Cheesy Chicken Casserole

Ingredients: 
2 Medium Potatoes
1 Yellow Onion
1 Tbsp light butter (Land o Lakes Light butter with canola oil)

2 pcs thick sliced chicken
1 oz Cabot Clothbound aged cheddar cheese
2 oz Sargento Reduced Fat Mexican Cheese blend

20 chives minced

Vegetable Oil*
Kosher Salt*
Black Pepper*

Preparation:
Peel and grate potatoes on the large size holes of a cheese grater. Set aside in some salt water. Thinly slice onion and then cut the semi-circle pieces into 3 segments approx 5/8 - 3/4" in length. Spray a large nonstick skillet with a light coating of vegetable oil and add in onions (lightly salting and peppering).  Cook until onion is translucent, drain potatoes and add to skillet. Add 1 tbsp of butter and stir well over low heat. 

Season chicken with salt, pepper and garlic powder and cook on a cast iron griddle or grill until cooked through. Takes about the same amount of time as the hash browns will take to cook in the broiler. (see next step to save time). When cooked, remove from grill and wrap in aluminum foil for 2 minutes to rest. 

Set broiler to high and pour hash brown mix into an oven safe glass bowl and place in broiler for approximately 7 minutes removing and stirring every 1 - 2 minutes. Once hash browns are almost browned, add in cheddar cheese and return to the broiler for another minute to melt in the cheese. Remove from the broiler and set aside. 

Slice chicken 1/4" strips approx 1" - 1 1/2" in length. Layer chicken on top of the hash brown casserole and cover with Mexican Cheese and chives. Return to broiler for approximately 2 more minutes until cheese has melted through. 

Serving:
Best served with a side of grilled/sauteed vegetables (Squash, Zucchini, Red Pepper, Cauliflower). Serves 2. 

Nutrition:
This meal in its entirety scores 14 weight watchers points plus points.