Chicken Bacon Ranch Potato Casserole
Servings 10 servings
Calories 690kcal
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 container 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 cups roughly chopped rotisserie chicken
- 8 slices bacon cooked and crumbled
- 2 Tbsp butter cubed
Instructions
- Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray.
- 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 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.
- Pour the mixture into the dish. Top with the remaining 1 cup shredded cheese and sprinkle with a light dusting of paprika. Dot with 2 Tbsp cubed butter.
- Bake for 40-45 minutes or until golden and bubbly. Garnish with reserved bacon and green onion just before serving
Nutrition
Serving: 1serving | Calories: 690kcal | Carbohydrates: 46g | Protein: 24g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1172mg | Potassium: 1183mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1020IU | Vitamin C: 47mg | Calcium: 339mg | Iron: 3mg