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Cheesy Ranch Chicken and Potato Casserole is so simple to throw together and oh so yummy! I like this casserole for many reasons but my top reason is the ingredients. Chicken, broccoli, potatoes with ranch dressing and cheese.
The casserole is full of crunchy, baked potatoes, juicy chicken, steamed broccoli smothered in ranch dressing topped with melted cheese.
Cheesy Ranch Chicken and Potato Casserole
Ingredients:
- 1 lb chicken breasts
- 5 medium potatoes
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp pepper
- 1/2 TBSP garlic powder
- 1 TBSP dry Ranch seasoning
- 2 cups Mexican blend cheese
- 2 cups water
- 1 1/2 cups broccoli florets
- 1 cup Ranch dressing
Directions:
- Preheat oven to 350 degrees.
- Dice the potatoes.
- Place potatoes on a greased baking dish and toss with oil, salt, pepper, dry Ranch seasoning, and garlic powder.
- Bake potatoes for 1 hour and occasionally flip the potatoes over.
- While the potatoes are cooking, boil the chicken in the water until the chicken is no longer pink inside.
- Steam the broccoli until tender.
- Shred chicken with a fork.
- Check the potatoes with a fork to insure doneness.
- Once the potatoes are done, take them out of the oven.
- Add the chicken, broccoli, Ranch dressing, and 1/2 the cheese to the potatoes and mix well.
- Top the casserole with remaining cheese.
- Put the casserole back in the oven for 5-10 minutes or until cheese is melted.
Tips:
- Use leftover oven roasted chicken or rotisserie chicken in place of boiled chicken.
- Spice it up by replacing half or more of the Mexican cheese with pepper jack cheese.
One final reason why I like Cheesy Ranch Chicken and Potato Casserole is that it is perfect to take to potluck functions.
Have a great day!
Brandi
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Cheesy Ranch Chicken and Potato Casserole
September 20, 2019
Cheesy ranch chicken and potato casserole is full of crunchy, baked potatoes, juicy chicken, steamed broccoli smothered in ranch dressing topped with melted cheese.
Persons
6
Serving Size
1
Prep Time
15 minutes
Cook Time
1 hour, 10 minutes
Total Time
1 hour, 25 minutes
Notes
- Use leftover oven roasted chicken or rotisserie chicken in place of boiled chicken.
- Spice it up by replacing half or more of the Mexican cheese with pepper jack cheese.
Ingredients
- 1 lb chicken breasts
- 5 medium potatoes
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp pepper
- 1/2 TBSP garlic powder
- 1 TBSP dry Ranch seasoning
- 2 cups Mexican blend cheese
- 2 cups water
- 1 1/2 cups broccoli florets
- 1 cup Ranch dressing
Instructions
- Preheat oven to 350 degrees.
- Dice the potatoes.
- Place potatoes on a greased baking dish and toss with oil, salt, pepper, dry Ranch seasoning, and garlic powder.
- Bake potatoes for 1 hour and occasionally flip the potatoes over.
- While the potatoes are cooking, boil the chicken in the water until the chicken is no longer pink inside.
- Steam the broccoli until tender.
- Shred chicken with a fork.
- Check the potatoes with a fork to insure doneness.
- Once the potatoes are done, take them out of the oven.
- Add the chicken, broccoli, Ranch dressing, and 1/2 the cheese to the potatoes and mix well.
- Top the casserole with remaining cheese.
- Put the casserole back in the oven for 5-10 minutes or until cheese is melted.
© 2021 This recipe originally appeared on www.penguinsinpink.com
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