CHICKEN BACON RANCH CASSEROLE With CHEESY POTATOES ❤

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories without sacrificing flavor.

cream of chicken soup

🥗Healthier: homemade chicken broth

💰Cheaper: cream of mushroom soup

Cream of mushroom soup is often less expensive and works well in casseroles.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is a leaner option, while pork belly is often cheaper.

Cut 5 slices of thin cut bacon into 1/2 inch pieces.

Fry the bacon in a cast iron skillet on medium to medium-high heat until golden brown and slightly crispy.

Remove the bacon and set aside on a plate with paper towels, leaving a little grease in the skillet.

Cut chicken thighs into small cubes (1/2 inch to 1 inch pieces) and sear them in the skillet until golden brown, but not fully cooked.

Remove the seared chicken and set aside in a bowl.

Cut potatoes into 1 inch cubes, leaving the skin on if desired.

In a bowl, combine the seared chicken and cubed potatoes.

Add 1 teaspoon of all-around seasoning and toss together.

Add 3 teaspoons of all-around seasoning, black pepper, and salt to taste, and mix well.

Spray a 9 by 13 inch baking dish with non-stick spray and dump the chicken and potato mixture into it.

Add chopped red bell pepper and sprinkle with the fried bacon.

In a bowl, mix 3/4 cup of half and half with ranch dressing until well combined.

Pour the ranch mixture over the chicken and potato mixture in the baking dish.

Sprinkle freshly grated KBY Jack cheese on top and pour melted butter over everything.

Cover the dish with aluminum foil and bake in the oven for 1 hour.

Remove the foil for the last 10 minutes of baking to allow the top to get color.

After 1 hour, let the casserole settle before serving, then garnish with chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens