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Hey there, friends!
Are you in the mood for some comfort food? I’ve got a treat for you!
Today, I’m sharing my chicken bacon ranch casserole recipe.
It’s packed with flavor, super creamy, and oh-so-satisfying.
Plus, it’s easy to whip up, making it perfect for busy weeknights!
Get ready for a dish that will have everyone coming back for seconds! Let’s dive in!
| Preparation Time | 20-30 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 40-60 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 rotisserie chicken
- 2-3 cups frozen broccoli
- 1 box boursin garlic and herbs cheese
- 1 lb russet or yukon gold potatoes
- 3-4 cloves garlic
- 1 onion
- 1 cup shredded parmesan
- 2 cups shredded colby jack cheese
- 5-6 slices thick cut bacon
- Green onion
- 1.5 cups sour cream
- Ranch seasoning to taste
- Optional – 1/2 cup ranch dressing
- Salt
- Pepper
- Garlic powder
- Onion powder
- Cayenne pepper
Step 1: Preheat and Prepare Potatoes
Preheat your oven to 375°F (190°C).
Meanwhile, wash and scrub 1 lb of russet or Yukon gold potatoes, leaving the skin on.
Cut them into bite-sized pieces.
Parboil the potato pieces in a pot of water for 6-8 minutes until they start to get tender.
Drain and set aside.
Step 2: Prepare Chicken and Vegetables
While the potatoes are boiling, shred the meat from a rotisserie chicken, removing the skin, bones, and cartilage.
Dice 1 onion and 3-4 cloves of garlic.
In a skillet, cook 5-6 slices of thick-cut bacon until crispy.
Remove the bacon and drain on paper towels.
In the same skillet with the bacon fat, sauté the diced onion and green onion until tender.
Add the diced garlic and cook until fragrant.
Step 3: Season and Sauté
Season the sautéed onion and garlic mixture with salt, pepper, garlic powder, onion powder, cayenne pepper, and any other desired seasonings.
Add 2-3 cups of partially defrosted frozen broccoli (or fresh broccoli) to the skillet and sauté until fully defrosted and slightly tender.
Step 4: Combine Ingredients
In a large mixing bowl, combine the drained potatoes, sautéed vegetables, shredded rotisserie chicken, 1.5 cups of sour cream, 1 box of Boursin garlic and herbs cheese, and the cooked bacon.
Mix well.
Add 1 cup of shredded parmesan cheese and 2 cups of shredded colby jack cheese to the mixture.
Stir until everything is evenly combined.
Step 5: Assemble and Bake
Transfer the mixture to a 9×11 casserole dish and smooth it out to create an even layer.
Top the casserole with additional shredded cheese and sprinkle with ranch seasoning.
Bake in the preheated oven for 20-30 minutes, or until the top is brown, bubbly, and beautiful.
Step 6: Garnish and Serve
Once the casserole is done baking, remove it from the oven and garnish with freshly chopped parsley before serving.
Enjoy your delicious, hearty casserole!
