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Cheesy Ranch Chicken & Veggie Bake

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A simple yet delicious meal packed with protein and loaded with veggies, perfect for weeknight dinners.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 packet (1 oz) dry ranch seasoning mix
  • 1 (10.5 oz) can cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 cups frozen mixed vegetables, thawed slightly
  • 1 1/2 cups shredded cheddar cheese, divided
  • 2 cups diced potatoes, parboiled for 5–7 minutes
  • Salt and pepper to taste
  • 1 cup crispy fried onions

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Combine the cream of chicken soup, sour cream, milk, and ranch seasoning in a large mixing bowl until smooth and creamy.
  3. Add the diced chicken, thawed vegetables, parboiled potatoes, and 1 cup of shredded cheddar cheese, along with a pinch of salt and pepper. Mix everything until well coated.
  4. Pour the mixture into your prepared baking dish and spread it out evenly.
  5. Cover with foil and bake for 30 minutes.
  6. Remove the foil, then sprinkle the remaining 1/2 cup of cheddar cheese and the crispy fried onions evenly over the top.
  7. Bake uncovered for an additional 15–20 minutes, or until the chicken is fully cooked and the top is golden and bubbly.
  8. Let it rest for 5 minutes before diving in. Enjoy!

Notes

This dish can be stored in the fridge for up to three days or frozen for up to three months.

Nutrition

Keywords: chicken, bake, ranch, veggie, casserole

Find it online: https://alexandrarecipes.com/cheesy-ranch-chicken-veggie-bake/