# Components:
→ Potatoes and Chicken
01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
03 - Salt and black pepper to taste
→ Ranch Cream Sauce
04 - 1 cup heavy cream
05 - 1 cup whole milk
06 - 1 packet (1 oz) ranch seasoning mix or 3 tablespoons homemade ranch mix
07 - 2 cloves garlic, minced
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon paprika
10 - 1/4 teaspoon dried thyme
→ Cheese Topping
11 - 1.5 cups shredded cheddar cheese
12 - 1/2 cup shredded mozzarella cheese
13 - 2 tablespoons chopped fresh chives or parsley for garnish
# Method:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with nonstick spray or butter.
02 - In a mixing bowl, whisk together heavy cream, milk, ranch seasoning, minced garlic, onion powder, paprika, and thyme until smooth and well combined.
03 - Arrange half the sliced potatoes in an even layer on the bottom of the prepared baking dish. Season lightly with salt and pepper.
04 - Scatter half of the chicken cubes over the potatoes. Pour half of the ranch cream sauce evenly over this layer.
05 - Repeat with remaining potatoes and chicken, then pour the remaining sauce over the top layer.
06 - Cover the dish tightly with foil and bake for 45 minutes.
07 - Remove foil, sprinkle cheddar and mozzarella cheese over the casserole, and bake uncovered for an additional 15 minutes until cheese is golden and potatoes are tender.
08 - Allow the casserole to rest for 10 minutes. Garnish with fresh chives or parsley before serving.
