Chicken Bacon Ranch Potato Casserole
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Chicken Bacon Ranch Potato Casserole

Servings 8
Author Melissa Sperka

Ingredients

  • 5 lb Yukon Gold potatoes 1 1/2-inch cubes
  • 1 tsp salt
  • 2 cup half & half
  • 1 10 3/4 oz can cream of onion soup
  • 1 8 oz sour cream
  • ½ cup butter melted
  • 1 1.0 oz package dry Ranch salad dressing mix
  • 1 tsp garlic salt
  • 1 tsp black pepper
  • ¼ tsp paprika plus additional for dusting
  • 3 cup shredded sharp white cheddar cheese divided
  • 8 green onion thinly sliced
  • 3 cup chopped rotisserie chicken
  • 8 slices bacon cooked and crumbled
  • 2 Tbsp butter cubed

Instructions

  • In a large pot cover the cubed potatoes with water. Season the water with with 1 tsp salt. Bring to a boil cooking for 12-15 minutes until fork tender. Drain well.
  • Add to a large mixing bowl and using a potato masher roughly smash the potatoes leaving chunky.
  • In a separate bowl, whisk together the half & half, onion soup, sour cream, melted butter, dry salad dressing mix, garlic salt, black pepper and paprika. Use a large spoon or spatula mixing until combined.
  • Add the sauce to the potatoes along with 2 cups shredded cheese, chopped chicken, crumbled bacon and green onion. Reserve some bacon crumbles and green onion for garnishing.
  • Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray.
  • Pour the mixture into the dish. Top with the remaining 1 cup shredded cheese and sprinkle with a light dusting of paprika. Dot with cubed butter.
  • Bake for 35-40 minutes or until golden and bubbly. Garnish with reserved bacon and green onion just before serving