Ranch Chicken-Potato Casserole
Ingredients
- 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 Tbsp butter
- 2 (10.75-oz) cans cream of chicken soup (or use low-sodium soup)
- 1 (8-oz) carton sour cream
- 1 (8-oz) block colby-Jack cheese, shredded
- 1 (4.3-oz) pkg real bacon pieces
- 1 (1-oz) envelope Ranch dressing mix
- 1 (32-oz) pkg frozen diced hash browns, thawed
Instructions
- Preheat oven to 350°F. Season chicken lightly with salt and pepper.
- Melt butter in a large nonstick skillet over medium-high heat. Add chicken, and cook, stirring 6 minutes or until chicken is done.
- Spoon chicken into a large bowl. Stir in soup, sour cream, cheese, bacon and dressing mix. Add hash browns, stirring to combine. Spoon into a greased 13-x 9-inch baking dish.
- Bake 35 to 40 minutes or until bubbly.
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