A creamy, cheesy casserole loaded with tender rotisserie chicken, baked potatoes, vegetables, crispy bacon, and ranch seasoning. An easy, hearty family dinner topped with melted cheddar cheese.
Yield: 8 servings
Prep Time: 10-15 minutes
Cook Time: 25-30 minutes
Special Equipment: 9×13 pan
Ingredients
1 rotisserie chicken, shredded
3 to 4 large baked potatoes, cubed
1 bag Italian style frozen vegetables (cauliflower, carrots, broccoli)
6 slices bacon, cooked and crumbled
2 cups shredded sharp cheddar cheese
½ cup sour cream
4 oz cream cheese, softened
½ cup milk
¼ cup chicken broth
1 packet ranch seasoning
½ tsp garlic powder
½ tsp smoked paprika
Black pepper, to taste
½ small onion, diced, optional
Green onions, for garnish
Directions
Mix cream cheese, sour cream, milk, chicken broth, ranch seasoning, garlic powder, smoked paprika, and black pepper until smooth.
Combine shredded chicken, cubed potatoes, vegetables, optional onion, half the bacon, and 1½ cups cheddar. Fold in the creamy sauce and spread into a greased 9x13 baking dish.
Top with remaining cheddar and bacon. Bake uncovered for 25 to 30 minutes until bubbly and heated through to 165°F. Garnish with green onions and serve.
