Cheesy Chicken & Potato Casserole
User Reviews
5
-
Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
589 kcal
Cheesy Chicken & Potato Casserole
Description
This casserole includes cubed chicken breast cooked until no pink remains and red potatoes boiled until tender. These ingredients are combined in a greased baking dish with a sauce made from ranch dressing, sour cream, black pepper, garlic powder, dried dill, and shredded cheddar cheese. Half the cooked bacon and green onions are sprinkled within the mixture, while the remaining cheese, bacon, and green onions top the casserole before baking at 375°F until bubbly and browned.
The dish offers a creamy, tangy flavor from the ranch and sour cream that complements the mildness of the chicken and potatoes. The cheddar cheese melts into a golden layer with bubbling edges, while bacon adds crispy, smoky notes. Green onions provide a fresh, mild bite to balance the richness.
This casserole suits a straightforward family dinner and pairs well with simple vegetable sides or a fresh salad. Sour cream can be served alongside for additional creaminess.
As an option, crushed cornflakes mixed with butter and cheese can be sprinkled on top before baking to add a crunchy texture. Leftovers keep well for up to four days refrigerated in an airtight container.
Ingredients
- 3 chicken breast cubed, boneless skinless
- 2 pounds potato red
- ½ cup ranch dressing store-bought or homemade
- ½ cup sour cream
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dill dried
- 1 ¼ cup cheddar cheese or a cheese blend, divided, shredded
- 8 lices Bacon cooked and crumbled
- 4 green onions thinly sliced
Instructions
- Preheat oven to 375°F.
- Wash potatoes and cut into 1" cubes. Bring a large pot of salted water to a boil. Add potatoes and cook 12-15 minutes or until tender.
- Meanwhile, season chicken with salt & pepper. Over medium heat, fry chicken until no pink remains (about 6-8 minutes).
- In medium bowl, combine ranch dressing, sour cream, ¾ cup cheese, and seasonings. Mix well.
- Place chicken and potatoes into a greased 9x13 pan. Sprinkle with half of the bacon and half of the green onions. Spread sauce over top.
- Top with remaining cheese and bake 35 minutes uncovered or until browned and bubbly.
- Remove from the oven, sprinkle with remaining bacon and green onions. Serve with sour cream if desired.
Notes
- For a crunchy topping, mix cheese with crushed cornflakes and melted butter, then sprinkle over casserole before baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Sour cream can be served on the side to add creaminess when eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589 | 29% |
| Carbohydrates | 27g | 9% |
| Protein | 37g | 74% |
| Fat | 37g | 57% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 133mg | 44% |
| Sodium | 734mg | 31% |
| Potassium | 1249mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 17mg | 19% |
| Calcium | 224mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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