Name: Ranch Chicken Potato Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 lb. small red potatoes, halved or quartered if large -; Kosher salt -; 2 c. small fresh broccoli florets (about 4 oz.; from 1 small broccoli head) -; 1 tbsp. onion powder -; 2 tsp. garlic powder -; 1 1/2 tsp. dried dill -; Freshly ground black pepper -; 2 lb. boneless, skinless chicken breasts (about 3), cut into 1" pieces -; 4 tbsp. unsalted butter, divided -; 1/2 c. panko -; 1 small yellow onion, chopped -; 2 cloves garlic, finely chopped -; 2 tbsp. all-purpose flour -; 1 c. low-sodium chicken broth -; 1 oz. cream cheese (2 tbsp.) -; 3/4 c. sour cream, divided -; 2 tsp. apple cider vinegar, divided -; 6 oz. cheddar, shredded on the large holes of a box grater (about 2 c.) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Ranch Chicken Potato Casserole

1. 1 lb. small red potatoes, halved or quartered if large -

2. Kosher salt -

3. 2 c. small fresh broccoli florets (about 4 oz.; from 1 small broccoli head) -

4. 1 tbsp. onion powder -

5. 2 tsp. garlic powder -

6. 1 1/2 tsp. dried dill -

7. Freshly ground black pepper -

8. 2 lb. boneless, skinless chicken breasts (about 3), cut into 1" pieces -

9. 4 tbsp. unsalted butter, divided -

10. 1/2 c. panko -

11. 1 small yellow onion, chopped -

12. 2 cloves garlic, finely chopped -

13. 2 tbsp. all-purpose flour -

14. 1 c. low-sodium chicken broth -

15. 1 oz. cream cheese (2 tbsp.) -

16. 3/4 c. sour cream, divided -

17. 2 tsp. apple cider vinegar, divided -

18. 6 oz. cheddar, shredded on the large holes of a box grater (about 2 c.) -

How to cook deliciously - Ranch Chicken Potato Casserole

1. Stage

Preheat oven to 400ᵒ. Place potatoes in a medium saucepan, cover with cold water by 1", and stir in 1 teaspoon salt. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook potatoes until easily pierced with a fork but not falling apart, 7 to 8 minutes. Place broccoli in a colander and drain potatoes over top.

2. Stage

Meanwhile, in a small bowl, mix onion powder, garlic powder, dill, and 1/2 teaspoon pepper. In a large bowl, toss chicken, 1 tablespoon spice mix, and 1 teaspoon salt until coated.

3. Stage

In a large wide saucepan or large Dutch oven over medium-high heat, melt 1 tablespoon butter. Add panko and 1 teaspoon spice mix and cook, stirring, until lightly browned and toasted, 2 to 3 minutes. Transfer to a plate.

4. Stage

In same pot over medium-high heat, melt remaining 3 tablespoons butter. Add onion and cook, stirring, until softened, about 7 minutes. Add chicken and garlic and cook, stirring, until chicken is no longer pink but not fully cooked through, about 5 minutes. Sprinkle flour over and stir to coat chicken. Slowly pour in broth, stirring, and bring to a simmer. Cook, stirring occasionally, until sauce is thickened, 3 to 5 minutes.

5. Stage

Reduce heat to low. Stir in cream cheese and 1 teaspoon spice mix until cream cheese is melted and smooth. Add potatoes and broccoli, tossing until combined and coated in sauce. Remove pot from heat. Stir in 1/4 cup sour cream and 1 teaspoon vinegar; season with salt and pepper. Transfer to a 13" x 9" baking dish. Sprinkle cheddar and bread crumbs over.

6. Stage

Bake casserole until edges are bubbling and the cheese is melted, 15 to 20 minutes.

7. Stage

Meanwhile, in a small bowl, mix remaining 1/2 cup sour cream, 1 1/2 teaspoons spice blend, and 1 teaspoon vinegar. Thin with 2 to 3 teaspoons of water until loose enough to drizzle; season with salt and pepper. Drizzle some sauce over casserole. Serve remaining sauce alongside.