Creamy Ranch Chicken Potato Bake (Printer version)

Tender chicken and sliced potatoes in rich ranch cream sauce, topped with melted cheddar and mozzarella.

# What You'll Need:

→ Potatoes and Chicken

01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
03 - Salt and black pepper to taste

→ Ranch Cream Sauce

04 - 1 cup heavy cream
05 - 1 cup whole milk
06 - 1 packet (1 oz) ranch seasoning mix or 3 tablespoons homemade ranch mix
07 - 2 cloves garlic, minced
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon paprika
10 - 1/4 teaspoon dried thyme (optional)

→ Cheese Topping

11 - 1.5 cups shredded cheddar cheese
12 - 1/2 cup shredded mozzarella cheese
13 - 2 tablespoons chopped fresh chives or parsley for garnish

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with nonstick spray or butter.
02 - In a mixing bowl, whisk together heavy cream, milk, ranch seasoning, minced garlic, onion powder, paprika, and thyme until smooth and well combined.
03 - Arrange half of the sliced potatoes in an even layer on the bottom of the prepared baking dish. Season lightly with salt and pepper.
04 - Scatter half of the chicken cubes over the potatoes. Pour half of the ranch cream sauce evenly over this layer.
05 - Repeat with remaining potatoes and chicken, then pour the rest of the sauce over the top layer.
06 - Cover the dish tightly with foil and bake for 45 minutes.
07 - Remove foil, sprinkle cheddar and mozzarella cheese over the casserole, and bake uncovered for an additional 15 minutes until the cheese is golden and potatoes are tender.
08 - Let the casserole rest for 10 minutes before garnishing with chives or parsley and serving.

# Expert Advice:

01 -
  • It's genuinely foolproof: Even if you've never layered a casserole, this one practically builds itself and tastes like you spent hours in the kitchen.
  • The ranch sauce is addictive without being fussy: Creamy, herbaceous, and rich without requiring any fancy cooking techniques.
  • Feeds a crowd but feels intimate: Six generous servings means you can invite people over without stress, or enjoy leftovers all week.
02 -
  • Slice your potatoes consistently thin: I learned this when half my casserole had crunchy potato and half had mushy potato—a mandoline or careful knife work keeps everything cooking at the same rate.
  • Don't skip the 10-minute rest: Jumping straight to serving means the layers separate and slide around your plate; those 10 minutes make all the difference.
  • Stir the cream sauce one more time before using it: If it's been sitting, the seasonings settle to the bottom, leaving the top bland.
03 -
  • Use a mandoline for potatoes: Consistent thickness means everything cooks evenly, and you'll finish slicing in half the time—safety guard required though.
  • Mix your own ranch seasoning: Two tablespoons each of dried parsley and chives, plus one tablespoon each of garlic powder and onion powder, with a teaspoon of salt and half a teaspoon of black pepper tastes fresher than packets.
  • Let the cream sauce cool slightly before layering: Hot sauce can start cooking the bottom potato layer unevenly.
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