Loaded Chicken and Potatoes Casserole
A comforting casserole packed with tender chicken, creamy potatoes, and topped with cheese, perfect for a weeknight dinner.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Rotisserie chicken works well.
- 4 cups potatoes, diced You can swap for sweet potatoes if desired.
- 1 cup shredded cheddar cheese
- 1 cup sour cream Use at room temperature.
- 1 cup milk Whole milk or any preferred type.
- 1 packet ranch seasoning mix Shortcut for flavor.
- 1/2 cup green onions, chopped Optional for garnish.
- Salt and pepper to taste
- Olive oil for greasing
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a casserole dish with olive oil.
- In a large bowl, mix together the potatoes, chicken, sour cream, milk, ranch seasoning, and half of the cheese.
- Season with salt and pepper.
- Pour the mixture into the prepared casserole dish and spread it evenly.
- Top with the remaining cheese and chopped green onions.
Cooking
- Bake for 30-35 minutes or until the potatoes are tender and the casserole is bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Notes
If your potatoes are stubborn, add a tiny splash more milk. Let it rest after baking to avoid a watery serving.