This chicken bacon ranch potato casserole is creamy, cheesy, gooey, and savory—a favorite in our house, and it will surely be in yours, too.

Ingredients

• cooking spray
• 3 cups diced cooked chicken
• 3 pounds diced baby red potatoes
• 1 cup chopped cooked bacon
• 2 cups shredded cheddar jack cheese, divided
• 1 (1 ounce) packet ranch dressing mix
• 1 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup heavy cream

Directions

1. Preheat the oven to 350 degrees F (180 degrees C). Spray a 9x13-inch baking dish with cooking spray or grease the dish.
2. Add diced potatoes to a large pot of cold water (salted if desired). Bring potatoes to a boil over high heat. Cook until fork tender, 8 to 10 minutes. Drain potatoes and then return to the pot.
3. Add diced chicken breast, bacon, 1 cup Cheddar Jack cheese, ranch dressing mix, mayonnaise, sour cream, and heavy cream to the pot with drained potatoes. Stir until well combined.
4. Transfer potato mixture to the prepared baking dish; sprinkle the casserole with remaining 1 cup Cheddar Jack cheese.
5. Bake in the preheated oven until bubbly and the cheese is melted, about 30 minutes.