# 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 packet ranch seasoning mix (about 1 oz)
07 - 1/2 cup sour cream
08 - 2 cloves garlic, minced
09 - 1 teaspoon onion powder
10 - 1/2 teaspoon black pepper
→ Topping
11 - 1 cup shredded cheddar cheese
12 - 2 tablespoons chopped fresh chives or parsley, optional
# Method:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large 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 in 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, ensuring even distribution.
05 - Repeat with remaining potatoes, onions, and chicken. Pour the remaining sauce over the top, ensuring all ingredients are well coated.
06 - Cover baking dish tightly with aluminum foil and bake for 55 minutes.
07 - Remove foil, sprinkle shredded cheddar cheese evenly over the casserole, and bake uncovered for an additional 15 minutes, or until potatoes are tender and the top is golden and bubbly.
08 - Remove from oven and let stand 10 minutes before serving. Garnish with chopped chives or parsley if desired.
