Cheesy Ranch Chicken and Potatoes Casserole for dinner tonight! It is so easy to make, even the littles will love eating it!
This is a sponsored post on behalf of Hidden Valley, but all opinions are our own.
It’s the time of year that we are all busiest and feeding the most people and if you’re anything like us you’re also busting out at least a few recipes that don’t get made as often as the others as they are your holiday recipes. For us that means we’ve got a few recipes that take ingredients that we don’t buy as often and only need certain amounts of which means the fridge becomes piled up with leftovers and veggies that get wasted. I hate that and refuse to let it happen so I’ve teamed up with Hidden Valley® to chat about the #TasteNotWaste program and in the meantime share this family favorite, cheesy ranch chicken and potatoes casserole.
Here’s what you’ll often find as a leftover in my home that needs to be used up before it gets wasted, potatoes like the ones in this recipe which are starting to go soft and sprout, rotisserie or other cooked chicken or meat, mushrooms from making things like Green Bean Casserole, celery (hello, why can’t I just buy them by the stalk? I always am needing to get rid of celery.) broccoli that’s beginning to turn colors. People these days get so afraid of softening veggies but my mom taught me a few things like freezing them, throwing them into a soup or casserole or roasting everything off into a hash like this root veggie hash.
I just try to keep track of what I’m buying and then have a game plan for when they start to turn because I know it always happens to me. I also try to use up all of my fruits and veggies before I run back to the store to get more. Just because a potato has a bad end or is starting to soften does not mean you need to throw it all away, just cut off the parts you don’t like and turn it into something delicious. I’m appalled by how much we throw out in our house and we aren’t even that bad!
Use a seasoning packet or mix to add a little flavor to things that are on their way out. If you have carrots, celery, and potatoes all going limp try tossing them with butter, a Hidden Valley Ranch Seasoning Mix and parmesan cheese kind of like these Cheesy Potatoes and suddenly everything has a new life again.
And if you have any ugly or dying veggies show us on social media with the hashtag #TasteNotWaste and what you’re doing to bring them back to life!
Cheesy Ranch Chicken and Potatoes Casserole
- 3 Tablespoons Butter
- ½ Cup Mushrooms, minced
- 2 Stalks of Celery with greens still attached, minced
- 2 Tablespoons Dry Onion or ⅓ Cup Fresh Onion
- 1 Clove Garlic, minced
- 2 Tablespoons Flour
- 4 ounces Cream Cheese
- 2 Tablespoons Hidden Valley Ranch Seasoning Mix
- 1 Cup Milk
- ½ Cup Chicken Broth or Water
- 6 Red Potatoes, chopped
- 1 Heaping Cup Broccoli
- 2 Cups Chicken, cooked and chopped
- 1½-2 Cups Shredded Cheddar or Colby Jack Cheese
- Preheat the oven to 350 degrees.
- Fill a large pot with water and boil the potatoes until tender. Drain and remove to a plate.
- In a saucepan over medium heat, add the butter and melt then quickly add the mushrooms, celery, onions and garlic, stirring occasionally until the vegetables begin to become tender. Add the flour and stir for 30 seconds. Quickly whisk in the milk and broth.
- Add the cream cheese and ranch and stir continually until the cream cheese melts, about 1-2 minutes.
- Spray an 8x9" baking dish with non stick spray and add the potatoes, chicken and broccoli. Top with the ranch sauce and finally the cheese. Bake for 30-45 minutes or until the potatoes are tender and the cheese is bubbly.
This is a sponsored conversation written by me on behalf of Hidden Valley. The opinions and text are all mine.