Ingredients
Scale
- 2 pounds Russet Potatoes, peeled and cubed
- 2 cups cooked, shredded Chicken
- 8 ounces Cream Cheese, softened
- 1 (1 ounce) packet Dry Ranch Seasoning Mix
- 1.5 cups shredded Sharp Cheddar Cheese
- 6 slices Beef Bacon, cooked crisp and crumbled
- 1/4 cup Milk
- 2 tablespoons Butter
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Boil the cubed potatoes in salted water for 10-15 minutes, or until fork-tender. Drain the potatoes thoroughly and return them to the empty pot.
- Step 2: In a large mixing bowl, combine the softened cream cheese, dry Ranch seasoning mix, milk, and butter until the mixture is smooth and well-blended.
- Step 3: Add the shredded chicken and half of the sharp cheddar cheese (about 3/4 cup) to the cream cheese mixture. Gently fold in the drained potatoes and half of the crumbled turkey bacon, mixing carefully until all ingredients are evenly coated.
- Step 4: Transfer the entire potato mixture into a lightly greased 9×13 inch casserole dish, spreading it into an even layer. Top the casserole evenly with the remaining 3/4 cup of shredded cheddar cheese and the remaining crumbled turkey bacon.
- Step 5: Bake for 20 to 25 minutes, or until the casserole is heated through, bubbling around the edges, and the cheese topping is fully melted and lightly golden brown. Let cool for 5 minutes before serving.
Notes
- Leftovers keep well refrigerated in an airtight container for up to 3 days, making this a fantastic make-ahead meal.
- For the best texture, reheat individual servings in a toaster oven or standard oven at 300°F until warmed through, loosely covered with foil to prevent the cheese from burning.
- Balance the richness of the chicken and cheese with a bright, crisp side salad tossed in a light vinaigrette or a small dollop of sour cream and fresh chives on top.
- Ensure the boiled potatoes are extremely dry after draining; any excess moisture will thin out the cream cheese sauce, resulting in a runny casserole instead of a creamy, cozy bake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 large loaded potato half (approx. 400g)
- Calories: 695
- Sodium: 1460mg
- Fat: 39g
- Saturated Fat: 21g
- Trans Fat: 0.5g
- Protein: 4g