0 from 12 votes
Cheesy Potato Chicken Bake
Serving suggestion in baking ramekins shown. I usually make this in a 13x9 inch baking dish. Adapted from Cabot Creamery Cookbook.
Prep Time
12 mins
Cook Time
12 mins
Total Time
52 mins
Servings: 8 servings
Calories: 325 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 lb chicken breast or strips thawed and/or uncooked
- 4 medium potatoes
- 1 large onion diced
- 2 cups cottage cheese
- 1 cup sour cream
- 1/2 cup Parmesan Cheese
- 1/4 cup fresh parsley chopped
- 1/2 tsp cayenne
- 1 tsp salt
- 1 tsp black pepper
- 1 cup cheddar cheese
Instructions
- Preheat oven to 375°F. Coat 13x9" or 3 quart baking dish with cooking spray or butter.
- Peel and cube potatoes and boil in heavily salted water for 10 minutes. Drain and set aside.
- Cut chicken into 1 inch pieces. Set aside.
- Dice onion and place in a bowl with cottage cheese, sour cream, parmesan cheese, parsley, cayenne, salt and pepper. Stir to mix and add chicken and potatoes. Stir to mix and pour into prepared pan. Top with cheddar cheese.
- Bake for 40 minutes or until top is golden brown and bubbling.
Cup of Yum
Nutrition Information
Calories
325kcal
(16%)
Carbohydrates
17g
(6%)
Protein
27g
(54%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Cholesterol
79mg
(26%)
Sodium
785mg
(33%)
Potassium
798mg
(23%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
670IU
(13%)
Vitamin C
16.6mg
(18%)
Calcium
295mg
(30%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 325
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 27g | 54% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 79mg | 26% |
| Sodium | 785mg | 33% |
| Potassium | 798mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 670IU | 13% |
| Vitamin C | 16.6mg | 18% |
| Calcium | 295mg | 30% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.