Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Whisk
- Skillet (for bacon, if using)
- Cutting board & sharp knife
- Measuring cups and spoons
- Aluminum foil
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C) and lightly grease that 9×13 dish. In my large mixing bowl, I combine the diced chicken, potatoes, and onion. I drizzle the olive oil over everything, then I add the ranch seasoning, smoked paprika, minced garlic, a good pinch of salt, and a few grinds of pepper. This is where I get my hands in there—tossing and massaging until every piece is evenly coated. I’ve found that taking this extra minute to mix thoroughly ensures every bite is perfectly seasoned, not just the potatoes on top.
Next, I whisk together the wet sauce components right in the now-empty bowl (no wasted flavor!). I combine the chicken broth, sour cream, and softened cream cheese. Getting the cream cheese to blend smoothly is key here—if it’s too cold, you’ll get little lumps. I microwave it for 15 seconds if I forgot to soften it. I whisk until it’s a smooth, pale mixture, then I stir in half of each type of shredded cheese. Pour this creamy sauce evenly over the chicken and potato mixture in the baking dish, and use a spoon to gently stir and fold so the sauce seeps down into all the nooks.
Now, for the topping that makes it irresistible. I sprinkle the remaining cheddar and Monterey Jack cheeses evenly over the entire surface. This is where I add my crumbled bacon if I’m using it—and I almost always am. The bacon adds a smoky, salty crunch that is just phenomenal. I cover the dish tightly with aluminum foil; this initial covered bake is crucial. It steams the potatoes and chicken, cooking them through perfectly without drying out. I pop it in the oven for 40 minutes.
After the 40 minutes are up, my kitchen is already smelling amazing. I carefully remove the foil (watch out for the steam!). Then, I turn the oven up to 400°F (200°C) and let it bake, uncovered, for another 15-20 minutes. This final blast is non-negotiable. It gives you that gorgeous, bubbly, golden-brown cheese crust we’re all after. I let it rest for about 10 minutes after pulling it out—this allows the sauce to thicken up beautifully so it doesn’t just run off your spoon.(See the next page below to continue…)