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Creamy Ranch Chicken and Potato Bake

Creamy ranch chicken and potato bake combines tender Yukon Gold potatoes and chicken in a savory ranch sauce, all baked in a 9x13-inch dish. A cheddar topping melts over the casserole for a cheesy finish.
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Prep Time 15 minutes
Cook Time 1 hour 2 minutes
resting 10 minutes
Total Time 1 hour 27 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 790
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray for coating the baking dish
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 0.75 cup milk
  • 1 packet (1 oz) ranch seasoning mix
  • 2 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 1.5 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 0.25 tsp black pepper
  • 1.5 cup shredded cheddar cheese

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 375°F.
  2. Lightly coat a 9x13-inch baking dish with cooking spray.
  3. In a large bowl, whisk together the cream of chicken soup, sour cream, milk, and ranch seasoning until smooth.
  4. Stir in the potatoes to coat them evenly.
  5. Spread the potato mixture in the baking dish and cover tightly with foil.
  6. Bake for 30–35 minutes, until the potatoes are almost fork-tender.
  7. Add the chicken and black pepper to the dish and stir to combine.
  8. Cover and bake for 20–25 minutes, until the chicken reaches 165°F and the potatoes are tender.
  9. Uncover and sprinkle the cheddar evenly over the top.
  10. Bake for 5–8 minutes, until the cheese is melted.
  11. Let the bake rest for 10 minutes before serving.

Notes

Cut the potatoes into evenly sized cubes so they cook at the same rate. Refrigerate leftovers for up to 3 days; freezing is not recommended because the creamy sauce may separate. For a gluten-free variation, use certified gluten-free condensed soup and ranch seasoning.