Description
A comforting casserole with tender chicken, creamy potatoes, and melted cheese, baked to perfection for a hearty and delicious meal.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 4 cups potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 packet (1 oz) ranch seasoning mix
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 1/4 cup chopped green onions (optional, for garnish)
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large pot, boil the diced potatoes in salted water for about 10-12 minutes, or until tender. Drain and set aside.
- In a large bowl, combine the sour cream, milk, melted butter, ranch seasoning mix, garlic powder, onion powder, salt, and pepper. Stir in the shredded chicken and boiled potatoes, mixing until everything is evenly coated.
- Transfer the chicken and potato mixture into the prepared baking dish. Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top.
- If desired, sprinkle breadcrumbs on top for a crispy crust.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly and the top is golden brown.
- Remove from the oven and let the casserole cool for a few minutes. Garnish with chopped green onions, if desired, before serving.
Notes
- This casserole can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
- You can swap the shredded chicken for cooked turkey, ground beef, or even leftover roast beef for a different flavor.
- If you like it spicier, you can add a pinch of red pepper flakes or use pepper jack cheese in place of the mozzarella.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American