# What You 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 (approximately 1 ounce) 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
# How To Make:
01 - Preheat oven to 375 degrees Fahrenheit. Grease a 9x13-inch baking dish with butter or cooking spray.
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 is smooth and well combined.
03 - Arrange half of the sliced potatoes evenly across the bottom of the prepared baking dish. Layer half of the sliced onions over the potatoes, then distribute half of the chicken pieces on top.
04 - Pour half of the ranch cream sauce evenly over the first layer, ensuring thorough coverage.
05 - Repeat the layering process with remaining potatoes, onions, and chicken pieces. Pour the remaining sauce over the top, distributing evenly and ensuring all ingredients are well coated.
06 - Cover the baking dish tightly with aluminum foil and bake for 55 minutes.
07 - Remove the foil covering. Sprinkle shredded cheddar cheese evenly over the casserole. Bake uncovered for an additional 15 minutes, or until the potatoes are fork-tender and the top is golden and bubbly.
08 - Allow the casserole to stand for 10 minutes before serving. Garnish with chopped fresh chives or parsley if desired.
