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A plate of chicken and potato casserole next to the casserole dish.
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5 from 3 votes

Cheesy Ranch Chicken and Potato Casserole

Are you looking for an easy chicken and potato casserole recipe? This main dish casserole recipe is for you! It's made with a creamy ranch sauce and topped with gooey cheese.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Dish Recipes
Cuisine: American
Servings: 8 servings
Calories: 588kcal
Author: Aileen Clark

Equipment

Ingredients

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 ranch seasoning packet
  • 1 1/2 pounds red potatoes cubed
  • 1/2 pound green beans chopped
  • 1 pound boneless skinless chicken breasts cut into 1-inch cubes
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese

Instructions

  • Preheat oven to 400 degrees. Grease a 9X13 inch casserole dish and set aside.
  • Melt butter in a medium sauce pan over medium high heat.
  • Once butter is melted, whisk in the flour.
  • Continue to mix until completely combined and sauce is a pale yellow color, approximately 3 minutes.
  • Slowly whisk in heavy cream.
  • Let cook, stirring constantly, 3 minutes. Until sauce is thickened.
  • Mix in ranch seasoning and remove from heat. Let cool slightly.
  • Arrange potatoes in the bottom of the casserole dish in an even layer.
    Cut-up red potatoes in a casserole dish.
  • Top with green beans in an even layer.
    Red potatoes and green beans layered in a casserole dish.
  • Add the chicken and season chicken with salt and pepper.
    Green beans, potatoes, and chicken layered in a casserole dish.
  • Pour cream sauce over chicken and top with shredded cheddar cheese.
    A casserole dish layered with red potatoes, green beans, chicken, béchamel sauce, and shredded cheese.
  • Bake 45-50 minutes, until casserole is hot and bubbly and cheese is golden brown.

Notes

Casserole may be frozen prior to baking. Let cool and cover with 2 layers of foil. Label and date. Freeze up to 3 months. Defrost in fridge over night and bake as directed.

Nutrition

Serving: 1/8 of casserole | Calories: 588kcal | Carbohydrates: 26g | Protein: 36g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 948mg | Fiber: 3g | Sugar: 4g