Chicken Noodle Potato Bake with Bacon Low Fat
Indulge in comfort food reimagined with this Chicken Noodle Potato Bake with Bacon, a low-fat twist on a hearty classic. This family-friendly recipe combines tender bites of chicken, whole wheat egg noodles, and golden potatoes with a creamy, flavor-packed sauce made from low-fat cream cheese and a hint of Dijon mustard. Topped with crispy turkey bacon and a sprinkle of reduced-fat cheddar cheese, this baked dish delivers rich, satisfying flavor without the guilt. With a prep time of just 20 minutes and perfectly balanced ingredients, it's an ideal go-to for weeknight dinners. Serve it straight from the oven with a garnish of fresh parsley for a wholesome, comforting meal that everyone will love. Keywords: low-fat potato bake, chicken and noodle casserole, healthy comfort food, turkey bacon recipes.
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 200 grams whole wheat egg noodles
- 3 medium golden potatoes
- 100 grams low-fat cream cheese
- 1.5 cups low-sodium chicken broth
- 1 tablespoon dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
- 4 slices turkey bacon
- 0.5 cup reduced-fat shredded cheddar cheese
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley (optional, for garnish)
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
Directions
Step 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with non-stick spray or a small amount of olive oil.
Step 2
Bring a large pot of salted water to a boil and cook the whole wheat egg noodles until al dente according to package instructions (around 6-8 minutes). Drain and set aside.
Step 3
While the noodles cook, wash the potatoes and dice them into 1/2-inch cubes with the skins on. Spread the diced potatoes onto a microwave-safe plate, cover with a damp paper towel, and microwave for 5-6 minutes until slightly tender. Set aside.
Step 4
In a skillet over medium heat, warm the olive oil and cook the chicken breasts (seasoned with salt, pepper, and paprika) until golden on the outside and fully cooked through (approximately 4-5 minutes per side). Remove the chicken from the skillet and shred or dice it into bite-sized pieces.
Step 5
In the same skillet, cook the turkey bacon slices until crisp. Set them on a paper towel-lined plate to drain, then crumble them once cooled.
Step 6
In a medium bowl, combine the low-fat cream cheese, chicken broth, dijon mustard, garlic powder, and onion powder. Whisk until smooth to create the sauce.
Step 7
In a large mixing bowl, combine the cooked noodles, microwaved potatoes, shredded chicken, and the cream cheese sauce. Gently toss until everything is well coated.
Step 8
Pour the mixture into the prepared baking dish, spreading it out evenly. Top with the crumbled turkey bacon and sprinkle the reduced-fat shredded cheddar cheese over the top.
Step 9
Bake in the preheated oven for 20 minutes, or until hot and bubbly, and the cheese has melted. For extra crispiness, broil for an additional 3 minutes while keeping a close eye to avoid burning.
Step 10
Remove from the oven and let the dish cool for 5 minutes. Garnish with chopped fresh parsley, if desired, before serving.
Nutrition Facts
| Serving size | (1598.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2037.8 |
| Total Fat 76.2g | 0% |
| Saturated Fat 27.4g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 498.8mg | 0% |
| Sodium 3621.5mg | 0% |
| Total Carbohydrate 167.8g | 0% |
| Dietary Fiber 17.2g | 0% |
| Total Sugars 13.2g | |
| Protein 168.9g | 0% |
| Vitamin D 24.6IU | 0% |
| Calcium 734.6mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 3388.5mg | 0% |
Source of Calories