Tender cooked chicken, potatoes and carrots baked in a rich, creamy Alfredo Sauce. This chicken dinner recipe is perfect for Sunday dinner. It's an easy-to-make complete meal that will quickly become a family favorite!
2-3chicken breastboneless skinless, cut into 2 inch pieces
4-5 potatoes diced into large chunks*
2cupsbaby carrotscleaned
10.5ouncescan cream of chicken soup
12ouncesevaporated milk
8ouncescream cheese
¾ounce ranch mix
2cupsshredded cheddar cheese
optional toppings - crispy bacon, minced parsley or thinly sliced green onions.
Instructions
Preheat the oven to 375 degrees. Spray casserole dish with non stick cooking spray, set aside.
Cut the chicken breast into large chunks. Place the diced chicken in the casserole dish.
Top the chicken with the quartered potatoes and carrots.
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.
Pour cream mixture over the top of the potatoes. Finish with the remaining shredded cheese. Cover tightly with foil. Bake in preheated oven for 1 hour 30 minutes.
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!
Allow to rest 15-20 minutes before serving.
Notes
You can use white potatoes, russet potatoes or baby red potatoes for this recipe.