Cheddar Ranch Chicken and Crispy Potato Casserole Ingredients 3 lbs Yukon Gold potatoes, cubed 2½ lbs boneless skinless chicken breasts, bite-size pieces 3 tbsp olive oil 5 tbsp unsalted butter 2 tsp salt 1½ tsp black pepper 2 tsp each garlic powder, onion powder & smoked paprika ½ tsp cayenne pepper 1 (1 oz) packet ranch seasoning 1 tbsp ranch seasoning for potatoes 1 large onion, diced 8 garlic cloves, minced 8 oz cream cheese 1 cup heavy cream ¾ cup sour cream ½ cup chicken broth 1 tbsp Dijon mustard 2 cups shredded cheddar 1½ cups shredded mozzarella ¾ cup grated Parmesan 1½ cups crispy fried onions 5 green onions, sliced 3 tbsp fresh parsley Directions Preheat oven to 425°F. Toss potatoes with 2 tbsp olive oil, 1 tsp salt, ½ tsp pepper, 1 tsp paprika, and 1 tbsp ranch seasoning. Roast for 30 minutes, flipping halfway, until crispy. Season chicken with remaining salt, pepper, paprika, garlic powder, onion powder, and cayenne. Heat remaining olive oil with 2 tbsp butter and sear chicken in batches until golden. Set aside. Melt remaining butter in the same pan. Cook onion for 5 minutes, then add garlic and cook for 45 seconds. Stir in heavy cream, broth, and cream cheese until smooth. Remove from heat and mix in sour cream, Dijon, ranch packet, 1 cup cheddar, and ½ cup Parmesan. Fold in the roasted potatoes and chicken. Transfer to a buttered 9x13-inch baking dish and top with remaining cheddar and mozzarella. Reduce oven to 375°F and bake uncovered for 20–25 minutes. Add crispy fried onions and bake another 4 minutes. Rest for 10 minutes, then garnish with remaining Parmesan, green onions, and parsley. Cooking Time: 1 hour 20 minutes | Servings: 8 | Calories: ~815 per serving - @amber_recipes