Ingredients
Scale
- 2-3 chicken breast boneless skinless, cut into 2 inch pieces
- 4-5 potatoes diced into large chunks
- 2 cups baby carrots cleaned
- 10.5 ounces can cream of chicken soup
- 12 ounces evaporated milk
- 8 ounces cream cheese
- ¾ ounce ranch mix
- 2 cups shredded cheddar cheese
- optional toppings – crispy bacon, minced parsley or thinly sliced green onions.
Instructions
- Preheat the oven to 375 degrees and spray a casserole dish with non-stick cooking spray.
- Cut the chicken breast into large chunks and place them in the prepared casserole dish.
- Add quartered potatoes and carrots on top of the chicken.
- In a medium saucepan, combine cream cheese, evaporated milk, cream of chicken soup, ranch mix, and half of the shredded cheese. Heat over medium-high and whisk until smooth.
- Pour the cream mixture over the potatoes and chicken. Top with remaining shredded cheese. Cover the dish tightly with foil and bake for 1 hour and 30 minutes.
- Remove the foil and broil for 4-6 minutes until the top is golden brown, watching it closely to prevent burning.
- Let rest for 15-20 minutes before serving.
Notes
For added flavor, consider using seasoned chicken or adding more vegetables like bell peppers or onions.
Allowing the dish to rest helps the flavors meld together and makes serving easier.
Feel free to customize toppings with your favorites!
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.