Cheesy Ranch Chicken Potato Bake

• 2 cups diced cooked chicken
• 3 cups diced potatoes
• 1 can cream of chicken soup
• 1/2 cup sour cream
• 1 packet ranch dressing mix
• 1 cup shredded cheddar cheese
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• Salt to taste
• 1/2 cup milk
• 1 cup crushed potato chips

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix cream of chicken soup, sour cream, ranch dressing mix, and milk until smooth.
3. 3 Stir in chicken, potatoes, onions, bell peppers, garlic powder, black pepper, paprika, and salt.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 Top with shredded cheddar cheese and crushed potato chips.
6. 6 Bake uncovered for 50 minutes or until bubbly and golden on top.
7. 7 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Oven
• Mixing bowl

Variations

• Add cooked bacon for a smoky twist.
• Substitute diced ham for chicken for a ham version.

Substitutions

• Use Greek yogurt instead of sour cream for a lighter option.
• Substitute vegetable broth for milk for a vegan version.

Pairings

• Cornbread
• Steamed green beans

Nutrition

Tips

• For extra flavor, sauté the onions and bell peppers before mixing.
• Use leftover roasted chicken to save time.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven covered with foil until warmed through.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with warm dinner rolls.

FAQ