Inspired by a Post the Other Day. I Just Changed It Up a Bit and It Is Delicious (Print version)
A hearty chicken potato bake with bacon, broccoli, ranch-style seasoning, sour cream, and melted cheddar.
# Ingredients:
For the roasted potatoes
01 -
2 lb (900 g) small gold potatoes, cut into 1-inch chunks
02 -
2 tablespoons olive oil
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon black pepper
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1/2 teaspoon smoked paprika
For the chicken bake
08 -
1 1/2 lb (680 g) boneless skinless chicken breast, cut into bite-size pieces
09 -
1 cup (240 g) sour cream
10 -
2 tablespoons milk
11 -
1 tablespoon chopped fresh parsley, plus more for serving
12 -
1 tablespoon chopped fresh chives
13 -
2 cups (225 g) shredded sharp cheddar cheese, divided
14 -
3 cups (270 g) broccoli florets
15 -
6 slices thick-cut bacon, cooked and crumbled
# Instructions:
01 -
Heat the oven to 425°F. Lightly grease a 9x13-inch baking dish or large rimmed sheet pan.
02 -
Toss potatoes with olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika. Roast for 25 minutes, stirring once, until browned at the edges and almost tender.
03 -
Lower the oven to 375°F. In a bowl, stir chicken with sour cream, milk, parsley, chives, and 1 cup of cheddar until evenly coated.
04 -
Scatter broccoli over the roasted potatoes. Spoon the creamy chicken mixture over the top in an even layer.
05 -
Cover tightly with foil and bake for 22-28 minutes, until the chicken reaches 165°F in the center.
06 -
Uncover, sprinkle with the remaining cheddar and crumbled bacon, and bake 8-10 minutes more until melted and bubbling.
07 -
Let the casserole rest for 5 minutes. Sprinkle with extra parsley and serve hot.
# Good to know:
01 -
Roasting the potatoes before adding the chicken keeps the base from turning watery.
02 -
Use an instant-read thermometer to check that the chicken reaches 165°F.
03 -
Leftovers keep refrigerated for 3-4 days.