Chicken Bacon Ranch Potato Casserole
Feed a crowd
or have delicious leftovers for the week's lunches with this potato cooking
with chicken and ranch bacon! This hearty main dish is cooked in a pan and
loaded with bacon and chunk ranch-flavored chicken breast on roasted potatoes!
Ingredients
- 1 tsp black pepper
- 2 cup half & half
- ½ cup butter melted
- 1 tsp garlic salt
- 5 lb Yukon Gold potatoes 1 1/2-inch cubes
- ¼ tsp paprika plus additional for dusting
- 1 8 oz container sour cream
- 8 green onion thinly sliced
- 2 Tbsp butter cubed
- 3 cups roughly chopped rotisserie chicken
- 1 tsp salt
- 3 cup shredded sharp white cheddar cheese divided
- 8 slices bacon cooked and crumbled
- 1 10 3/4 oz can cream of onion soup
- 1 1.0 oz package dry Ranch salad dressing mix
Instructions
First, preheat
the oven to 350 ° F. Spray a 13 x 9 inch baking dish with cooking spray.
Then, in a
large saucepan, cover the cubed potatoes with water. Season the water with 1
teaspoon of salt. Bring to a boil for 12 to 15 minutes until the fork is
tender. Drain well.
Add to a
large mixing bowl and using a potato masher coarsely mash the potatoes, leaving
large pieces.
In another
bowl, whisk half and half, onion soup, sour cream, melted butter, dry dressing
mixture, garlic salt, black pepper and paprika. Use a large spoon or spatula
while mixing until everything is combined.
Add the
potato sauce with 2 cups of grated cheese, ground chicken, crumbled bacon and
green onion. Reserve bacon crumbs and green onion for garnish.
Pour the
mixture into the dish. Garnish with the rest of 1 cup of grated cheese and
sprinkle with a light sprinkling of paprika. Sprinkle with 2 tsp. Tablespoon
butter.
Bake 40 to
45 minutes or until golden and bubbling. Garnish with reserved bacon and green
onion just before serving.
Happy
Cooking Time.
