Ingredients
Scale
For the casserole:
- 3 pounds russet potatoes, cut into 1-inch chunks
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 slices bacon, cooked and crumbled
- 3 cups shredded cheddar cheese, divided
- 1 cup sour cream
- 1 cup heavy cream
- 1 packet (1 ounce) ranch seasoning mix
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
For serving:
- Chopped green onions
- Extra sour cream
- Additional bacon crumbles
Instructions
- Preheat your oven to 375°F. Grease a 9×13-inch baking dish with butter or cooking spray.
- Bring a large pot of salted water to a boil. Add the potato chunks and parboil for 8-10 minutes until they’re just starting to soften but still hold their shape. Drain well and set aside.
- In a large bowl, combine the sour cream, heavy cream, ranch seasoning, garlic powder, onion powder, melted butter, salt, and pepper. Whisk until smooth.
- Add the parboiled potatoes, raw chicken pieces, and half of the crumbled bacon to the bowl. Stir everything together until well coated with the creamy mixture.
- Fold in 2 cups of the shredded cheddar cheese, reserving 1 cup for topping.
- Pour the entire mixture into your prepared baking dish and spread it out evenly.
- Cover the dish tightly with aluminum foil. Bake for 45 minutes.
- Remove the foil and sprinkle the remaining 1 cup of cheese and remaining bacon over the top. Bake uncovered for an additional 15-20 minutes until the chicken is cooked through (internal temperature of 165°F), the potatoes are tender, and the cheese is melted and bubbly.
- Let the casserole rest for 5-10 minutes before serving. This helps the sauce thicken up a bit.
- Top with chopped green onions, extra sour cream, and more bacon if desired.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
