# What You'll Need:
→ Main
01 - 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
02 - 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
03 - 1 medium yellow onion, thinly sliced
→ Sauce
04 - 1 cup heavy cream
05 - 1 cup low-sodium chicken broth
06 - 1 packet ranch seasoning mix, approximately 1 ounce
07 - 1/2 cup sour cream
08 - 2 cloves garlic, minced
09 - 1 teaspoon onion powder
10 - 1/2 teaspoon black pepper
→ Topping
11 - 1 cup shredded cheddar cheese
12 - 2 tablespoons chopped fresh chives or parsley, optional
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
02 - In a large mixing bowl, whisk together heavy cream, chicken broth, ranch seasoning, sour cream, minced garlic, onion powder, and black pepper until completely smooth.
03 - Arrange half of the sliced potatoes evenly across the bottom of the prepared baking dish. Top with half of the sliced onions and half of the chicken pieces.
04 - Pour half of the ranch cream sauce evenly over the first layer, ensuring even distribution.
05 - Repeat with remaining potatoes, onions, and chicken pieces. Pour the remaining sauce over the top, ensuring all ingredients are well coated.
06 - Cover the baking dish tightly with aluminum foil. Bake for 55 minutes.
07 - Remove foil, sprinkle shredded cheddar cheese evenly over the casserole, and bake uncovered for an additional 15 minutes or until potatoes are tender and the top is golden and bubbly.
08 - Let casserole stand for 10 minutes before serving. Garnish with chopped chives or parsley if desired.
