@recipelady1111: Ranch Chicken Potato Bake with Crispy Onions and Cheddar Ingredients: 3 lbs Yukon Gold potatoes, cut into ¾-inch cubes 2½ lbs boneless skinless chicken breasts, hand-cut into uneven bite-size pieces 3 tablespoons olive oil 5 tablespoons unsalted butter 2 teaspoons salt 1½ teaspoons coarse black pepper 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons smoked paprika ½ teaspoon cayenne pepper 1 packet (1 oz) dry ranch seasoning 1 tablespoon dry ranch seasoning, for the potatoes 1 large yellow onion, finely diced 8 cloves garlic, minced 8 oz cream cheese, softened and cubed 1 cup heavy cream ¾ cup sour cream ½ cup chicken broth 1 tablespoon Dijon mustard 2 cups shredded sharp cheddar 1½ cups shredded low-moisture mozzarella ¾ cup finely grated Parmesan 1½ cups crispy fried onions 5 green onions, thinly sliced 3 tablespoons chopped fresh parsley Directions: Heat the oven to 425°F. Toss the potatoes with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon smoked paprika, and 1 tablespoon ranch seasoning. Spread the potatoes across a large sheet pan in a single layer. Roast for 30 minutes, turning them halfway through, until browned with crisp edges. Pat the chicken dry and season it with the remaining 1 teaspoon salt, 1 teaspoon black pepper, garlic powder, onion powder, remaining 1 teaspoon smoked paprika, and cayenne pepper. Heat the remaining 1 tablespoon olive oil with 2 tablespoons butter in a large skillet over medium-high heat. Cook the chicken in two batches, letting each batch sear for about 3 minutes before turning and cooking 2 minutes more. Transfer the partially cooked chicken to a plate. Reduce the heat to medium and melt the remaining 3 tablespoons butter in the same skillet. Add the onion and cook for about 5 minutes, scraping up the browned bits from the bottom. Stir in the garlic for about 45 seconds, then pour in the heavy cream and chicken broth. Add the cream cheese a few pieces at a time and whisk until completely melted. Remove the skillet from the heat, then stir in the sour cream, Dijon mustard, and the 1 oz packet of ranch seasoning. Add 1 cup cheddar and ½ cup Parmesan, stirring until the cheese melts into the sauce. Fold in the roasted potatoes, chicken, and any juices from the plate until evenly covered in the ranch cream sauce. Transfer everything to a buttered 9x13-inch baking dish. Spread it evenly, then top with the remaining 1 cup cheddar and all of the mozzarella. Lower the oven to 375°F and bake uncovered for 20 to 25 minutes, until bubbling around the edges and lightly browned on top. Sprinkle the crispy fried onions across the casserole and bake for another 4 minutes. Let the casserole rest for 10 minutes, then finish with the remaining Parmesan, sliced green onions, and chopped parsley. Cooking Time: 1 hour 20 minutes | Servings: 7 | Calories: Approximately 931 per serving #RanchChickenPotatoBakeCrispyOnionsandCheddar #recipelady1111 #fyp #followmeformore #saveforlater

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Monday 07 September 2026 20:52:55 GMT