# Components:
→ Main
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
02 - 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
03 - 1 medium yellow onion, thinly sliced
→ Sauce
04 - 1 cup heavy cream
05 - 1 cup low-sodium chicken broth
06 - 1 oz ranch seasoning mix
07 - 1/2 cup sour cream
08 - 2 cloves garlic, minced
09 - 1 tsp onion powder
10 - 1/2 tsp black pepper
→ Topping
11 - 1 cup shredded cheddar cheese
12 - 2 tbsp chopped fresh chives or parsley, optional
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - In a large mixing bowl, whisk together heavy cream, chicken broth, ranch seasoning mix, sour cream, minced garlic, onion powder, and black pepper until smooth and well combined.
03 - Arrange half of the sliced potatoes evenly across the bottom of the prepared baking dish. Top with half of the sliced onions and half of the chicken pieces.
04 - Pour half of the ranch cream sauce evenly over the first layer of ingredients, ensuring even distribution.
05 - Repeat with remaining potatoes, onions, and chicken. Pour the remaining sauce over the top layer, coating all ingredients thoroughly.
06 - Cover the baking dish tightly with aluminum foil and bake for 55 minutes at 375°F.
07 - Remove foil carefully, sprinkle shredded cheddar cheese evenly over the casserole, and bake uncovered for an additional 15 minutes until potatoes are tender and the top is golden and bubbly.
08 - Remove from oven and let the casserole stand for 10 minutes before serving. Garnish with fresh chopped chives or parsley if desired.
