Description
This Creamy Ranch Chicken Potato Bake is a comforting, hearty casserole featuring tender chicken chunks and thinly sliced potatoes layered with a rich ranch cream sauce. Baked to golden perfection and topped with melted cheddar cheese, this dish is perfect for a family dinner and delivers creamy, savory flavors in every bite.
Ingredients
Scale
Chicken and Vegetables
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
- 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
Sauce
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 packet ranch seasoning mix, approximately 1 ounce
- 1/2 cup sour cream
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
Topping and Garnish
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives or parsley (optional)
Instructions
- Prepare baking dish and preheat oven: Preheat your oven to 375°F. Grease a 9×13-inch baking dish thoroughly with butter or cooking spray to prevent sticking.
- Create ranch cream sauce: In a large mixing bowl, whisk together the heavy cream, low-sodium chicken broth, ranch seasoning mix, sour cream, minced garlic, onion powder, and black pepper until you achieve a smooth and well-combined sauce.
- Layer first level of casserole: Arrange half of the thinly sliced potatoes evenly across the bottom of the prepared baking dish. Then layer half of the sliced onions on top, followed by half of the chicken pieces spread out evenly.
- Add first sauce layer: Pour half of the ranch cream sauce evenly over this first layered mixture, ensuring everything is coated generously.
- Complete layering: Add the remaining potatoes, onions, and chicken pieces over the sauce layer, then pour the rest of the ranch cream sauce on top, making sure all ingredients are well covered.
- Covered baking phase: Cover the baking dish tightly with aluminum foil to trap steam and bake for 55 minutes, allowing the potatoes and chicken to cook through and absorb flavors.
- Add cheese and finish baking: Remove the foil and evenly sprinkle the shredded cheddar cheese over the casserole. Bake uncovered for an additional 15 minutes or until the cheese is melted, golden, bubbly and the potatoes are tender.
- Rest and serve: Take the casserole out of the oven and let it rest for 10 minutes to set before serving. Garnish with chopped chives or parsley if desired for a fresh touch.
Notes
- For best results, use Yukon Gold potatoes for a creamier texture or Russet potatoes for a fluffier bake.
- You can substitute the chicken for turkey or keep it vegetarian by adding mushrooms or additional vegetables.
- Ensure the baking dish is tightly covered during the initial bake to steam the potatoes evenly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- If you prefer a thicker sauce, reduce the chicken broth to 1/2 cup and replace the other 1/2 cup with additional sour cream.
