Lighter Loaded Baked Potato Chicken Casserole

Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish with non-stick cooking spray.

In a large bowl, toss the diced potatoes with olive oil, garlic powder, salt, and pepper until evenly coated. Spread the seasoned potatoes in an even layer in the prepared baking dish.

Bake the potatoes in the preheated oven for about 20-25 minutes, or until they are tender and lightly browned.

While the potatoes are baking, season the diced chicken breasts with salt and pepper. In a skillet over medium heat, cook the chicken until it’s no longer pink in the center, about 8-10 minutes.

Once the potatoes are done baking, remove them from the oven and reduce the oven temperature to 350°F (175°C).

Spread the cooked chicken over the roasted potatoes in the baking dish.

In a small bowl, mix together the Greek yogurt and shredded cheddar cheese until well combined. Spread the yogurt and cheese mixture evenly over the chicken in the baking dish.

Sprinkle the crumbled turkey bacon over the top of the casserole.