Creamy Ranch Chicken Potato Bake (Print Version)

Tender chicken and sliced potatoes baked in ranch cream sauce—a comforting, family-friendly casserole.

# 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

# Steps to Follow:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large mixing bowl, whisk together heavy cream, chicken broth, ranch seasoning mix, sour cream, minced garlic, onion powder, and black pepper until smooth and fully combined.
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 - Layer remaining potatoes, onions, and chicken pieces over the sauce. Pour remaining ranch cream sauce over the top, ensuring all ingredients are well coated.
06 - Cover the baking dish tightly with aluminum foil and bake for 55 minutes.
07 - Remove foil from baking dish. Sprinkle shredded cheddar cheese evenly over the casserole. Bake uncovered for an additional 15 minutes until potatoes are tender and the top is golden and bubbly.
08 - Remove from oven and let stand for 10 minutes before serving. Garnish with chopped chives or parsley if desired.

# Additional Tips::

01 -
  • Everything cooks in one dish, so cleanup is as easy as the prep.
  • The ranch cream sauce seeps into every layer, making each bite rich and savory without any fuss.
  • It looks impressive but uses ingredients you probably already have on hand.
  • Leftovers reheat beautifully, sometimes tasting even better the next day.
02 -
  • Slice the potatoes as evenly as possible, a mandoline makes this fast and consistent, uneven slices mean some pieces turn mushy while others stay crunchy.
  • Don't skip the 10-minute rest after baking, I used to dive right in and the whole thing would slide apart into a saucy mess.
  • If your sauce looks thin before baking, don't worry, it thickens as the potatoes release starch and everything bakes together.
03 -
  • Use a mandoline slicer to get perfectly even potato slices, it saves time and ensures everything cooks at the same rate.
  • Let the casserole sit uncovered for a few minutes before adding the foil, it helps the top layer settle and prevents condensation from making the foil stick.
  • If you want a crispier top, broil it for the last two minutes, but watch it closely so the cheese doesn't burn.
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