Ranch Chicken Potato Casserole

• 份量: 6 servings
• 活動時間: 15 minutes
• 總時間: 1 hour

食材

1 lb. small red potatoes, halved or quartered if large

Kosher salt

2 c. small fresh broccoli florets (about 4 oz.; from 1 small broccoli head)

1 tbsp. onion powder

2 tsp. garlic powder

1 1/2 tsp. dried dill

Freshly ground black pepper

2 lb. boneless, skinless chicken breasts (about 3), cut into 1" pieces

4 tbsp. unsalted butter, divided

1/2 c. panko

1 small yellow onion, chopped

2 cloves garlic, finely chopped

2 tbsp. all-purpose flour

1 c. low-sodium chicken broth

1 oz. cream cheese (2 tbsp.)

3/4 c. sour cream, divided

2 tsp. apple cider vinegar, divided

6 oz. cheddar, shredded on the large holes of a box grater (about 2 c.)

步驟

Preheat oven to 400ᵒ. Place potatoes in a medium saucepan, cover with cold water by 1", and stir in 1 teaspoon salt. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook potatoes until easily pierced with a fork but not falling apart, 7 to 8 minutes. Place broccoli in a colander and drain potatoes over top.

Meanwhile, in a small bowl, mix onion powder, garlic powder, dill, and 1/2 teaspoon pepper. In a large bowl, toss chicken, 1 tablespoon spice mix, and 1 teaspoon salt until coated.

In a large wide saucepan or large Dutch oven over medium-high heat, melt 1 tablespoon butter. Add panko and 1 teaspoon spice mix and cook, stirring, until lightly browned and toasted, 2 to 3 minutes. Transfer to a plate.

In same pot over medium-high heat, melt remaining 3 tablespoons butter. Add onion and cook, stirring, until softened, about 7 minutes. Add chicken and garlic and cook, stirring, until chicken is no longer pink but not fully cooked through, about 5 minutes. Sprinkle flour over and stir to coat chicken. Slowly pour in broth, stirring, and bring to a simmer. Cook, stirring occasionally, until sauce is thickened, 3 to 5 minutes.

Reduce heat to low. Stir in cream cheese and 1 teaspoon spice mix until cream cheese is melted and smooth. Add potatoes and broccoli, tossing until combined and coated in sauce. Remove pot from heat. Stir in 1/4 cup sour cream and 1 teaspoon vinegar; season with salt and pepper. Transfer to a 13" x 9" baking dish. Sprinkle cheddar and bread crumbs over.

Bake casserole until edges are bubbling and the cheese is melted, 15 to 20 minutes.

Meanwhile, in a small bowl, mix remaining 1/2 cup sour cream, 1 1/2 teaspoons spice blend, and 1 teaspoon vinegar. Thin with 2 to 3 teaspoons of water until loose enough to drizzle; season with salt and pepper. Drizzle some sauce over casserole. Serve remaining sauce alongside.

營養

• 卡路里: 584
• 總脂肪: 32 g
• 飽和脂肪: 17 g
• 反式脂肪: 0 g
• 膽固醇: 190 mg
• 鈉: 909 mg
• 總碳水化合物: 23 g
• 膳食纖維: 3 g
• 總糖: 3 g
• 蛋白質: 48 g