variation)
- 1 medium onion, diced
- 2 cups broccoli florets (optional)
Creamy High-Protein Sauce
- 1 cup plain Greek yogurt
- ½ cup low-fat milk
- ½ cup shredded low-fat cheese (cheddar or mozzarella)
- 2 cloves garlic, minced
- 1 tsp dijon mustard (optional, flavor boost)
- 1 tsp paprika
- Salt & pepper to taste
Topping (Optional)
- ¼ cup shredded cheese
- 2 tbsp parmesan
- 1 tsp paprika for color
👩🍳 Instructions
1. Preheat Oven
- Preheat to 375°F / 190°C.
- Grease a 9×13-inch (22×33 cm) baking dish.
2. Prepare Chicken & Potatoes
- Dice chicken and potatoes into bite-sized pieces.
- Steam or parboil potatoes for 5–7 minutes to soften slightly.
- Lightly sauté chicken with salt, pepper, and paprika until just browned (optional, can bake raw).
3. Make the Sauce
- In a bowl, mix Greek yogurt, milk, cheese, garlic, mustard, paprika, salt, and pepper until smooth.
4. Assemble Casserole
- In the baking dish, layer potatoes, chicken, onions, broccoli (if using).
- Pour creamy sauce over the mixture.
- Toss gently to combine evenly.
- Sprinkle optional cheese topping.
5. Bake
- Cover with foil. Bake 35–40 minutes until potatoes are tender.
- Remove foil last 5–10 minutes to brown the top.
6. Serve
- Let rest 5 minutes before serving.
- Garnish with fresh parsley if desired.
💪 Nutrition (Approx. Per Serving — 6 servings)
- Calories: ~320
- Protein: ~40–45 g
- Carbs: ~20 g
- Fat: ~8–10 g
