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.
Servings: 8 servings
- 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
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.
Calories: 325kcal | Carbohydrates: 17g | Protein: 27g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 785mg | Potassium: 798mg | Fiber: 3g | Sugar: 3g | Vitamin A: 670IU | Vitamin C: 16.6mg | Calcium: 295mg | Iron: 4.1mg