Ingredients
Scale
Gather your ingredients, because in no time, we’ll be turning them into something magical:
- 4 cups diced potatoes (Yukon Golds work beautifully)
- 2 cups cooked chicken, shredded (rotisserie chicken is a great shortcut!)
- 1 cup ranch dressing
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon bits
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
If you’re missing an ingredient, don’t sweat it. You can swap out sour cream for Greek yogurt or use turkey bacon if that’s what you’ve got on hand. Remember, cooking at home is about making it work for you.
Instructions
Let’s get cooking! Here’s how to bring this dish to life:
- Preheat your oven to 375°F (190°C). Grease a large casserole dish with a bit of olive oil.
- In a large bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, salt, and pepper until well-coated.
- Spread the potatoes evenly in the prepared casserole dish and bake for 20 minutes until they start to soften.
- In the same bowl, combine the shredded chicken, ranch dressing, sour cream, half of the cheddar cheese, and bacon bits. Stir to mix everything together.
- Remove the potatoes from the oven and pour the chicken mixture over them. Stir gently to combine.
- Sprinkle the remaining cheddar cheese on top. Return the dish to the oven and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown.
- Garnish with chopped parsley if desired, and let it cool for a few minutes before diving in.
And there you have it—a casserole that’s as comforting as a favorite sweater on a chilly day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Ranch Chicken Potato Casserole, recipe, cooking, food
