# What You'll Need:
→ Main
01 - 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
02 - 2 pounds 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
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
# How-To Steps:
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 the mixture reaches a smooth, uniform consistency.
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, ensuring complete coverage.
05 - Arrange the remaining potatoes, onions, and chicken pieces over the sauce. Pour the remaining sauce over the top, making certain all components are thoroughly coated.
06 - Cover the baking dish tightly with aluminum foil and bake for 55 minutes at 375°F.
07 - Remove the foil covering. Sprinkle the shredded cheddar cheese evenly over the casserole surface. Return to the oven uncovered and bake for an additional 15 minutes until potatoes are fork-tender and the top achieves a golden, bubbly appearance.
08 - Allow the casserole to stand undisturbed for 10 minutes before serving. Garnish with chopped fresh chives or parsley if desired.
