Chicken Bacon Ranch Casserole
This Chicken Bacon Ranch Casserole is delicious. I used it as the main dish with vegetables and a roll. It can be used as a side as well.
Ingredients:
24 ounces frozen hashbrown potatoes (little squares not shreds), thawed
1/2 cup butter
2 cups sour cream
1 10.5 ounce can cream of chicken soup
1 cup of ranch dressing (I make my own with 1/2 cup Best Foods Mayonnaise, 1/2 cup buttermilk, and 4 teaspoons Hidden Valley Buttermilk Ranch Dressing)
2 teaspoons grated onion
1 cup Kirkland Bacon Crumbles or your favorite bacon crumbles
2 cups cheddar cheese, grated
12.5 ounce can chicken breast
Directions:
1. Place hashbrowns in a 9×13 baking dish and set aside.
2. In a saucepan, combine butter, sour cream, soup, ranch, grated onion, and bacon. Bring to a boil stirring frequently.
3. Stir in cheese until melted and sauce is smooth and creamy.
4. Stir in chicken.
5. Pour sauce over potatoes and stir to combine.
6. Bake at 350 degrees for 45 minutes.
7. Let stand for 3-5 minutes. Serve and enjoy.
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