Creamy Chicken & Baked Potato Recipe
This simple recipe can be enjoyed as either a lunch or a dinner. Its low fat yet still deliciously creamy and if you have leftovers you can use them for a chicken pie filling the next day, just remember to count your calories.
- Recipe makes: 2 potatoes
- Prep time:
- Cook time: 1 hr 15 mins
- Calories: 363
- 2 baking potatoes
- 5 sprays extra virgin olive oil spray
- 1 medium red onion
- 200g chicken breast
- 1 can low fat, condensed mushroom soup
- 1 tsp black pepper
- 1 tsp mixed herbs
Preheat oven to 180°C / Gas Mark 4 / 350°F
- Make a cross in the top of your potato with a sharp knife. Once the oven is at temperature place the potato on a baking tray in the centre of the oven.
- Your potato will need to bake for 45-60 minutes.
- When your potato has about 10 minutes left to cook you can begin to assemble the other ingredients.
- Spray a frying pan with oil.
- Add in finely chopped onion and cook through until soft.
- Add diced chicken breast, condensed soup and freshly ground black pepper and cook slowly until chicken is completely cooked.
- Serve over a jacket potato.
Want to try different ingredients?
You can add this recipe to My Recipes in WLR and swap ingredients to make it perfect for you . . .
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