Creamy Chicken and Potato Bake
Tender chicken, potatoes and carrots baked in a rich, creamy Alfredo Sauce. This easy to make meal will quickly become a family favorite!
Servings 8 servings
Calories 385kcal
Ingredients
- 2-3 chicken breast boneless skinless, cut into 2 inch pieces
- 4-5 potatoes diced into large chunks
- 2 cups baby carrots cleaned
- 10.5 ounces can cream of chicken soup
- 12 ounces evaporated milk
- 8 ounces cream cheese
- ¾ ounce ranch mix
- 2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees. Spray casserole dish with non stick spray, set aside.
- Cut the chicken breast into large chunks. Place in 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 baking dish, top 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.
Nutrition
Calories: 385kcal | Carbohydrates: 13g | Protein: 25g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 863mg | Potassium: 499mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5263IU | Vitamin C: 2mg | Calcium: 361mg | Iron: 1mg