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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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
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.
Remove from the oven and let the dish cool for 5 minutes. Garnish with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 3622 mg | 157% | |
| Total Carbohydrate | 167.8 g | 61% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 13.2 g | ||
| Protein | 168.9 g | 338% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 735 mg | 57% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3388 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
