Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts, cooked and shredded (or 1 rotisserie chicken, shredded)
  • 1 (1 oz/28g) package Ranch dressing mix
  • 1/2 cup (120ml) milk
  • 1 (10.75 oz/305g) can condensed cream of chicken soup
  • 3 lbs (1.36 kg) Russet potatoes, peeled and diced
  • 1/4 cup (60ml) olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (225g) sour cream
  • 1 cup (115g) shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup (15g) chopped green onions, for garnish (optional)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Boil diced potatoes in salted water until tender, about 15-20 minutes. Drain well and return to the pot.
  3. Toss the drained potatoes with olive oil, garlic powder, onion powder, salt, and pepper. Gently mash them slightly – leaving some chunks is fine.
  4. In a large bowl, combine shredded chicken, Ranch dressing mix, milk, and cream of chicken soup.
  5. Spread the potato mixture evenly in the bottom of the baking dish.
  6. Spoon the chicken mixture evenly over the potatoes.
  7. Dollop sour cream evenly over the chicken, then sprinkle with shredded cheddar cheese and crumbled bacon.
  8. Bake for 35-40 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  9. Garnish with chopped green onions, if desired. Let cool slightly before serving.