Ingredients

4 large russet potatoes, peeled and cubed

1 lb boneless, skinless chicken breasts, cubed

2 cups broccoli florets

2 cups shredded cheddar cheese

1 cup sour cream

1/2 cup mayonnaise

1/2 cup milk

1 packet ranch dressing mix

1 teaspoon garlic powder

Salt and pepper to taste

1/2 cup cooked bacon, crumbled

2 green onions, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.

In a large pot, boil the cubed potatoes until just tender, about 10 minutes. Drain and set aside.

In a large bowl, combine the cubed chicken, broccoli florets, shredded cheddar cheese, sour cream, mayonnaise, milk, ranch dressing mix, garlic powder, salt, and pepper. Mix until well combined.

Gently fold in the boiled potatoes until everything is evenly coated with the mixture.

Transfer the mixture to the prepared baking dish and spread it out evenly.

Sprinkle the crumbled bacon over the top.

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.

Garnish with chopped green onions before serving.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 450 kcal per serving | Servings: 6 servings