Little Hen AKA Chicken Little Casserole
You can’t really ever have too many comforting dinner recipes on hand, so pay attention and get ready to add this hearty one to your recipe arsenal. Little Hen casserole, also known as Chicken Little casserole, is a heavy hitter of a meal that’s got the “meat and potatoes” elements of your meal totally covered, which means less work for you regarding meal prep – yay! Those elements here are chicken and mashed potatoes, which all gets topped off with a spruced up gravy that tastes amazing and makes the whole dish perfectly creamy.
This is a basically a four step recipe, so anyone can do it and it’s 100% foolproof, especially if you start with all your ingredients already prepped and ready to go. Potatoes should be mashed and seasoned, chicken breasts should be cooked and shredded, cheese should be grated. This makes the assembly of this recipe go so quickly you’ll be sitting on the couch in no time, wondering if you actually made dinner at all. (Reminder: you did!)
So once each ingredient is sitting on the counter, patiently waiting its turn to go into the baking dish, you can throw together the gravy that’s going to coat everything. We used two cans of condensed cream of chicken soup (although you could use one), then a cup of whole milk, along with garlic powder, onion powder, dried rosemary thyme, salt and pepper…what you get is a deliciously seasoned, thick and creamy sauce that goes perfectly with the chicken and mashed potatoes. Pro tip: you could make this sauce anytime you want to add a little something special to any other weeknight dinner – chicken potatoes, veggies, pork…this stuff is so, so good. Once it bakes up, you’ve got a meal to write home about. Grab some green veggies and dinner is served!
Weight Watchers Friendly
Servings: 8
WW Points: 4 Points per Serving
Ingredients
- 4 boneless, skinless chicken breasts, cooked and shredded
- 6 cups mashed potatoes (made with boiled potatoes, fat-free Greek yogurt, and a splash of skim milk)
- 1 (10.5 oz) can reduced-fat cream of chicken soup
- ½ cup fat-free plain Greek yogurt
- ½ cup skim milk
- ½ cup reduced-fat sharp cheddar cheese, shredded
- 1 cup frozen mixed vegetables (peas, carrots, and corn), thawed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with cooking spray.
- In a large bowl, mix the shredded chicken, reduced-fat cream of chicken soup, Greek yogurt, skim milk, mixed vegetables, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
- Spread the chicken mixture evenly into the prepared baking dish.
- Spoon the mashed potatoes over the top and spread into an even layer.
- Sprinkle the reduced-fat cheddar cheese evenly over the potatoes.
- Bake for 25–30 minutes, until hot and bubbly.
- Broil for 2–3 minutes for a lightly golden cheese topping, if desired.
- Garnish with fresh parsley and serve warm.
Weight Watchers Points
- 4 WW Points per serving (makes 8 servings)
