Ranch Chicken Potato Casserole

If you’re someone who shakes or drizzles

ranch over snacks, veggies, and pretty much anything else you can find, then this hearty and comforting casserole will warm your soul. Big ranch flavor is infused into every aspect of this loaded recipe packed with juicy seasoned chicken, creamy potatoes, and just enough broccoli to be virtuous before being crowned with gooey cheddar and crispy bread crumbs.

The key to this recipe is a simple 3-ingredient homemade spice blend. Making your own blend (versus buying it) allows you to control the salt level without compromising the boldness of the ranch. The ranch seasoning is layered into the dish by adding it in 4 different places during the preparation. It seasons the chicken, the creamy sauce in the filling, the bread crumb topping, and the absolutely essential tangy and zingy sour cream finisher to dollop on at the end.

The sauce for the casserole takes a cue from chicken pot pie filling. To keep it savory and creamy but not heavy, flour and a mix of chicken broth and dairy create the base of the filling. The rich tang of ranch is replicated by using cream cheese and sour cream instead of milk or heavy cream. It works with the thickened broth to become velvety and thick enough to coat everything without becoming gloppy or heavy.

While this casserole is a complete meal on its own, a nutritious salad is always a welcome side dish. If you’re looking to up the carbs beyond potatoes, garlic bread or a wedge of cornbread would be perfect for soaking up some of the gravy in the dish.

Did you try making this? Let us know how it went in the comments below!

If you’re someone who shakes or drizzles

Did you try making this? Let us know how it went in the comments below!

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Yields:

6 – 8

serving(s)

Prep Time:

15 mins

Total Time:

1 hr

Cal/Serv:

589

Directions

1. Step 1
  
  Preheat oven to 400ᵒ. Place potatoes in a medium saucepan, cover with cold water by 1″, and stir in 1 teaspoon salt. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook potatoes until easily pierced with a fork but not falling apart, 7 to 8 minutes. Place broccoli in a colander and drain potatoes over top.
2. Step 2Meanwhile, in a small bowl, mix onion powder, garlic powder, dill, and 1/2 teaspoon pepper. In a large bowl, toss chicken, 1 tablespoon spice mix, and 1 teaspoon salt until coated.
3. Step 3In a large wide saucepan or large Dutch oven over medium-high heat, melt 1 tablespoon butter. Add panko and 1 teaspoon spice mix and cook, stirring, until lightly browned and toasted, 2 to 3 minutes. Transfer to a plate.
4. Step 4In same pot over medium-high heat, melt remaining 3 tablespoons butter. Add onion and cook, stirring, until softened, about 7 minutes. Add chicken and garlic and cook, stirring, until chicken is no longer pink but not fully cooked through, about 5 minutes. Sprinkle flour over and stir to coat chicken. Slowly pour in broth, stirring, and bring to a simmer. Cook, stirring occasionally, until sauce is thickened, 3 to 5 minutes.
5. Step 5Reduce heat to low. Stir in cream cheese and 1 teaspoon spice mix until cream cheese is melted and smooth. Add potatoes and broccoli, tossing until combined and coated in sauce. Remove pot from heat. Stir in 1/4 cup sour cream and 1 teaspoon vinegar; season with salt and pepper. Transfer to a 13″ x 9″ baking dish. Sprinkle cheddar and bread crumbs over.
6. Step 6Bake casserole until edges are bubbling and the cheese is melted, 15 to 20 minutes.
7. Step 7Meanwhile, in a small bowl, mix remaining 1/2 cup sour cream, 1 1/2 teaspoons spice blend, and 1 teaspoon vinegar. Thin with 2 to 3 teaspoons of water until loose enough to drizzle; season with salt and pepper. Drizzle some sauce over casserole. Serve remaining sauce alongside.