Ranch Chicken Potato Broccoli Casserole
This broccoli potato chicken casserole with creamy ranch sauce, bacon, and cheese is hearty, comforting, and full of flavor!
Servings 8 servings
Ingredients
- 1 ½ pounds Yukon gold potatoes peeled and diced into ½” cubes
- 8 ounces broccoli florets chopped into bite-sized pieces
- 2 cups cooked chicken shredded or cubed
- 1 cup shredded mozzarella cheese
- 1 cup bacon bits or 4 bacon strips, cooked and crumbled
- 2 green onions sliced
Ranch Cream Sauce
- 4 ounces cream cheese softened to room temperature
- ½ cup chicken broth
- 1 cup heavy cream
- 2 tablespoons ranch seasoning
- 1 teaspoon sea salt
Instructions
- Preheat the oven to 375°F (190°C).
- Add the diced 1 ½ pounds Yukon gold potatoes to a pot of salted water and boil for 6-8 minutes, just until they’re fork-tender.
- In the last 2 minutes of boiling, add the 8 ounces broccoli florets to the same pot. Cover and steam for 2 minutes. Drain well and set aside.
- In a medium skillet over medium heat, add the softened 4 ounces cream cheese and ½ cup chicken broth. Whisk until the cream cheese is melted and smooth.
- Lower the heat and stir in the 1 cup heavy cream. Add the 2 tablespoons ranch seasoning and 1 teaspoon sea salt, and whisk to combine. Simmer on low heat for about 5 minutes, until the sauce thickens slightly.
- In a large 9x13” baking dish, combine 2 cups cooked chicken, potatoes, and broccoli together.
- Pour the creamy ranch sauce over everything and toss to coat. Top with 1 cup shredded mozzarella cheese and 1 cup bacon bits. Bake the casserole for 20 minutes or until the cheese is melted and bubbly. Garnish with 2 green onions.
Notes
Storage: Transfer the leftover potato broccoli bake to an airtight container and store in the refrigerator for up to 4 days. For longer storage, wrap the entire dish tightly in parchment paper and aluminum foil and freeze for up to 3 months. When ready to reheat, thaw overnight in the fridge. Reheat in a 350°F oven, covered with foil, for 20–25 minutes or until warmed through.
Helpful Tips:
- Cut into uniform pieces - Dice potatoes evenly into ½-inch cubes so they cook evenly and don’t fall apart.
- Parboil, don’t overboil - Boiling the potatoes and lightly steaming the broccoli first helps them to hold their texture - no one wants a soggy, watery casserole (trust me, I tried).
- Whisk the sauce low and slow - Don’t rush the cream cheese melting - give it time to fully blend into the broth for a smooth, rich sauce without clumps.
- Cool slightly before serving - Letting the casserole rest helps the sauce thicken and makes it easier to slice clean portions.
Nutrition
Calories: 465kcal | Carbohydrates: 29g | Protein: 25g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 59mg | Sodium: 1305mg | Potassium: 559mg | Fiber: 6g | Sugar: 3g | Vitamin A: 931IU | Vitamin C: 43mg | Calcium: 160mg | Iron: 1mg