Creamy Chicken and Potato Bake

Name: Creamy Chicken and Potato Bake
Prep time: 15 min
Cook time: 1 h 30 min
Ingredients: 2-3 chicken breast (boneless skinless, cut into 2 inch pieces); 4-5 potatoes (diced into large chunks); 2 cups baby carrots (cleaned ); 10.5 ounces can cream of chicken soup; 12 ounces evaporated milk; 8 ounces cream cheese; 3/4 ounce ranch mix; 2 cups shredded cheddar cheese

5.0

(6)

bowl-me-over.com

Your recipes

Prep Time: 15 minutes

Cook Time: 90 minutes

Servings: 8

Author : Deb Clark

alfredo chicken alfredo chicken casserole chicken casserole

Ingredients

Remove All · Remove Spices · Remove Staples

2-3 chicken breast (boneless skinless, cut into 2 inch pieces)4-5 potatoes (diced into large chunks)2 cups baby carrots (cleaned)10.5 ounces can cream of chicken soup12 ounces evaporated milk8 ounces cream cheese3/4 ounce ranch mix2 cups shredded cheddar cheese

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat the oven to 375 degrees. Spray casserole dish with non stick spray, set aside.

Step 2

Cut the chicken breast into large chunks. Place in casserole dish.

Step 3

Top the chicken with the quartered potatoes and carrots.

Step 4

Combine the cream cheese, evaporated milk, cream of chicken soup, ranch mix and half the shredded cheese in a medium sauce pan. Place over medium high heat and whisk until smooth.

Step 5

Pour cream mixture over baking dish, top with the remaining shredded cheese. Cover tightly with foil. Bake in preheated oven for 1 hour 30 minutes.

Step 6

Remove foil, place under broiler for 4-6 minutes until the top of the casserole is golden brown. Watch it carefully so it doesn't burn, you just want it to get all golden and toasty!

Step 7

Allow to rest 15-20 minutes before serving.