Creamy Loaded Chicken & Potato Casserole
A rich, comforting dinner that’s easy to overeat because it’s so creamy, cheesy, and satisfying.
Ingredients
4 boneless chicken breasts, cut into bite-size pieces
6 medium potatoes, peeled and diced
1 packet ranch seasoning mix
1 cup sour cream
1 can cream of chicken soup
2 cups shredded cheddar cheese
1/2 cup cooked bacon bits
2 tbsp olive oil
1 tsp garlic powder
Salt and black pepper to taste
Chopped green onions for garnish
Instructions
Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish.
Toss diced potatoes with olive oil, garlic powder, salt, and pepper. Spread into the baking dish.
In a bowl, combine sour cream, cream of chicken soup, and ranch seasoning.
Add chicken pieces and mix to coat.
Spoon chicken mixture over the potatoes.
Cover with foil and bake for 50 minutes.
Remove foil, sprinkle cheddar cheese and bacon bits on top.
Bake uncovered another 15–20 minutes until cheese is bubbly and potatoes are tender.
Garnish with green onions and serve hot.
Optional Add-Ins
Diced jalapeños for heat
Mozzarella cheese for extra stretchiness
Broccoli florets for a veggie boost
Serving Ideas
Pairs perfectly with:
Garlic bread
Side salad
Steamed green beans
