📝 Ingredients (Serves 6)

For the casserole

• 3–4 cups cooked chicken, shredded or cubed

• 4 large russet potatoes, baked and cubed

• 1½ cups shredded cheddar cheese

• ½ cup sour cream

• ½ cup mayonnaise or cream cheese (softened)

• ½ cup milk or heavy cream

• 1 packet ranch seasoning (or 2 tbsp homemade)

• 4–5 green onions, sliced

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt & pepper to taste

Mix-ins & toppings

• 6–8 slices cooked bacon, crumbled

• Extra cheddar cheese for topping

• Extra green onions for topping

🍳 Instructions

1. Preheat

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

2. Prep potatoes

Bake potatoes until tender (microwave or oven), then cool and cut into cubes.
(You can also use leftover baked potatoes.)

3. Make the creamy base

In a large bowl, combine:

• Sour cream

• Mayo or cream cheese

• Milk or cream

• Ranch seasoning

• Garlic powder

• Onion powder

• ½ of the cheddar

Mix until smooth.

4. Add chicken & potatoes

Add:

• Cooked chicken

• Potato cubes

• Green onions

• Half the bacon

Fold gently to coat everything.

5. Assemble

Spread mixture evenly in the baking dish.
Top with remaining cheddar cheese and bacon.

6. Bake

Bake 25–30 minutes, until hot, bubbling, and lightly golden.

7. Serve

Top with extra green onions.
Great with a crisp salad or steamed veggies on the side.