Description
A comforting casserole featuring tender chicken and creamy Yukon Gold potatoes, topped with a rich blend of cheddar and Monterey Jack cheese.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 3 cups cooked chicken breast, diced or shredded
- 2 cups sharp cheddar cheese, freshly shredded, divided
- 1 cup Monterey Jack cheese, freshly shredded
- 1 cup full-fat sour cream
- 1/2 cup whole milk
- 4 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon fine sea salt, divided
- 1/2 teaspoon freshly ground black pepper
- 6 slices cooked bacon, crumbled, divided
- 4 medium green onions, thinly sliced, whites and greens divided
Instructions
- Preheat the oven to 375°F (190°C) with the rack in the middle position. Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.
- Place the diced potatoes into a 4-quart saucepan, cover with cold water by 1 inch, and add 1/2 teaspoon of salt. Bring to a boil over high heat and simmer for 5 minutes until slightly tender on the edges. Drain well in a colander and let steam dry for 3 to 4 minutes.
- In a large bowl, whisk together the melted butter, sour cream, milk, garlic powder, onion powder, smoked paprika, remaining 1/2 teaspoon salt, and black pepper until completely smooth.
- Gently fold the drained potatoes, cooked chicken, Monterey Jack cheese, 1 cup of sharp cheddar cheese, green onion whites, and half of the crumbled bacon into the sour cream mixture until coated evenly.
- Transfer the mixture to the prepared baking dish and spread into an even layer. Top with the remaining 1 cup of sharp cheddar cheese and remaining bacon.
- Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake uncovered for an additional 10 minutes until the edges bubble vigorously and the cheese is melted with light golden spots.
- Rest for 10 minutes on a heatproof surface to let the sauce set. Garnish with green onion tops and serve warm.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Refrigerate leftovers in an airtight container for up to 3 to 4 days, or freeze for up to 2 months. Assemble completely, cover tightly, and refrigerate for up to 24 hours. Add 10 to 12 minutes to the initial covered bake time when baking straight from the refrigerator.