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Low Fat Crack Chicken Casserole - Creamy, Comforting, and Lighter

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken breast (or rotisserie chicken breast, shredded)
  • Greek yogurt: 1 cup, plain, nonfat or 2%
  • Reduced-fat cream cheese: 4 ounces, softened
  • Reduced-fat sharp cheddar: 1 to 1.5 cups, shredded
  • Ranch seasoning: 2–3 tablespoons (store-bought packet or homemade)
  • Low-sodium chicken broth: 1/2 cup
  • Garlic: 2 cloves, minced (or 1/2 teaspoon garlic powder)
  • Onion powder: 1/2 teaspoon
  • Smoked paprika: 1/2 teaspoon (optional for warmth)
  • Frozen riced cauliflower: 3 cups (about 12 ounces), thawed and well-drained
  • Frozen peas and carrots: 1 cup (or diced fresh veggies of choice)
  • Green onions: 3, thinly sliced
  • Turkey bacon: 4–6 slices, cooked and crumbled
  • Panko breadcrumbs (optional): 1/2 cup, preferably whole wheat
  • Olive oil or avocado oil spray
  • Salt and black pepper

Method
 

  1. Preheat and prep. Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with oil spray. If using raw chicken, season with salt and pepper, then cook and shred or dice.
  2. Cook the turkey bacon. Crisp it in a skillet until browned. Drain on paper towels and crumble. Set aside.
  3. Make the creamy base. In a large bowl, whisk Greek yogurt, reduced-fat cream cheese, ranch seasoning, chicken broth, garlic, onion powder, and smoked paprika until smooth. Taste and season with salt and pepper. It should be boldly seasoned.
  4. Add the mix-ins. Stir in shredded chicken, riced cauliflower (thawed and squeezed dry), peas and carrots, and half the green onions. Fold in 2/3 of the shredded cheddar.
  5. Assemble the casserole. Spread the mixture evenly in the baking dish. Top with remaining cheddar and the crumbled turkey bacon. If using panko, toss it with a light spritz of oil and sprinkle over the top for extra crunch.
  6. Bake. Bake uncovered for 20–25 minutes, or until hot and bubbling at the edges. If you want a deeper golden top, broil for 1–2 minutes at the end, watching closely.
  7. Finish and serve. Let it rest 5–10 minutes to set. Sprinkle with remaining green onions. Serve with a side salad or steamed greens.