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- 2 cups cooked chicken, shredded - 4 medium potatoes, peeled and thinly sliced - 1 cup ranch dressing - 1 cup shredded cheddar cheese - 1 cup cream of chicken soup The main ingredients give the casserole its rich and creamy flavor. I love using shredded chicken for a tender bite. Thinly sliced potatoes soak up all the great tastes. Ranch dressing adds a zesty kick. Cream of chicken soup ties everything together, making it creamy and comforting. - 1 tsp garlic powder - 1 tsp onion powder - 1/2 tsp paprika - Salt and pepper to taste - 1/2 cup green onions, chopped (for garnish) Seasonings are key to depth of flavor. Garlic powder brings warmth, while onion powder adds a savory note. Paprika gives a hint of smokiness. Salt and pepper balance all the tastes. Don’t forget the green onions! They add a fresh crunch and bright color when you serve the dish. - 1 cup chicken broth - Mixing bowls - Baking dish You need the right tools to make this dish shine. Chicken broth adds moisture and flavor. Mixing bowls help combine the ranch dressing mix smoothly. A baking dish holds all the layers and ensures even baking. With these essentials, you’ll create a warm and hearty meal that your family will love. {{ingredient_image_1}} First, you need to preheat the oven to 375°F (190°C). This step warms the oven for even cooking. Next, grab a large mixing bowl. Here, mix the ranch dressing, cream of chicken soup, chicken broth, garlic powder, onion powder, paprika, salt, and pepper. Stir well until it is smooth and creamy. Now, get a greased 9x13 inch baking dish. Start layering the dish with half of the thinly sliced potatoes. Spread them evenly at the bottom. After that, add half of the shredded chicken over the potatoes. Make sure it covers them well. Pour half of the ranch mixture over the chicken and potatoes. Spread it out evenly to coat everything. Repeat this process. Layer the rest of the potatoes, chicken, and ranch mixture. Finally, sprinkle the shredded cheddar cheese generously on top. This will melt beautifully in the oven. Cover the baking dish with aluminum foil. This helps keep the moisture in during the first bake. Place it in the preheated oven and bake for 45 minutes. After 45 minutes, remove the foil. Bake for an additional 15-20 minutes. This step allows the cheese to bubble and turn golden brown. Once baking is complete, take the casserole out of the oven. Let it rest for about 10 minutes. This resting period helps the layers settle. For a great presentation, serve the casserole in individual bowls. Add a sprinkle of chopped green onions on top for a pop of color. Pair it with a simple side salad for a full meal experience. To avoid soggy potatoes, slice them thin. Thin slices cook faster and keep their shape. You can soak them in cold water for 30 minutes before baking. This helps remove excess starch. Ensure even cooking by layering the potatoes, chicken, and ranch mix evenly. Press down gently on each layer to remove air pockets. This helps heat circulate better. You can add temporary ingredients to boost flavor. Try adding cooked bacon or mushrooms for a savory twist. Fresh herbs like thyme or parsley can also add a nice touch. For cheese, sharp cheddar gives a rich taste. You can also mix in mozzarella for extra creaminess. Experiment with different cheese blends to find your favorite. When cooking for a crowd, you might need to adjust serving sizes. Double the recipe for larger gatherings. Use a bigger baking dish or two smaller ones. Meal prep works great here. You can assemble the casserole a day ahead and store it in the fridge. Just cover it well. Bake it fresh when you are ready to serve. Pro Tips Tip 1 - Use Leftover Chicken: This recipe is a fantastic way to use up any leftover cooked chicken, making it a quick and economical meal option. Tip 2 - Customize Your Cheese: Feel free to substitute or mix different types of cheese, such as Monterey Jack or pepper jack, for a unique flavor twist. Tip 3 - Make It Creamier: For an extra creamy texture, add an additional half cup of cream of chicken soup or a splash of heavy cream to the ranch mixture. Tip 4 - Add Veggies: Incorporate vegetables such as broccoli or spinach between the layers for added nutrition and color. {{image_2}} You can change the meat in this dish. Use turkey or ham instead of chicken. These options add new flavors and keep things fun. You can also add vegetables like broccoli or spinach. They boost nutrition and color. Just slice them thinly, so they cook well. If you need gluten-free options, use gluten-free ranch dressing and soup. They work just as well! For low-calorie alternatives, consider using low-fat cheese or yogurt instead of sour cream. You can also use fewer potatoes or swap them for cauliflower. These choices keep the dish tasty and lighter. Want to spice things up? Try adding hot sauce to your ranch dressing mix. It gives a nice kick! You can also mix different cheeses, like mozzarella or pepper jack, for fun flavors. Each cheese brings its own unique taste, making your casserole special and exciting. To keep your Ranch Chicken Potato Casserole fresh, use airtight containers. Glass or plastic containers work well. Store the casserole in the fridge for up to three days. Make sure to let it cool before sealing. This helps avoid moisture buildup. You can freeze this casserole for later enjoyment. If you freeze it before baking, wrap it tightly in foil or plastic wrap. Label it with the date. For best taste, use it within three months. If you freeze it after baking, cool it down first. Then, wrap it well to prevent freezer burn. When you’re ready to eat, thaw it in the fridge overnight. Reheat it in the oven at 350°F (175°C) until warm. This should take about 30 minutes. You can also microwave it, but the oven gives a better texture. Let's look at the shelf life of the key ingredients: - Cooked Chicken: Up to four days in the fridge. In the freezer, it lasts about four months. - Potatoes: Store raw potatoes in a cool, dark place. They last about two weeks. - Ranch Dressing: Sealed bottles last about a year. Once opened, use within a month or two. - Cheddar Cheese: Unopened, it lasts about six months. Once opened, use within a week. - Cream of Chicken Soup: Unopened cans last for years. Once opened, use within three days. Knowing these times helps you enjoy your casserole to the fullest! Yes, you can use fresh chicken. If you choose this route, chop the chicken into small pieces. Cook the chicken in a skillet over medium heat until it is no longer pink, around 10-12 minutes. Then, shred the chicken and mix it with the ranch sauce. This method ensures your casserole stays juicy and flavorful. To add heat, you can mix in diced jalapeños or crushed red pepper flakes. Start with a small amount and taste as you go. Another option is to use a spicy ranch dressing. You can also sprinkle pepper jack cheese on top for a creamy and spicy kick. These tips will give your casserole a nice zing. This casserole pairs well with a fresh green salad. A simple side salad with lettuce, tomatoes, and cucumbers adds crunch. You can also serve it with steamed broccoli or green beans for a healthy touch. For a heartier side, consider garlic bread or rolls to soak up the tasty sauce. This Ranch Chicken Potato Casserole is simple and tasty. We covered key ingredients, cooking steps, and helpful tips. You can swap ingredients for personal flavor and adjust for guests. Storing leftovers is easy, too. With this guide, you can whip up a crowd-pleaser. Enjoy cooking and experimenting with this dish. It’s perfect for family dinners or gatherings. Each bite will bring smiles. Get ready to share your delicious creation!

Creamy Ranch Chicken Potato Casserole

A delicious and hearty casserole made with layers of chicken, potatoes, and a creamy ranch sauce, topped with melted cheddar cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 4 medium potatoes, peeled and thinly sliced
  • 1 cup ranch dressing
  • 1 cup shredded cheddar cheese
  • 1 cup cream of chicken soup
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • to taste salt and pepper
  • 0.5 cup green onions, chopped (for garnish)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine the ranch dressing, cream of chicken soup, chicken broth, garlic powder, onion powder, paprika, salt, and pepper. Mix well until smooth.
  • In a greased 9x13 inch baking dish, layer half of the sliced potatoes at the bottom.
  • Spread half of the shredded chicken evenly over the potatoes.
  • Pour half of the ranch mixture over the chicken and potatoes, spreading it out evenly.
  • Repeat the layers with the remaining potatoes, chicken, and ranch mixture.
  • Sprinkle the shredded cheddar cheese generously on top of the final layer.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
  • After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
  • Once done, remove from the oven and let it rest for about 10 minutes before serving.
  • Garnish with chopped green onions before serving.

Notes

Serve in individual bowls with a sprinkle of additional green onions on top for a pop of color. Pair with a simple side salad for a complete meal!
Keyword casserole, cheddar, chicken, potatoes, ranch