Creamy Bacon-chicken Ranch Casserole Recipe

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Creamy bacon-chicken ranch casserole

sherry monfils

By
@smonfils

We recently held a BBQ-birthday party for my 5 yr old grandson and we ended up taking requests for what people wanted for food. Since my son in law is Hispanic, his family requested mostly food from their island-Puerto Rico. But his mom personally asked me if I would make this for her. I made it once before, about 6 yrs ago and she loved it. It's a compliment for sure coming from her because she usually sticks with her Hispanic food.


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Serves:

8

Prep:

25 Min

Cook:

35 Min

Method:

Bake

Ingredients

5 lb
white potatoes, cut into 1-1/2" cubes
1/2 tsp
each, salt and pepper
2-1/2 c
milk or light cream
1 can(s)
cream of onion soup
8 oz
light sour cream
1/2 c
butter, melted
1 pkg
dry ranch salad dressing mix
1/2 tsp
garlic salt or powder
1/4 tsp
paprika
3 c
shredded sharp white cheddar cheese
8
green onions, sliced thin
3 c
cooked and shredded chicken breast
8 slice
bacon, cooked and crumbled
2 Tbsp
diced cold butter

Directions Step-By-Step

1
Place potatoes in lg pot and cover w/ water. Bring to a boil and boil until just tender. Drain and add potatoes to lg bowl. Using a masher, mash them into chunky pieces.
2
In another lg bowl, Whisk together light cream or milk, sour cream, onion soup, melted butter, salad dressing mix, garlic salt, pepper and paprika. Add this to the potatoes.
3
Add 2 cups of the cheese, bacon and green onion, ( reserve a little of the bacon and green onions for garnish.) Lightly spray a 9" x 13" casserole dish w/ cooking spray. Heat the oven to 350. Spoon mix into casserole dish. Sprinkle top w/ remaining cheese and a little more paprika.Dot w/ diced butter. Bake about 35 mins or until bubbly. Garnish top w/ reserved bacon and green onions.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Potatoes
Regional Style: American