Ranch Chicken & Cheddar Potato Casserole
This Ranch Chicken & Cheddar Potato Casserole is a cozy, cheesy comfort dish that's easy to make and perfect for family dinners or potlucks.
Servings: 6 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 4 cups diced potatoes about 2 large potatoes
- 1 cup shredded cheddar cheese
- 1 cup ranch dressing
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup chopped green onions for garnish
Instructions
Step 1: Prep the chicken and potatoes
- Preheat your oven to 375°F (190°C). Dice the potatoes into bite-sized pieces and place them into a large mixing bowl. Season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika. Heat olive oil in a skillet over medium heat and lightly brown the chicken breasts on both sides for about 3-4 minutes per side. Set the chicken aside to rest for a few minutes, then dice into cubes.
Step 2: Mix the creamy ranch sauce
- In the same mixing bowl with the potatoes, add ranch dressing and sour cream. Toss everything together until the potatoes are well coated. Season with a pinch more salt and pepper if needed.
Step 3: Assemble the casserole
- Fold the diced chicken into the potato and ranch mixture, making sure all ingredients are evenly distributed. Transfer this mixture into the prepared casserole dish and spread it out evenly. Sprinkle the shredded cheddar cheese generously over the top.
Step 4: Bake to perfection
- Bake in the preheated oven for 35-40 minutes, or until the potatoes are fork-tender and the cheese is bubbly and lightly browned. For an extra crispy top, broil for the last 2-3 minutes, watching carefully to prevent burning.
Step 5: Garnish and serve
- Remove the casserole from the oven and let it cool for a few minutes. Sprinkle chopped green onions over the top. Serve warm and enjoy.
Equipment
- Large Mixing Bowl
- Sharp Knife
- Cutting Board
- Oven-safe casserole dish
- Measuring cups and spoons
- Non-Stick Skillet
- Spatula
Notes
- Brown the chicken first to add essential flavor and keep it juicy inside the casserole.
- Dice potatoes evenly to ensure uniform cooking and avoid undercooked spots.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.