Chicken And Potato Casserole(Low-Fat)
A hearty low-fat chicken and potato casserole featuring tender chicken, mushrooms, and potatoes in a flavorful Burgundy wine sauce, perfect for comforting family dinners.
Ingredients
- 2 lb. cooked white chicken, boned, skinned and chopped ⓘ
- 2 Tbsp. liquid Butter Buds ⓘ
- 2 (8 oz.) cans sliced mushrooms, drained ⓘ
- 8 small white onions, peeled ⓘ
- 2/3 c. green pepper, chopped ⓘ
- 1 clove garlic, crushed ⓘ
- 2 1/2 Tbsp. flour
- 1/2 tsp. lite salt (optional)
- 1/4 tsp. dried thyme leaves
- 1/4 tsp. pepper
- 2 c. Burgundy or red cooking wine ⓘ
- 1 c. canned condensed, undiluted chicken broth ⓘ
- 8 small new potatoes, scrubbed ⓘ
- 2 Tbsp. chopped parsley
Instructions
- In a large nonstick skillet, sauté white onions in 2 tablespoons liquid Butter Buds until nicely browned.
- Remove and set aside with cooked chicken.
- Add green pepper and garlic to the skillet; sauté for 2 minutes.
- Add more liquid Butter Buds if necessary.
- Stir in flour, lite salt (if using), dried thyme leaves, and pepper.
- Return to heat and cook, stirring constantly, until the flour is browned, about 3 minutes.
- Gradually stir in Burgundy wine and chicken broth.
- Bring to a boil, stirring constantly.
- Remove from heat.
- Stir in chicken, mushrooms, and onions.
- Refrigerate, covered, overnight.
Tips & Substitutions
For a lighter version, consider using a combination of low-fat yogurt and chicken broth instead of the condensed broth. You can swap out the white onions for leeks for a sweeter flavor. If you prefer, use fresh herbs like thyme instead of dried. To enhance the dish, add some chopped spinach or kale for extra nutrients.
Serving Suggestions
This casserole is delightful on its own but pairs well with a simple green salad or steamed vegetables for a balanced meal. For a comforting side, consider serving it with mashed potatoes or crusty bread. It also goes beautifully with a glass of Burgundy wine, enhancing the dish's flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) covered with foil for about 20-25 minutes, or until heated through. Alternatively, you can microwave individual portions on medium power until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Potato Casserole(Low-Fat) contains roughly 1535 calories, with 71g protein, 256g carbohydrates, and 31g fat. It is an excellent source of vitamin C (504% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (146% of the Daily Value), and a good source of vitamin A and vitamin D. Note that it is relatively high in sodium, at 1644mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken instead of cooked?
Yes, you can use raw chicken, but you'll need to adjust the cooking time. Ensure the chicken is fully cooked before combining it with the other ingredients. Sauté it in the skillet until no longer pink before proceeding with the recipe.
How can I make this dish gluten-free?
To make this casserole gluten-free, simply substitute the flour with a gluten-free flour blend or cornstarch. Ensure that the chicken broth you use is also labeled gluten-free, and you can enjoy this dish without gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).